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    You are in: Home / Recipes / Pepperoni Batter Bread Recipe
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    Pepperoni Batter Bread

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on February 01, 2010

      I just threw all the ingredients in my bread machine, put it on the dough cycle, then baked it in a regular bread pan. It made a beautiful, big fluffy brown loaf with little red flecks of pepperoni throughout. I didn't have any provolone, so I substituted 1/4 c. parmesan--also used olive oil in place of margarine. Oh, and I substituted 1 c. white whole wheat flour for one of the cups of flour, and used regular bread flour for the rest. The taste is fantastic! I was worried my kids wouldn't eat it, but they both gobbled it up. thanks for the recipe! I'll be making it again.

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    • on October 24, 2008

      WOW! and YUM! Delicious and easy. Perfect lunch on a cold day. I included the prolovone and added a T of Emeril's italian essence.

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    • on July 26, 2008

      Wow! This is EXCELLENT! I made it using fast-rising yeast and a round casserole dish. I also didn't have provolone available and just used regular cheddar. It is PRETTY and perfect. I think HOT water is the key. Quick and EASY. Thank you :)

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    • on December 27, 2007

      I loved the bread. It has a great taste and texture. I only changed a few things. I added 1 tbs on tomato paste, 1/4c finely chopped green pepper, and 1 tbs of Italian seasonings for a true pepperoni pizza taste. I used my bread machine and it was wonderful. Thanks

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    Nutritional Facts for Pepperoni Batter Bread

    Serving Size: 1 (946 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1799.6
    Calories from Fat 243
    Total Fat 27.0 g
    Saturated Fat 4.6 g
    Cholesterol 0.0 mg
    Sodium 2608.9 mg
    Total Carbohydrate 338.1 g
    Dietary Fiber 12.4 g
    Sugars 26.2 g
    Protein 44.9 g

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