Wednesday, July 01, 2009

Pepperoni Batter Bread

Yum, and no kneading.
Pepperoni Batter Bread
Recipe # 778

Yield: 1 loaf
Bake Time: 35 to 40 Min
Proof Time: 45 to 60 Min


1 envelope Fleischmann’s® Active Dry Yeast

1-1/4 cups warm water (100° to 110°F)

2 tablespoons sugar

1 teaspoon salt

1 teaspoon Spice Islands® Leaf Oregano

1 tablespoon butter OR margarine, melted

2-3/4 cups all-purpose flour

1/2 cup finely chopped pepperoni

1/2 cup shredded provolone cheese


Dissolve yeast in warm water in a large bowl.  Let stand 5 minutes.  Add sugar, salt, oregano, butter and 2 cups flour.  Beat 2 minutes on medium speed. 

Stir in remaining 3/4 cup flour, pepperoni and cheese to make a stiff batter.  Spoon into greased 1-1/2 to 2-quart round casserole.  Cover and let rise 45 to 60 minutes or until doubled. 

Bake at 375°F for 35 to 40 minutes or until done.  Remove from casserole and cool on wire rack. 

Recipe Note:  Cut into cubes and serve with marinara sauce for dipping.

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