Homemade Cheese and Pepperoni Bread (Bread Machine)
photo by Karen=^..^=
- Ready In:
- 10mins
- Ingredients:
- 9
- Yields:
-
1 loaf
ingredients
- 1 cup warm water, plus
- 2 tablespoons warm water
- 1⁄3 cup shredded 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 diced pepperoni
directions
- In bread machine pan, place the first seven ingredients in order suggested by manufacturer.
- Select basic bread setting.
- Choose medium crust color.
- Just before final kneading, (usually machine will beep at this time) add the pepperoni.
- Make a 1 1/2 lb loaf.
- Do not use delay timer feature for this recipe.
Reviews
-
It was great! I only had sliced pepperoni and I chopped it. The final result in the bread was tiny pepperoni flecks throughout vs the bigger pieces like the photo shows. The bread was tasty. I didn't have plain oregano so I used italian seasoning and it was really good. Initially I was worried that the pepperoni flavor would be strong but it wasn't. It was the perfect way to give the bread a little extra flavor. We served it hot with butter. Yum! This recipe is a keeper.
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I thought this was a great recipe. I used cheddar instead of mozzarella (since it's all I had at the time) and used a whole cup to increase the cheeziness factor. Otherwise, I kept everything else the same. The bread came out soft and chewy in the center and crusty on the outside. So yummy! The pepperoni has a tendancy to shrink up a little bit in the bread during the baking, so I might cut it in larger pieces next time so it's more visible...but the fantastic pepperoni flavor is still definitely there...thanks for sharing!
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This bread rocks! It came out HUGE...almost hit the top of the bread machine. The texture was light on the inside and deliciously crispy on the outside. I had to substitute a grated 3-cheese Italian blend because I was out of mozzarella. I also had no garlic salt, so used 1 tsp. of salt and 1/2 tsp. of garlic powder. I followed the rest of the recipe exact and it came out so great. I served it with Recipe #22782. Excellent meal all around. Thanks for posting...this will definitely go into my Breads cookbook! P.S. I will chop the pepperoni smaller next time, just so it's spread out a little more.
see 14 more reviews
Tweaks
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I thought this bread came out wonderful! I used regualar all-purpose flour instead of the bread flour and set it for a 2 lb loaf. Other than that I followed the recipe exactly. The bread came out nice and fluffy, and I didn't have any problems with it falling apart, maybe the difference in flour? Anyways, you were able to taste the oregano and pepperoni without it being overpowering. I didn't taste too much of the cheese, so maybe next time I would add a little more. There were only 2 slices left over the next morning and it made awesome toast! Thanks Marie!!
RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.