Yield: 8 servings
Measure | Ingredient |
---|---|
¾ cup | Water |
2 cups | White bread flour |
1 tablespoon | Dry milk |
1 tablespoon | Sugar |
1 teaspoon | Salt |
1 tablespoon | Butter |
⅓ cup | Pepperoni, chopped |
¼ cup | Mozzarella, shredded |
2 teaspoons | Parmesan, grated |
¼ cup | Mushrooms, canned & drained |
2 tablespoons | Onion flakes |
½ teaspoon | Garlic powder |
½ teaspoon | Oregano |
1 teaspoon | Fast rise yeast **OR** |
2 teaspoons | Active dry yeast |
1⅓ cup | Water |
3 cups | White bread flour |
2 tablespoons | Dry milk |
2 tablespoons | Sugar |
1½ teaspoon | Salt |
2 tablespoons | Butter |
½ cup | Pepperoni, chopped |
⅓ cup | Mozzarella, shredded |
1 tablespoon | Parmesan, grated |
⅓ cup | Mushrooms, canned & drained |
¼ cup | Onion flakes |
¾ teaspoon | Garlic powder |
¾ teaspoon | Oregano |
1½ teaspoon | Fast rise yeast **OR** |
2½ teaspoon | Active dry yeast |
REGULAR LOAF
LARGE LOAF
SUCCESS HINTS: Use stick pepperoni and dice into ¼" chunks As with all cheese breads, loaf appearance will be unusual due to the moisture of the cheese -- a small price to pay for great taste! This bread can be made with the regular and rapid bake cycles.
CALORIES: 211 PROTEIN: 16% CHOLESTEROL: 11.7mg CARBOHYDRATES: 53% SODIUM: 501mg FAT: 31% From ELECTRIC BREAD, Innovative Cooking Enterprises, Inc.
PO Box 240888, Anchorage, Alaska 99524-0888