Pepperoni Pizza Bread Recipe -
Pepperoni Pizza Bread Recipe

Pepperoni Pizza Bread

Recipe by  

"This is a great treat! Very different from the usual bread-machine breads! It is perfect served fresh and warm or toasted and then broiled with a little mozzarella cheese. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 1 - 1 1/2 pound loaf Change Servings


  1. Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic bread setting. Start.
  2. To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
May 07, 2004

I scaled this for 1 lb loaf for my machine and used Genoa salami, left out the mushrooms, added a bit more mozzarella. The loaf deflated a little as it cooled but the taste was very good. Had some lightly toasted with some extra mozzarella melted on top, yum. Next time I think I'll add some Italian herbs and maybe try using some pizza sauce for part of the water. It just needs some little something to give it that extra zing.

Most Helpful Critical Review
Jan 06, 2003

I found this recipe delicious!. Although when made per recipie in my bread machine, it sunk on top!. will continue to experiment!


32 Ratings

May 08, 2003

This is truly a great bread recipe. I've only had my bread machine 2 weeks, and had no problem with this recipe. It camoe out fine. Also, I didn't think the ingredient preparation took too long, nor made a great mess in the kitchen.

Jul 23, 2003

Great bread, Jill! I sub'd Asiago for the Mozzarella and garlic flavored olive oil for the butter. Yum! The recipe produced a high rise and a wonderful texture. Tastes good toasted, too!

Dec 21, 2003

This bread was very light, rose high, and had lots of flavour. I substituted cheddar for the mozzarella and didn't put in the mushrooms. I used the dough setting and then put the dough into two small loaf pans and let them rise for one hour before baking in the oven for 35 minutes.

Jan 06, 2003

I made this bread today in my breadmaker and baked it in the oven. The only problem I had is that there didn't seem to be enough flour as the dough was sticky and I ended up adding about 1/2 cup more, but it still turned out excellent!

Jan 06, 2003

Everyone loves this bread. It seems to work best if started in the bread machine and cooked in the oven. It takes extra time and work to make it, but, it is well worth it! I use turkey pepperoni to lower the fat content, it still tastes the same.

Mar 11, 2006

I tried this today with just a few modifications. I thought it called for a bit too much water for 3 cups of flour so I reduced the water to 1 1/4 cups (warm water). I used 1/2 cup cheddar in place of the mozzarella and about 1/4 cup parmesan. Omitted the mushrooms and added about 1/2 tsp. Italian seasoning. I baked it in my breadmaker and it turned out perfect. Some reviewers felt it was missing something and I also thought it was somewhat bland on it's own. It is best sliced, topped with a little pizza sauce and cheese and broiled.


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  • Calories
  • 218 kcal
  • 11%
  • Carbohydrates
  • 29.3 g
  • 9%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 513 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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