Prep 2 hrs 30 mins
Cook 40 mins
I created this recipe when I was looking for a pepperoni bread recipe and couldn't find one. I wanted a pepperoni bread, not a roll. So with some basic bread ingredients, I added a couple of my own. It turned out great, and I wanted to share it. My family loves it, and I hope yours will, also!
- 1 1⁄4 cups milk
- 1 1⁄2 tablespoons butter
- 3 cups flour, more if necessary for stickiness
- 1 (1/4 ounce) package active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1⁄2 teaspoon garlic powder (I like to double this!)
- 8 ounces sliced pepperoni, cut into quarters (You can also use turkey pepperoni as a healthier option and to reduce on the grease the pepperoni gi)
- 1⁄4 cup mozzarella cheese (optional)
- Heat milk and butter to 120°F Combine half of flour, yeast, sugar, salt, garlic powder, and pepperoni into a large bowl. Add milk and butter mixture.
- Knead for 3 minutes. Add the rest of the flour in 1/2 cup portions, kneading between each. If the dough seems too sticky, slowly add more flour until the stickiness is corrected.
- Place dough in a greased bowl, and spray the top of the dough with cooking spray. Cover and let rise for one hour.
- Punch the dough down and let rest for 10 minutes.
- Form dough into a greased 9x5 loaf pan. (I like to use real butter to grease the pan. It gives the crust a great flavor.) Cover the pan with plastic wrap and allow to rise for about 45 minutes.
- Preheat oven to 375°F Bake loaves for 10 minutes; then turn oven down to 350F and bake for 30-35 minutes longer, until the breads are browned. Optional: add a sprinkle of mozzarella cheese to the top of the loaf when it has about 10 minutes left baking.
- Allow bread to cool in pans for about 10 minutes, or until pans are cool enough to touch. Place loaf onto a wire rack and allow to cool for an additional 10-15 minutes so that the bread is cool enough to cut. Enjoy!