
Make this today! This bread is rich with flavour; reminiscent of a pepperoni pizza. I've included the perrenial oregano seasoning,and then opted for some sun-dried tomato, and Italian cheeses. 1 1/2 lb / 700g
Ingredients
1 1/3 c water 315g
1 tbsp garlic oil 12g
1 tsp sugar 4g
1 tsp salt 5g
tt black pepper
2 tsp dry oregano
2 tsp parsley flakes
1/4 - 1/2 tsp paprika
3 cups bread flour 360g
2 1/4 tsp instant yeast
1/2 cup finely diced pepperoni 50g
1 tbsp dry cheddar powder 8g
5 sun-dried tomato pieces, finely diced 20g
1/3 cup Italian mix cheese 27g
Instructions
Susy's Tips and Tricks
Place first 9 ingredients in bread machine pan as suggested by the manufacturer. Set to Basic Setting. Add final 4 ingredients during the last 5 minutes of kneading. Your machine may have a beeping sound to let you know.
Be sure and check that dough ball at 5-6 minute mark. It should be swirling nicely in the pan. It should be getting smoother; slightly tacky to the touch.
Remove immediately from the pan. You do not want condensation to form on the bottom.
Let cool for bit. Enjoy!
Susy's Tips & Tricks
Use regular oil if you don't have garlic oil. I highly recommend this product for breads. It's very good for infusing breads with a lovely garlic flavour.
I included a tiny amount of sugar for browning of the bread. You may omit if desired. Sugar isn't necessary for bread making.
I used turkey pepperoni. You can use traditional if desired.
Omit cheddar powder if desired. I had some so I tossed it in. It's available online; Amazon.
Sun-dried tomatoes. I used dry--I did not rehydrate first. I store mine in the fridge upon opening.
I used a pre-shredded cheese mix. It included mozzarella, Parmesan, provolone. You can use what ever you have on hand. Even a strong cheddar would work.
This bread has more additions than usual. I used bread flour. It's possible that you can use all-purpose but be aware. You want a strong flour for breads like this. You could add some vital wheat gluten. Recommended 1 1/2 tsp per cup.
You can use active dry yeast or instant. It's not necessary to adjust the quantity; they can be used interchangeably. Active dry yeast no longer needs to be proofed first in water; you can use dry.
Would you like to make this loaf in the oven after the kneading and rising? 350F / 176C for 30-35 minutes or until golden brown. If the crust seems to be over -browning; cover with aluminum foil while it continues to bake.
Be sure and let your loaf cool for at least 25 minutes; preferably 2 hours to help the starches set. I know you won't but that's how long it takes for the bread to completely finish.
How much pepper, please? This sounds delicious and I want to try it. Thank you!