Pepperoni Pizza Bread

Pepperoni Pizza Bread

25 Reviews 1 Pic
Jill M.
Recipe by  Jill M.

“This is a great treat! Very different from the usual bread-machine breads! It is perfect served fresh and warm or toasted and then broiled with a little mozzarella cheese. Enjoy!”

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Adjust Servings

Original recipe yields 1 - 1 1/2 pound loaf



  1. Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic bread setting. Start.
  2. To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).

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Reviews (25)

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I scaled this for 1 lb loaf for my machine and used Genoa salami, left out the mushrooms, added a bit more mozzarella. The loaf deflated a little as it cooled but the taste was very good. Had some lightly toasted with some extra mozzarella melted on top, yum. Next time I think I'll add some Italian herbs and maybe try using some pizza sauce for part of the water. It just needs some little something to give it that extra zing.



This is truly a great bread recipe. I've only had my bread machine 2 weeks, and had no problem with this recipe. It camoe out fine. Also, I didn't think the ingredient preparation took too long, nor made a great mess in the kitchen.



Great bread, Jill! I sub'd Asiago for the Mozzarella and garlic flavored olive oil for the butter. Yum! The recipe produced a high rise and a wonderful texture. Tastes good toasted, too!

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Amount Per Serving (12 total)

  • Calories
  • 218 cal
  • 11%
  • Fat
  • 7.3 g
  • 11%
  • Carbs
  • 29.3 g
  • 9%
  • Protein
  • 8.2 g
  • 16%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 513 mg
  • 21%

Based on a 2,000 calorie diet



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Italian Bread Baked on a Pizza Stone


next recipe:

Hubby's Pizza Bread