PEPPERONI BREAD - NO KNEAD

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PEPPERONI BREAD - NO KNEAD image

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.

Provided by Carol Parkhurst

Categories     Other Breads

Time 55m

Number Of Ingredients 7

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]

Steps:

  • 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.

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