PEPPERONI BREAD - NO KNEAD

2
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.

Rating:
★★★★★ 2 votes
Comments:
Serves:
1 LOAF
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Ingredients

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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]

How to Make PEPPERONI BREAD - NO KNEAD

Step-by-Step

  • 11. 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.
  • 22. 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.
  • 33. BAKE AT 375 DEGREES FOR 35 MINUTES OR UNTIL DONE.
  • 44. REMOVE FROM CASSEROLE; COOL ON WIRE RACK.
  • 55. YOU MAY USE BOTH THE PEPPERONI AND CHEESE [1/2 CUP EACH] OR JUST ONE OR THE OTHER, 3/4 CUP.

Printable Recipe Card

About PEPPERONI BREAD - NO KNEAD

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




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