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Pepperoni Pizza Bread
Recently I was given a Cuisinart Convection Bread Maker and I’m really having a blast with it! There’s really nothing like the scent of freshly baked bread, so I’ve been baking and experimenting a lot lately. Here’s a fun combo I think you’ll enjoy as a tasty compliment to your favorite pasta dish.
Yield: 1; 2-pound loaf in your Cuisinart Convection Maker
Ingredients
- 1 cup water, 80°–90°F
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 3 ¾ cup bread flour
- 1 package (1.06 ounces) Hidden Valley Smokehouse and Bacon Dip Mix
- 3 teaspoon yeast, active dry, instant or bread machine yeast
- 1 ½ cups Cabot Farmhouse Reserve Cheddar
- 1 tablespoon butter
- ¼ cup pepperoni slices, separated
Directions
Place water, salt, sugar, bread flour, dip mix, yeast, cheese, butter, and pepperoni (in the order listed), in the bread pan fitted with the kneading paddle. Place the bread pan in the bread maker.
Press Menu and select “White”. Press Crust and select “Light” (or to taste). Press Loaf and select “Large” dough size. Press Start to mix, knead, rise and bake. Press Start to continue. Easy! When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool a bit. Try toasting when serving too!
