1970'S PIZZA BATTER BREAD
1970's Pizza Batter Bread
- Cooking Time: 35 minutes
- Servings: Makes 1 loaf
- Preparation Time: 2 hours total
- 3 cups all purpose flour
- 1 package active dry yeast
- 1/2 teaspoon dried oregano, crushed
- 1/2 teaspoon garlic powder
- 1 1/4 cups water
- 2 tablespoons butter
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup sliced pepperoni
- 1 cup provolone cheese, cut in 1/4 inch cubes
- 1/4 cup grated parmesan
In a large mixer bowl combine 1 1/2 cups of flour, yeast, oregano and garlic. Set aside.
In another bowl, place pepperoni and cheeses. Mix ingredients until dry parmesan adheres to pepperoni so nothing sticks together, separating slices by hand where necessary.
In saucepan, heat water, butter, sugar, and salt just till warm (115-120º), stirring constantly to melt butter.
Add to dry mixture in mixer bowl. Beat at low speed for 1/2 minute, scrapping sides of bowl constantly.
Beat 3 minutes at high speed.
Add remaining flour, mixing well.
By hand, fold in the pepperoni and cheeses.
Cover and let rise for 60 minutes.
Spread evenly in a greased 9x5 " loaf pan.
Let rise until doubled (about 30 minutes)
Bake in preheated oven at 375º for 35 to 40 minutes. Remove from pan.
Of course, I adjusted it to todays taste and standards.