Homemade Cheese and Pepperoni Bread (Bread Machine) Recipe

Submitted by Marie

"This is a delicious chewy bread flecked with spicy pepperoni and mozzarella cheese. Cook time is according to bread machine. Makes great garlic bread to serve with an Italian meal."

Download

photo by Karen=^..^=

Ready In:: 10mins
Ingredients:: 9
Yields:: 1 loaf

Advertisem*nt

ingredients

1 cup warm water, plus
2 tablespoons warm water
¹⁄₃ cup shredded mozzarella cheese
2 tablespoons sugar
1 ¹⁄₂ teaspoons garlic salt
1 ¹⁄₂ teaspoons dried oregano
3 ¹⁄₄ cups bread flour
1 ¹⁄₂ teaspoons active dry yeast
²⁄₃ cup diced pepperoni

Advertisem*nt

directions

In bread machine pan, place the first seven ingredients in order suggested by manufacturer.
Select basic bread setting.
Choose medium crust color.
Just before final kneading, (usually machine will beep at this time) add the pepperoni.
Make a 1 1/2 lb loaf.
Do not use delay timer feature for this recipe.

Questions & Replies

Can pepperoni be added at the beginning?

Anonymous

Advertisem*nt

Reviews

It was great! I only had sliced pepperoni and I chopped it. The final result in the bread was tiny pepperoni flecks throughout vs the bigger pieces like the photo shows. The bread was tasty. I didn't have plain oregano so I used italian seasoning and it was really good. Initially I was worried that the pepperoni flavor would be strong but it wasn't. It was the perfect way to give the bread a little extra flavor. We served it hot with butter. Yum! This recipe is a keeper.

Athena139
We really liked this bread. Very easy to make! Next time i will add a bit more cheese. Thanks for a keeper.

seesko
I thought this was a great recipe. I used cheddar instead of mozzarella (since it's all I had at the time) and used a whole cup to increase the cheeziness factor. Otherwise, I kept everything else the same. The bread came out soft and chewy in the center and crusty on the outside. So yummy! The pepperoni has a tendancy to shrink up a little bit in the bread during the baking, so I might cut it in larger pieces next time so it's more visible...but the fantastic pepperoni flavor is still definitely there...thanks for sharing!

FreyjasChild
I absolutely love this bread! I just throw the pepperoni in after a few minutes of mixing, but I haven't had any troubles with that yet. This bread is delicious and never lasts more than a day in our house.

christinemichelle01
This bread rocks! It came out HUGE...almost hit the top of the bread machine. The texture was light on the inside and deliciously crispy on the outside. I had to substitute a grated 3-cheese Italian blend because I was out of mozzarella. I also had no garlic salt, so used 1 tsp. of salt and 1/2 tsp. of garlic powder. I followed the rest of the recipe exact and it came out so great. I served it with Recipe #22782. Excellent meal all around. Thanks for posting...this will definitely go into my Breads cookbook! P.S. I will chop the pepperoni smaller next time, just so it's spread out a little more.

Karen=^..^=

see 14 more reviews

Advertisem*nt

Tweaks

I thought this bread came out wonderful! I used regualar all-purpose flour instead of the bread flour and set it for a 2 lb loaf. Other than that I followed the recipe exactly. The bread came out nice and fluffy, and I didn't have any problems with it falling apart, maybe the difference in flour? Anyways, you were able to taste the oregano and pepperoni without it being overpowering. I didn't taste too much of the cheese, so maybe next time I would add a little more. There were only 2 slices left over the next morning and it made awesome toast! Thanks Marie!!

Kim127