Recipe by Jill M.
"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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1 3/8 cups
dry milk powder
1 1/2 teaspoons
pepperoni sausage, chopped
shredded mozzarella cheese
grated Parmesan cheese
dried minced onion
2 1/2 teaspoons
active dry yeast
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.
I found this recipe delicious!. Although when made per recipie in my bread machine, it sunk on top!. will continue to experiment!
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.
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!
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pepperoni Pizza Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 218
** Calories from Fat: 66
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