Pepperoni Batter Bread

Pepperoni Batter Bread

  • Prep Time: 1 hrs 20 mins
  • Total Time: 1 hrs 55 mins
  • Yield: 1loaf

    • About This Recipe

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

    Ingredients

  • 3 1/4 cupsflour( might need a bit more or less)
  • 1/2 cupfinely chopped pepperoni
  • 1/2 cupcoarsely grated sharp provolone cheese(optional)
  • 2tablespoonssugar
  • 1teaspoonsalt
  • 1envelope fast rising yeast or 1enveloperegular dry yeast
  • 2tablespoonsmargarine
  • 1 1/4 cupshot water( 125º-130°)

    • Directions

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

    • Reviews

  • “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.”

  • “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.”

  • “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 :)”

  • “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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