Garlic Herb Pepperoni Bread (bread machine) Recipe

Submitted by Zewbiedoo

"This recipe smells great baking and is great toasted with butter or cheese. Kids love it! Makes 1.5 lb. loaf. Cook time listed includes dough prep and rise time."

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photo by Zewbiedoo

Ready In:: 2hrs 50mins
Ingredients:: 12
Yields:: 1 loaf

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ingredients

1 cup water, warm or room temp
¹⁄₄ cup light olive oil
3 cups bread flour
1 tablespoon sugar
1 teaspoon salt
¹⁄₂ - 1 teaspoon garlic powder
¹⁄₂ - 1 tablespoon minced dried onion
1 teaspoon dried basil
¹⁄₄ cup shredded mozzarella cheese
¹⁄₃ cup grated parmesan cheese
¹⁄₄ cup pepperoni slice, chopped
2 teaspoons bread machine yeast

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directions

Place the ingredients in the bread machine pan in the order listed or as recommended by your machine's manufacturer.
You can adjust the garlic and onion to your preference.
Don't let the salt touch the yeast.
At this point you can either select White Bread and press Start to complete in the bread machine, or use the dough setting and finish in the oven.
I prefer the oven method as it seems to result in a higher loaf with better texture.
Directions for oven method: Select dough cycle and press start.
When complete, turn the dough out onto a floured surface and punch down.
Flatten out into a rectangle, patting to get out bubbles.
Roll tightly into a log, turn seam side down, and tuck the ends under.
Place into a loaf pan that has been lightly greased with olive oil, loosely cover with plastic wrap sprayed with nonstick spray, and let rise in a warm place for 45 minutes or until doubled.
Bake in a preheated 350 degree oven for 30 minutes or until done (if the bottom of the loaf sounds hollow when tapped, it's done).
Immediately remove from loaf pan and cool on a wire rack at least 10-15 minutes before slicing.

Questions & Replies

What size loaf does this make and what setting do you use?

lionstigersbears

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Reviews

A terrific bread! I served it with vegetable soup and then made grilled cheese (provolone) sandwiches with the leftovers later in the week. Excellent! I used a little more pepperoni and cheese than it called for and subbed a teaspoon of Italian seasoning for the basil. I baked it in the breadmachine and it came out lovely. Next time I think I will use the dough for calzones and stuff them with mushrooms, cheese and black olives. This is a great recipe!

Mercy
This bread is pretty darn good! I prepared it this weekend only I did add more pepperoni and a little more cheese. I also flattened the bread on a large baking sheet and then allowed to rise. It was a nice semi-flat bread the we tore of pieces and dipped in a marinara sauce. We all really enjoyed!

Just Cher
Wonderful taste, the herbs were perfect. Its pretty much my 3rd loaf made in my bread maker. The bread was not dense and I baked it in my oven. Still need to learn how to tell when the bread is baked through. The family LOVED it! I would add more cheese next time or cut in cubes. GREAT BREAD!
momzztired
Ok. This bread was great! My problem is when into the bake mood it collapsed In the middle. The flavor was incredible. I made grilled cheese sandwiches that were to die for. I do live in southwest Florida where it is very humid. What I did was I heated the water, added the salt, sugar, olive oil. Checked the temp. Then the rest of ingredients. During add-in cycle, I added extra pepperoni and extra cheese. Could this be the cause?

Chiefneighbors
I used the recipe as you laidout with the following exceptions: I put in half the amount of basil plus the other half in Italian seasoning I increased the amount of cheese and pepperoni I added the cheese and pepperoni at the machine add beep The loaf turned out perfect doing a full up knead, rise and bake in my Zojirushi Virtuoso. The taste is awesome with a nice texture and crumb. The pepperoni taste comes through loud and clear but not overwhelming. This is a great bread for sandwiches or for fresh baked chicken wings and Charleston Geechie sauce, as pictured. Thank you so much for this recipe.
aspivey

see 10 more reviews

Tweaks

1/2 the basil plus 1/2 Italian Seasoning Approx 20% more cheese and pepperoni Cheese and pepperoni put in at the add beep

aspivey
First of all this was worth making for the smell alone! Our house smelled SO WONDERFUL as this "did its thing" in the bread machine. I made a few changes due to ingredient lapses in my pantry. I used onion powder instead of minced onion and sharp cheddar instead of mozzarella. Also used a spice blend called "Italian Seasoning" from McCormick! Just wanted to point out that the pepperoni kind of disintegrates during the mixing process so if your kids (or you) are looking fwd to big pieces of pepperoni, you may be disappointed. The flavor is definitely spot on! Made myself a lovely grilled cheese with this bread for lunch (along with a bowl of tomato soup)! Thanks for the great recipe!!!

Mary of the Midwest
Made this in the breadmaker on large white bread cycle and it was great. I finely chopped a half cup of pepperoni (In my food processor), used mixed herbs instead of basil and 1 tsp minced garlic instead of garlic powder. Great!

Angela UAE
A terrific bread! I served it with vegetable soup and then made grilled cheese (provolone) sandwiches with the leftovers later in the week. Excellent! I used a little more pepperoni and cheese than it called for and subbed a teaspoon of Italian seasoning for the basil. I baked it in the breadmachine and it came out lovely. Next time I think I will use the dough for calzones and stuff them with mushrooms, cheese and black olives. This is a great recipe!

Mercy