Pepperoni Batter Bread

• 3 1/4 cups flour (might need a bit more or less)
• 1/2 cup finely chopped pepperoni
• 1/2 cup coarsely grated sharp provolone cheese (optional)
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 envelope fast rising yeast or 1 envelope regular dry yeast
• 2 tablespoons margarine
• 1 1/4 cups hot water (125u0b0-130u0b0)

1. Preheat oven to 375u0b0 degrees.
2. Grease a 1 1/2 quart ovenproof casserole dish (round or oval work best).
3. Set aside 1 cup flour.
4. Mix together remaining flour and all dry ingredients including pepperoni, cheese and yeast in a large bowl.
5. Stir margarine& water into dry mixture.
6. Mix in more flour to make a thick batter.
7. Cover bowl and let batter rest about 10 minutes.
8. Turn batter into greased casserole dish.
9. Cover and let rise until doubled (about 30-35 minutes).
10. Bake at 375u0b0 for 35 minutes or until done (should sound hollow when lightly tapped).
11. Remove from pan and cool on rack.
12. serve warm or cold.
13. If using"regular dry yeast": dissolve yeast in 1 1/4 cups warm (105u0b0-115u0b0) water.
14. Beat in sugar, salt, margarine and 2 cups of flour till smooth.
15. Mix in pepperoni, cheese and extra flour to make a thick batter.
16. Cover, let rise until doubled (about 1 hour).
17. Stir down batter and turn into a greased 1 1/2 quart ovenproof casserole.
18. Cover, let rise until doubled (about 1 hour).
19. Bake at 375u0b0 for 35 minutes or until done.
20. remove fom pan and cool on rack.

flour, pepperoni, provolone cheese, sugar, salt, yeast, margarine, water

Taken from www.food.com/recipe/pepperoni-batter-bread-23109 (may not work)