Batter Bread with Pepperoni
Submitted by pmstress
No-knead batter bread studded with diced pepperoni, oregano, and garlic. This easy yeast bread requires no shaping, just mix, rise, and bake for a savory loaf with a soft, chewy crumb.
YIELD
1 loafPREP
15 minCOOK
50 minREADY
3 hrsIf you love the idea of homemade bread but dread the kneading, this batter bread is your new best friend.
There’s no shaping, no rolling, no floury countertops.
You just mix the dough in a bowl with an electric mixer, stir in diced pepperoni, let it rise twice, and bake.
The oregano and garlic powder baked into every slice give this loaf a pizza-like aroma that’ll have everyone hovering around the kitchen.
Slice it thick for sandwiches, toast it with butter, or serve warm alongside a bowl of marinara for dunking.
Kitchen Tips
- Make sure your water is warm (around 110F) but not hot when dissolving the yeast; too hot kills the yeast, too cool and it won’t activate
- Dice the pepperoni as fine as you can so it distributes evenly throughout the batter
- The dough is sticky and loose, not like traditional bread dough, and that’s exactly right; don’t be tempted to add more flour
- Tap the bottom of the baked loaf; if it sounds hollow, it’s done
- Let it cool completely on a rack before slicing for the cleanest cuts
Ingredients
Directions
In a large mixing bowl, dissolve the yeast in the warm water.
Add the oil, sugar, salt, garlic powder, and oregano and 2 cups of flour.
Using an electric mixer, combine the ingredients on low speed.
Then, increase the speed to medium and beat for 3 minutes, scraping the bowl occasionally.
Stir in the remaining flour and the pepperoni.
Scrape the batter down from the sides of the bowl.
Cover and let rise in a warm place (80 degrees F) until double in bulk (45 to 60 minutes).
Stir the batter down and spread evenly in a greased 9×5×3 inch loaf pan.
Cover and let rise until double (30 to 40 minutes).
Preheat oven to 375℉ (190℃). and bake for 35 to 40 minutes or until the loaf sounds hollow when tapped.
Cool on a rack before slicing.
Comments
