Pepperoni Batter Bread

Pepperoni Batter Bread

Print Recipe

Yield

1 loaf

Prep Time

0:15

Bake Time

35 to 40 minutes

Rise Time

45 to 60 minutes

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Ingredients

1 (2-1/4 tsp.) envelope Fleischmann's^® Active Dry Yeast
1-1/4 cups warm water (100° to 110°F)
2 tablespoons sugar
1 teaspoon salt
1 teaspoon 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

Directions

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

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