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Bacon-Pepperoni Bread Recipe
|Sliced bacon||1⁄2 Pound|
|Sliced pepperoni||4 Ounce (1 Package)|
|All purpose flour||6 Cup (96 tbs)|
|Active dry yeast||1 Tablespoon|
|Warm water||2 Cup (32 tbs) (115 To 120)|
Serving size: Complete recipe
Calories 3669 Calories from Fat 764
% Daily Value*
Total Fat 86 g131.5%
Saturated Fat 30.2 g151%
Trans Fat 0 g
Cholesterol 173.4 mg
Sodium 3095.2 mg129%
Total Carbohydrates 583 g194.4%
Dietary Fiber 24.3 g97.3%
Sugars 2.3 g
Protein 122 g244.5%
Vitamin A 26.4% Vitamin C 3%
Calcium 14.1% Iron 210.4%
*Based on a 2000 Calorie diet
Drain well on paper toweling; crumble and set aside.
Finely chop the pepperoni; set aside.
In a large mixer bowl combine 2 cups of the all-purpose flour, the yeast, paprika, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Add warm water.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
Stir in bacon and pepperoni.
Stir in as much remaining flour as you can mix in with a spoon.
Turn out onto a lightly floured surface.
Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape into a ball.
Place dough in a lightly greased bowl; turn once to grease surface.
Cover; let rise in warm place till double (45 to 60 minutes).
Punch dough down; turn out onto a lightly floured surface.
Cover; let rest 10 minutes.
Shape into loaf; place in 2 greased 8x4x2-inch loaf pans.
Cover; let rise till nearly double (30 to 45 minutes).
Bake in a 400Â° oven about 35 minutes or till done.
Remove from pans; cool on wire rack.