The best delicious Pepperoni Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pepperoni Bread recipe today!
Hello my friends, this Pepperoni Bread recipe will not disappoint, I promise! Made with simple ingredients, our Pepperoni Bread is amazingly delicious, and addictive, everyone will be asking for more Pepperoni Bread.
What Makes This Pepperoni Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pepperoni Bread.
Ready to make this Pepperoni Bread Recipe? Let’s do it!
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1 tb Yeast
3 c Bread flour
1 ts Salt
1 tb Sugar
1/2 ts Oregano
1/2 ts Basil
1/2 ts Dry mustard
1 c Warm water
1 md Onion; thinly sliced
3 c Mushrooms; thinly sliced
1 c Thinly sliced pepperoni or
-sausage sub
1 c FF grated Mozzarella cheese
1 Egg or egg white sub beaten
-with:
1 tb Water
2 tb FF Parmesan cheese
Date: Fri, 8 Mar 1996 16:56:13 -0500 (EST)
From: Marianne Cowley mcowley@cftnet.com
This recipe is a modified version of Lora Brody’s Pepperoni Bread recipe in
_Pizza, Focaccia, Filled and Flat Breads_ (all bread machine recipes). The
original recipe called for much butter and oil which I eliminated with the
exception of using a light olive oil spray to saute the veggies and prepare
the foil. I also used 2 cups of corn in place of the mushrooms. This
makes a thick bread — don’t hesitate to stuff it with any combo of veggies
you have handy.
We’ve eaten this as dinner, as an accompaniment to bowls of chili, and as
breakfast and lunch. It’s good warm, at room temp, and cold. Even
satisfies overly carnivorous SADs.
Place first 8 ingredients in the bread machine in the order your machine
requires and process on the dough cycle. Saute onion and mushrooms in
veggie broth or olive oil spray. To finish the bread add remaining
ingredients. When the dough cycle has finished, transfer the dough to a
lightly sprayed work surface and let it rest 10 minutes, covered by a clean
towel.
Roll dough into an 18″ to 20″ circle. Distribute the pepperoni slices
evenly over the dough, followed by the onion/veggie mixture, and then the
mozzarella cheese.
Fold in the sides of the dough to form a 6.5″ square. Cover a baking sheet
with foil and spray lightly. Lift the square onto the baking sheet and
flatten it to an 8″ square. Cover with a clean cloth and let rise for 1
hour or until slightly rounded.
Preheat the oven to 375F with the rack in the center position. Generously
brush the egg glaze over the top of the loaf and sprinkle with the Parmesan
cheese. Bake for 30-35 minutes or until it is a deep golden color and
crusty on the top. It is better to overbake than underbake it.
Yield: 8-10 as an appetizer; 4-6 as a light meal
Store leftover bread in a plastic bag in the refrigerator for 2-3 days.
Freeze cooled bread in a plastic bag wrapped in foil; defrost in wrapping.
FATFREE DIGEST V96 #68
From the Fatfree Vegetarian recipe list. Downloaded from Glen’s MM Recipe
Archive,
Yields
4 Servings
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