Batter Bread with Pepperoni
Shared by Judi M. Phelps
Makes one 9 x 5-inch loaf.

1 pkg active dry yeast
1 1/4 cups warm water (105 to 115 deg. f)
2 tbsp vegetable oil
1 tbsp sugar
1 tsp salt
1/4 tsp garlic powder
1/2 tsp dried oregano; crumbled
3 cup all-purpose flour (divided)
1/4 cup pepperoni; finely diced

In a large mixing bowl, dissolve the yeast in the warm water. Add the oil, sugar, salt, garlic powder, and oregano and 2 cups of flour. Using an electric mixer, combine the ingredients on low speed. Then, increase the speed to medium and beat for 3 minutes, scraping the bowl occasionally. Stir in the remaining flour and the pepperoni. Scrape the batter down from the sides of the bowl. Cover and let rise in a warm place (80 degrees F) until double in bulk (45 to 60 minutes). Stir the batter down and spread evenly in a greased 9 x 5 x 3-inch loaf pan. Cover and let rise until double (30 to 40 minutes).

Preheat oven to 375 degrees F. and bake for 35 to 40 minutes or until the loaf sounds hollow when tapped. Cool on a rack before slicing.