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Pepperoni Cheese Bread

As a stay-at-home mother of two little girls, I pack a lot of activity into my days. The bread machine makes it a snap to turn out this attractive loaf that gets its zip from cayenne pepper, pepperoni and Mexican cheese. —Dusti Christensen, Goodridge, Minnesota
  • Total Time
    Prep: 10 min. Bake: 4 hours
  • Makes
    1 loaf (16 pieces)


  • 1 cup water (70° to 80°)
  • 1 tablespoon butter
  • 2 tablespoons sugar
  • 2 teaspoons ground mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 3 cups bread flour
  • 2-1/4 teaspoons active dry yeast
  • 1-1/2 cups shredded Mexican cheese blend
  • 1 cup chopped pepperoni


  • In bread machine pan, place the first 9 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
  • Just before the final kneading (your machine may audibly signal this), add the cheese and pepperoni.
    Freeze option: Securely wrap and freeze cooled loaf in foil and place in freezer bag. To use, thaw at room temperature.
Nutrition Facts
1 piece: 177 calories, 8g fat (4g saturated fat), 19mg cholesterol, 329mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 7g protein.

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