Pepporoni pizza bread
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | PLUS 2 Tablespoons water |
| 3 | cups | Bread flour |
| ⅓ | cup | Shredded mozzarella cheese |
| 2 | tablespoons | Sugar |
| 1½ | teaspoon | Garlic salt |
| 1½ | teaspoon | Dried oregano leaves |
| 1¾ | teaspoon | Bread machine yeast |
| ⅔ | cup | Sliced pepperoni |
Directions
Use the 1½ pound setting.
Measure carefully, placing all ingredients except pepperoni in bread machine pan in the order recommended by the manufacturer. Add pepperoni at the raisin/nut signal or 5-10 minutes before last kneading cycle ends.
Select basic/white cycle. Use medium or light crust color. Do not use delay cycles. Remove baked bread from pan and cool on a wire rack.
Note: This recipe is not recommended for bread machines with cast aluminum pans in horizontal loaf shape because of inconsistent results when tested in our kitchens.
Recipe by: unknown--cooking magazine Posted to MC-Recipe Digest V1 #643 by L979@... on Jun 11, 1997