Pepperoni Batter Bread

READY IN: 1hr 55mins
Recipe by Dee514

Prep time including chopping, grateing, rising & baking is about 1hr 10min. Prep time for regular dry yeast method is about 2hrs 45min.

Top Review by Annz Recipez

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.

Ingredients Nutrition


  1. Preheat oven to 375° degrees.
  2. Grease a 1 1/2 quart ovenproof casserole dish (round or oval work best).
  3. Set aside 1 cup flour.
  4. Mix together remaining flour and all dry ingredients including pepperoni, cheese and yeast in a large bowl.
  5. Stir margarine& water into dry mixture.
  6. Mix in more flour to make a thick batter.
  7. Cover bowl and let batter rest about 10 minutes.
  8. Turn batter into greased casserole dish.
  9. Cover and let rise until doubled (about 30-35 minutes).
  10. Bake at 375° for 35 minutes or until done (should sound hollow when lightly tapped).
  11. Remove from pan and cool on rack.
  12. serve warm or cold.
  13. If using"regular dry yeast": dissolve yeast in 1 1/4 cups warm (105°-115°) water.
  14. Beat in sugar, salt, margarine and 2 cups of flour till smooth.
  15. Mix in pepperoni, cheese and extra flour to make a thick batter.
  16. Cover, let rise until doubled (about 1 hour).
  17. Stir down batter and turn into a greased 1 1/2 quart ovenproof casserole.
  18. Cover, let rise until doubled (about 1 hour).
  19. Bake at 375° for 35 minutes or until done.
  20. remove fom pan and cool on rack.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a