Pepperoni Pizza Bread

Pepperoni Pizza Bread

26

"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

servings 218 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 513 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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).

Reviews

26
  1. 32 Ratings

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Most helpful positive review

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 so...

Most helpful critical review

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

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 so...

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,...

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!

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 ...

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...

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 pepper...

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

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 ...

Pretty good but I think it is missing one thing, not sure what though. Will continue to experiment with this one.