Mozzarella Cheese & Pepperoni Bread Recipe

 

AuthorSteve Nubie
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This may sound like pizza bread but it actually has the texture of bread with the mozzarella cheese and pepperoni incorporated into the dough. A little oregano rounds out the Italian flavors. The mozzarella cheese is added at the beginning of the process, but the chopped pepperoni is added towards the end of the kneading cycle much like fruits or nuts. If you have a fruit and nut hopper you can add the pepperoni to the hopper, but make sure you dust the pepperoni with flour so it doesn’t stick to the sides of the hopper.

This is a great after school snack bread and it also goes great with pastas or lasagna.

INGREDIENTS:
 1 cup water + 2 tablespoons (110°F./43°C.)
 1/2 cup medium shred 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 or bread machine yeast
 2⁄3 cup diced pepperoni (1/4 inch or 1/2 centimeter)
DIRECTIONS:
1

Add the ingredients to the bread pan in the order indicated but reserve the pepperoni.

2

Select white bread setting, 1.5-pound loaf and medium crust.

3

After the first kneading cycle, add the diced pepperoni at the beep. Let rest after baking, slice and serve.

Ingredients

INGREDIENTS:
 1 cup water + 2 tablespoons (110°F./43°C.)
 1/2 cup medium shred 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 or bread machine yeast
 2⁄3 cup diced pepperoni (1/4 inch or 1/2 centimeter)

Directions

DIRECTIONS:
1

Add the ingredients to the bread pan in the order indicated but reserve the pepperoni.

2

Select white bread setting, 1.5-pound loaf and medium crust.

3

After the first kneading cycle, add the diced pepperoni at the beep. Let rest after baking, slice and serve.

Mozzarella Cheese & Pepperoni Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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