This may sound like a lot of work at first but it is well worth it. I'd wait until cooler weather to make a sourdough starter.

Pepperoni-Pizza Sourdough Bread

Recipe By: Susan
Serving Size: 8
Preparation Time: 0:05
Categories: Breads

Amount Measure Ingredient Preparation Method
1 teaspoon yeast
3 cups flour
3/4 teaspoon oregano
3/4 teaspoon salt
1 tablespoon sugar
1/2 cup finely chopped pepperoni
3/4 cup shredded mozzarella cheese 3 ounces
1 tablespoon vegetable oil
3 tablespoons tomato paste
2 tablespoons milk or water
1 1/4 cups Sourdough Starter*

*Sourdough Starter: Dissolve 2 1/2 teaspoons yeast in 1/2 cup warm water(105-115 deg). Stir in 2 cups warm water, 2 cups flour and 1 tbsp sugar or honey. Beat till smooth. Cover bowl with cheesecloth. Let stand at room temp for 5 to 10 days or until it has a fermented aroma: stir it 2 or 3 times a day. Transfer Starter to a jar, cover with cheesecloth, and refrigerate. Do not cover tightly with a metal lid. To use: bring desired amount to room temp. For each cup of starter used replenish remaining starter by stirring in 3/4 cup flour, 3/4 cup water, and 1 teaspoon sugar or honey. Cover and let mixture stand at room temp for 1 day or until bubbly. Refregerate starter for later use. If starter isn't used within 10 days, stir in 1 teaspoon sugar or honey. Repeat every 10 days unless starter is replenished.


Put all ingredients in bread pan, program for white bread, press Start.
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