Pizza Batter Bread Recipe
Ingredients
| All purpose flour | 3 Cup (48 tbs) | |
| Active dry yeast | 1 | |
| Dried oregano | 1⁄2 Teaspoon, crushed | |
| Garlic powder | 1⁄4 Teaspoon | |
| Water | 1 1⁄4 Cup (20 tbs) | |
| Butter | 2 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepperoni | 1⁄4 Cup (4 tbs), finely chopped |
Directions
In small mixer bowl combine 1 1/2 cups of the flour, yeast, oregano, and garlic powder.
In saucepan heat water, butter, sugar, and salt just till warm (115-120°), stirring constantly to melt butter.
Add to dry mixture in mixer bowl.
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in pepperoni and enough remaining flour to make a moderately soft dough.
Cover; let rise till double (45 to 60 minutes).
Stir down.
Spread evenly in a greased 9x5x3-inch loaf pan.
Let rise till double (about 30 minutes).
Bake at 375° for 35 to 40 minutes.
Remove from pan.
In saucepan heat water, butter, sugar, and salt just till warm (115-120°), stirring constantly to melt butter.
Add to dry mixture in mixer bowl.
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in pepperoni and enough remaining flour to make a moderately soft dough.
Cover; let rise till double (45 to 60 minutes).
Stir down.
Spread evenly in a greased 9x5x3-inch loaf pan.
Let rise till double (about 30 minutes).
Bake at 375° for 35 to 40 minutes.
Remove from pan.
Chef
