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

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