Pepperoni-Cheese Bread or Rolls (Great for hiking lunch) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 c water
4 c flour
Optional: 1 to 2 Tbsp wheat gluten
2/3 c shredded mozzarella cheese*
2 Tbsp sugar
2 tsp garlic salt (or 1/2 t garlic powder 1 1/2 tsp salt)
1 Tbsp dried oregano
1 3/4 tsp active dry yeast
Mix-In: 1 c sliced pepperoni
Variations:
*can use 2 cups shredded cheese, if so be sure to add the wheat Gluten
Chopped Canadian Bacon or baked ham with Cheddar
Proscuitto with Gruyere
Add 1/2 c chopped sundried tomatoes with the pepperoni
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Directions: |
Directions:Directions for Bread Machine: (can make any bread recipe by hand as well, see homemade yeast bread for directions) Place ingredients in bread machine pan in the order listed (omitting pepperoni) follow directions for '2 lb loaf'. Add the pepperoni after the initial mixing is completed (or per directions for add-ins for your machine).
If you wish to make a 1 lb loaf, then halve the ingredients above
Note that you can add the pepperoni right away, it will just get shredded finely throughout the bread. I often do this so I don't have to wait around to add it later.
Excellent made into rolls as a 'hiking lunch'. Use the dough-only setting. Roll the dough into a log, and cut into about 16 pieces. Roll each piece into an oblong shape, place on two cookie sheets. Bake at 375 for about 12 to 15 minutes. |
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Number Of
Servings: |
Number Of
Servings:2 lb loaf |
Personal
Notes: |
Personal
Notes: This tastes like Pizza bread. Serving Idea: slice thick and top with shredded mozzarella and toast.
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