pepperoni bread - no knead

Name: PEPPERONI BREAD - NO KNEAD
Prep time: 15 min
Cook time: 40 min
Yield: 1
Cuisine: American
Ingredients: 3 1/4 cup(s) all purpose flour; 3/4 cup(s) pepperoni, finely chopped; 2 tablespoon(s) sugar; 1 teaspoon(s) salt; 1 package(s) rapid rise yeast; 2 tablespoon(s) margrine, soften; 1 1/2 cup(s) hot water, [125-130 degrees]

(2 RATINGS)

143 Pinches 2 Photos

Carol Parkhurst

Wilton, NY

Updated on Mar 21, 2013

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.

Rate

prep time 15 Min

cook time 40 Min

method Bake

yield 1 LOAF

Ingredients

3 1/4 cups all purpose flour
3/4 cup pepperoni, finely chopped
2 tablespoons sugar
1 teaspoon salt
1 package rapid rise yeast
2 tablespoons margrine, soften
1 1/2 cups hot water, [125-130 degrees]

How To Make pepperoni bread - no knead

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.

Step 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.
Step 3

3. BAKE AT 375 DEGREES FOR 35 MINUTES OR UNTIL DONE.
Step 4

4. REMOVE FROM CASSEROLE; COOL ON WIRE RACK.
Step 5

5. YOU MAY USE BOTH THE PEPPERONI AND CHEESE [1/2 CUP EACH] OR JUST ONE OR THE OTHER, 3/4 CUP.
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