More Great Recipes: Bread

1970's Pizza Batter Bread


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Member since 2008

Serves Makes 1 loaf | Prep Time 2 hours total | Cook Time 35 minutes

Ingredients

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.


Pairs Well With


Notes

I found this recipe in an old collection of newspaper recipes. It had belonged to a friend's grandmother and when she died no family member wanted it...so, I fell heir to it!

Of course, I adjusted it to todays taste and standards.

This bread rocks! I used the cheese I had on hand - cheddar and smoked mozzarella and added some fresh basil and it was awesome and highly addictive. Great warm and really good toasted the next day too.

dee, send me a loaf, It looks good...mmm bread and pepperoni...nice combination.

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