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Batter bread w/ pepperoni
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| Artist: |
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| Categories: |
Bakery, Breads, Italian, Pastry, Western European |
| Yield: |
1 |
| Rating: |
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Ingredients:
| | -JUDI M. PHELPS | | 1
| pack | Active dry yeast | | 1 1/4
| cup | Warm water (105 to 115 deg. | | | -F) | | 2
| tbsp | Vegetable oil | | 1
| tbsp | Sugar | | 1
| tsp | Salt | | 1/4
| tsp | Garlic powder | | 1/2
| tsp | Dried oregano, crumbled | | 3
| cup | All-purpose flour (divided) | | 1/4
| cup | Pepperoni, finely diced |
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Procedures:
| 1 | In a large mixing bowl, dissolve the yeast in the warm water. | | 2 | Add the oil, sugar, salt, garlic powder, and oregano and 2 cups of flour. | | 3 | Using an electric mixer, combine the ingredients on low speed. | | 4 | Then, increase the speed to medium and beat for 3 minutes, scraping the bowl occasionally. | | 5 | Stir in the remaining flour and the pepperoni. | | 6 | Scrape the batter down from the sides of the bowl. | | 7 | Cover and let rise in a warm place (80 °F) until double in bulk (45 to 60 minutes). | | 8 | Stir the batter down and spread evenly in a greased 9 x 5 x 3-inch loaf pan. | | 9 | Cover and let rise until double (30 to 40 minutes). | | 10 | preheat oven to 375 °F. | | 11 | And bake for 35 to 40 minutes or until the loaf sounds hollow when tapped. | | 12 | Cool on a rack before slicing. | | 13 | Makes one 9 x 5-inch loaf. | | 14 | shared and mm by judi m. | | 15 | Phelps. |
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