• Cooking Time: 35 minutes
  • Servings: Makes 1 loaf
  • Preparation Time: 2 hours total


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.


  • 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.

Categories: Bread 

Author Credit: Cleveland Plain Dealer

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