Mozzarella and pepperoni bread
A pizza-inspired savoury bread-machine loaf with shredded mozzarella, oregano and garlic salt, studded with diced pepperoni added at the beep.
Ingredients
| 1 cup + 2 tablespoons | Water (110°F/43°C) | |
| 1/2 cup | 120 ml | Medium shred mozzarella cheese |
| 2 tablespoons | 30 ml | Sugar |
| 1 1⁄2 teaspoons | Garlic salt | |
| 1 1⁄2 teaspoons | Dried oregano | |
| 3 1⁄4 cups | Bread flour | |
| 1 1⁄2 teaspoons | Active dry yeast or bread machine yeast | |
| 2⁄3 cup | Diced pepperoni (1/4 inch or 1/2 centimeter) |
Instructions
DIRECTIONS:
- Add the ingredients to the bread pan in the order indicated but reserve the pepperoni.
- Select white bread setting, 1.5-pound loaf and medium crust.
- After the first kneading cycle, add the diced pepperoni at the beep. Let rest after baking, slice and serve.