Pepporoni Pizza Bread
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INGREDIENTS
- 1 1/2 ts Dried oregano leaves
- 1 3/4 ts Bread machine yeast
- 2/3 c pepperoni ; Sliced
- 1 c water ; PLUS 2 Tablespoons
- 3 c Bread flour
- 1 1/2 ts Garlic salt
- 1/3 c mozzarella cheese ; Shredded
- 2 tb Sugar
INSTRUCTIONS
Use the 1 1/2 pound setting. Measure carefully, placing all ingredients except pepperoni in bread machine pan in the order recommended by the manufacturer. Add pepperoni at the raisin/nut signal or 5-10 minutes before last kneading cycle ends. Select basic/white cycle. Use medium or light crust color. Do not use delay cycles. Remove baked bread from pan and cool on a wire rack. Note: This recipe is not recommended for bread machines with cast aluminum pans in horizontal loaf shape because of inconsistent results when tested in our kitchens. Recipe by: unknown--cooking magazine Posted to MC-Recipe Digest V1 #643 by L979@aol.com on Jun 11, 1997
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (148g) | ||
| Recipe Makes: 12 | ||
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| Calories: 506 | ||
| Calories from Fat: 75 (15%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8.4g | 11 % | |
| Saturated Fat 2.8g | 14 % | |
| Monounsaturated Fat 2.6g | ||
| Polyunsanturated Fat 1.3g | ||
| Cholesterol 17.1mg | 5 % | |
| Sodium 538.4mg | 19 % | |
| Potassium 171.2mg | 5 % | |
| Total Carbohydrate 87.6g | 26 % | |
| Dietary Fiber 2.9g | 12 % | |
| Sugars, other 84.7g | ||
| Protein 18g | 26 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 506
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