Pepperoni Bread Recipe

Pepperoni Bread Recipe photo by Taste of Home

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"This chewy bread, flecked with spicy pepperoni, is a favorite no matter where I take it," reports Annette Self of Junction City, Ohio. "I often use slices of it to make garlic bread when I serve Italian meals," she adds.

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Pepperoni Bread Recipe

Prep: 5 min. Bake: 3 hours

Yield: 16 Servings

5 180 185

Ingredients

1 cup plus 2 tablespoons water (70° to 80°)
1/3 cup shredded part-skim mozzarella cheese
2 tablespoons sugar
1-1/2 teaspoons garlic salt
1-1/2 teaspoons dried oregano
3-1/4 cups bread flour
1-1/2 teaspoons active dry yeast
2/3 cup finely chopped pepperoni

Directions

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose medium crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the pepperoni. Yield: 1 loaf (1-1/2 pounds, 16 slices).

Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

Nutritional Facts 1 serving (1 slice) equals 126 calories, 3 g fat (1 g saturated fat), 7 mg cholesterol, 294 mg sodium, 20 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Pepperoni Bread in Quick Cooking May/June 2000, p33