Valtrompia Style Pepperoni Cheese Bread Recipe
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Pepperoni Cheese Bread

3 to 4 cups flour
1/3 c. very warm water (105-115 F.)
1 tsp. sugar
1 pkg. yeast
1 c. milk
1 tsp. salt
1 c. grated cheddar cheese
1/3 c. finely chopped pepperoni*

In the measuring cup, stir together the water and sugar and yeast. Let stand for 5 minutes, stirring occasionally, until mixture is foamy (if no foam, start again). Meanwhile in a large bowl, stir together milk and salt. Stir in yeast mixture, cheese and pepperoni. Stir in 2 1/2 cups of the flour. Stir in as much of the remaining flour as necessary to form a soft dough.

Turn onto a floured board, knead 7 minutes, using as much of the remaining flour as necessary until dough is no longer sticky. Place in a greased bowl, turning dough to completely coat with grease. Cover bowl with plastic wrap. Set in a draft-free warm place to rise until double in bulk. Punch down, divide dough in half.

Roll each half into a log 2 inches shorter than mold. Place in greased mold and cap each end.

Bake in preheated 400 F. oven for one hour or until bread sounds hollow when tapped. Remove from mold to cool.

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