Recipe: Pepperoni Batter Bread (no-knead yeast bread)

PEPPERONI BATTER BREAD

"No kneading - just combine the ingredients, let rise and bake!"



1 envelope Fleischmann's Active Dry Yeast
1 1/4 cups warm water (100 to 110 degrees F)
2 tablespoons sugar
1 teaspoon salt
1 teaspoon crushed oregano
1 tablespoon butter OR margarine, melted
2 3/4 cups all-purpose flour, divided use
1/2 cup finely chopped pepperoni
1/2 cup shredded provolone cheese
Marinara sauce (optional, for serving)

Dissolve yeast in 1 1/4 cups warm water in a large mixer bowl. Let stand 5 minutes. Add sugar, salt, oregano, butter and 2 cups flour. Beat 2 minutes on medium speed with electric mixer.

Stir in remaining 3/4 cup flour, pepperoni and cheese to make a stiff batter. Spoon into greased 1 1/2 to 2-quart round casserole. Cover. Let rise in warm, draft-free area about 45 to 60 minutes or until doubled in size.

Bake in preheated 375 degrees F oven for 35 to 40 minutes or until done. Remove from casserole dish and cool on wire rack.

SERVING SUGGESTION:
Cut into cubes and serve with marinara sauce for dipping.

Makes 1 loaf
Source: Fleishmann's Yeast