Cheese & Pepperoni Bread

Your bread machine just became a pizza oven. This loaf is loaded with chopped pepperoni, chunks of provolone, and grated Parmesan, all seasoned with oregano, garlic, and onion powder. It smells like a neighborhood pizzeria while it bakes.

The method could not be simpler. Everything goes into the bread machine and you press start. That’s it. The machine handles the kneading, rising, and baking.

Slice it thick and serve it warm with a bowl of marinara for dunking. It’s also unreal toasted the next morning with a smear of butter.

Pro Tips

• Add the pepperoni and provolone at the mix-in beep if your bread machine has one. Adding them at the start can make them break down too much during kneading.
• Use sharp provolone for more punch. Mild provolone tends to disappear into the dough.
• Let the loaf cool for at least 15 minutes before slicing. Cutting too soon compresses the crumb and the cheese will be molten and messy.