Pepperoni Batter Bread

Pepperoni Batter Bread


1 envelope Fleischmann's® Active Dry Yeast
1-1/4 cups warm water (100° to 110°F)
2 tablespoons sugar
1 teaspoon salt
1 teaspoon Durkee® Oregano
1 tablespoon butter OR margarine, melted
2-3/4 cups all-purpose flour
1/2 cup finely chopped pepperoni
1/2 cup shredded provolone cheese

DISSOLVE yeast in warm water in a large mixer bowl. Let stand 5 minutes. Add
sugar, salt, oregano, butter and 2 cups flour. Beat 2 minutes on medium speed
with electric mixer.

STIR in remaining 3/4 cup flour, pepperoni and cheese to make a stiff batter.
Spoon into greased 1-1/2 to 2-quart round casserole. Cover.

LET RISE in warm, draft-free area about 45 to 60 minutes or until doubled in
size.

BAKE in preheated 375°F oven for 35 to 40 minutes or until done. Remove from
casserole dish and cool on wire rack.

Serving Suggestion: Cut into cubes and serve with marinara sauce for dipping.