Batter Bread with Pepperoni
Yield
1 loafPrep
15 minCook
50 minReady
3 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 1 ¼ | cups |
water
warm |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
oregano
crumbled |
|
| 3 | cups |
all-purpose flour
|
|
| ¼ | cup |
pepperoni
finely diced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 296 | ml |
water
warm |
|
| 3E+1 | ml |
vegetable oil
|
|
| 15 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
garlic powder
|
|
| 2.5 | ml |
oregano
crumbled |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 59 | ml |
pepperoni
finely diced |
*
|
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 9x5x3 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.
