Lynn’s Pizza Bread

Makes a large bread-machine loaf
8 thick slices, or 10+ regular slices

(this also makes a killer pizza crust –
one recipe will make 12 small individual pizzas)


3 c bread flour
3 T vital wheat gluten
2 oz thin sliced pepperoni
2 oz sun-dried tomatoes
3 oz fresh grated parmesan cheese
1/2 t garlic powder
1/2 t basil
1/2 t thyme
2 T dehydrated onion
1 t olive oil
2 t sugar
1 1/4 c slightly warmed water
2 T bread machine yeast

  • combine flour, gluten, garlic powder, basil, thyme, 2 oz of the cheese, pepperoni, dehydrated onion in bread machine
  • combine warmed water, sugar, olive oil and add to bread machine
  • add yeast and let the bread machine cycle to near the end of the 1st knead, then add sun-dried tomatoes
  • near the end of the last knead, add remaining parmesan cheese

This loaf requires extra gluten and a little extra yeast because of the weight of the added ingredients.  It’s important to check the loaf as it mixes and kneads to make sure the moisture level is correct (this sometimes depends on weather and humidity.)  I usually hold back 2-3 T of the water to make sure they are needed, and keep a bit extra of both water and flour, in case more of one or the other is required.

If you are making this bread dough for an oven loaf rather than a bread machine, hold out the pepperoni, sun-dried tomatoes and cheese until the last knead.


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