Yield: 8 servings
REGULAR LOAF
3/4 cup Water
2 cup White bread flour
1 tablespoon Dry milk
1 tablespoon Sugar
1 teaspoon Salt
1 tablespoon Butter
1/3 cup Pepperoni, chopped
1/4 cup Mozzarella, shredded
2 teaspoon Parmesan, grated
1/4 cup Mushrooms, canned & drained
2 tablespoon Onion flakes
1/2 teaspoon Garlic powder
1/2 teaspoon Oregano
1 teaspoon Fast rise yeast **OR**
2 teaspoon Active dry yeast
LARGE LOAF
1 1/3 cup Water
3 cup White bread flour
2 tablespoon Dry milk
2 tablespoon Sugar
1-1/2 teaspoon Salt
2 tablespoon Butter
1/2 cup Pepperoni, chopped
1/3 cup Mozzarella, shredded
1 tablespoon Parmesan, grated
1/3 cup Mushrooms, canned & drained
1/4 cup Onion flakes
3/4 teaspoon Garlic powder
3/4 teaspoon Oregano
1-1/2 teaspoon Fast rise yeast **OR**
2-1/2 teaspoon Active dry yeast
Use stick pepperoni and dice into 1/4″ chunks I put pepperoni slices into my food processor and pulse. As with all cheese breads, loaf appearance will be unusual due to the moisture of the cheese — a small price to pay for great taste! This bread can be made with the regular and rapid bake cycles.
CALORIES: 211
NOTE:
Use romano cheese with parmesan
use italian herbs instead of oregano
add bell pepper flakes