PEPPERONI BREAD - NO KNEAD

Carol Parkhurst

By
@mscarole

I HATE KNEADING BREAD. [NEVER HAD ANY LUCK].
I HAVE MADE THIS OVER AND OVER FOR MANY YEARS. MY LATE HUSBAND WANTED IT EVERY COUPLE OF WEEKS. THIS RECIPE IS SO OLD I THINK, I MAY HAVE GOTTEN OFF A FLEISCHMANN'S RAPID RISE PACKET.
THIS GOES GREAT WITH SPAGHETTI.


Featured Pinch Tips Video

Comments:

Serves:

1 LOAF

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

3 1/4 c
all purpose flour
3/4 c
pepperoni, finely chopped
2 Tbsp
sugar
1 tsp
salt
1 pkg
rapid rise yeast
2 Tbsp
margrine, soften
1 1/2 c
hot water, [125-130 degrees]

Directions Step-By-Step

1
1. SET ASIDE 1 CUP FLOUR. --
IN A LARGE BOWL, MIX REMAINING FLOUR, AND OTHER DRY INGREDIENTS, INCLUDING THE YEAST.
STIR MARGARINE AND WATER INTO DRY MIXTURE; ALSO ADDING THE PEPPERONI.
MIX IN ONLY ENOUGH RESERVED FLOUR TO
MAKE A VERY THICK BATTER.-- COVER;LET REST 10 MINUTES.
2
2. TURN BATTER INT A GREASED 1 1/2 QUART CASSEROLE.
COVER, LET RISE INA WARM DRAFT FREE PLACE UNTIL DOUBLED IN SIZE, ABOUT 30-45 MINUTES.
3
3. BAKE AT 375 DEGREES FOR 35 MINUTES OR UNTIL DONE.
4
4. REMOVE FROM CASSEROLE; COOL ON WIRE RACK.
5
5. YOU MAY USE BOTH THE PEPPERONI AND CHEESE [1/2 CUP EACH] OR JUST ONE OR THE OTHER, 3/4 CUP.

About this Recipe

Course/Dish: Savory Breads, Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids