Pepperoni Batter Bread π
Overview:
- Preparation Time: 1 hour 20 minutes
- Cooking Time: 35 minutes
- Total Time: 1 hour 55 minutes
- Category: Yeast Breads
- Keywords: Breads, European, Weeknight, < 4 Hours
- Yield: 1 loaf
- Rating: βββββ (5 out of 5)
- Calories: 1799.7 per loaf
- Nutritional Information (per serving):
- Fat: 27g
- Saturated Fat: 4.6g
- Cholesterol: 0mg
- Sodium: 2609mg
- Carbohydrates: 338.1g
- Fiber: 12.4g
- Sugar: 26.3g
- Protein: 44.9g
Ingredients:
- 3 1/4 cups all-purpose flour
- 1/2 cup grated provolone cheese
- 1/2 cup sugar
- 2 teaspoons salt
- 1 packet (1/4 ounce) fast-rising yeast
- 1 packet (1/4 ounce) dry yeast
- 2 tablespoons margarine
- 1 1/4 cups hot water
- 1 cup pepperoni slices, chopped
Instructions:
1. Preheat Oven:
Preheat your oven to 375Β°F (190Β°C).
2. Prepare Casserole Dish:
Grease a 1 1/2 quart ovenproof casserole dish, preferably round or oval, and set it aside.
3. Mix Dry Ingredients:
In a large bowl, combine 3 cups of flour (reserving 1/4 cup for later), grated provolone cheese, sugar, salt, both types of yeast, and chopped pepperoni.
4. Add Wet Ingredients:
Stir in the margarine and hot water into the dry mixture until well combined.
5. Form Batter:
Gradually mix in the remaining 1/4 cup of flour to form a thick batter.
6. Rest Batter:
Cover the bowl and let the batter rest for about 10 minutes to allow the flavors to meld.
7. Transfer to Dish:
Turn the batter into the greased casserole dish, spreading it evenly.
8. Let Rise:
Cover the dish and allow the batter to rise until doubled in size, approximately 30-35 minutes.
9. Bake:
Place the casserole dish in the preheated oven and bake at 375Β°F (190Β°C) for 35 minutes or until the bread is golden brown and sounds hollow when lightly tapped.
10. Cool and Serve:
Remove the bread from the pan and transfer it to a wire rack to cool. Serve warm or cold, according to your preference.
For Regular Dry Yeast Method:
If using regular dry yeast instead of fast-rising yeast, follow these additional steps:
- Dissolve the dry yeast in 1 1/4 cups of warm water (105Β°F-115Β°F).
- Beat in sugar, salt, margarine, and 2 cups of flour until smooth.
- Mix in the chopped pepperoni, grated provolone cheese, and additional flour to form a thick batter.
- Cover the bowl and let the batter rise until doubled in size, approximately 1 hour.
- Stir down the batter and transfer it to a greased 1 1/2 quart ovenproof casserole dish.
- Cover the dish and let the batter rise again until doubled in size, approximately 1 hour.
- Bake as directed above.
Enjoy your freshly baked Pepperoni Batter Bread, perfect for any occasion! π
