Pepperoni Bread

• 3 1/2 cups flour
• 2 teaspoons sugar
• 1 teaspoon salt if desired
• 1 package rapid-rise yeast
• 2 tablespoons butter
• 1 1/4 cups hot water (120 to 130 degrees)
• 1/2 cup finely diced hard pepperoni
• Oil for greasing pan

1. Put flour, sugar, salt, yeast and butter into container of food processor.
2. Start blending while gradually adding water.
3. Blend until dough leaves sides of container.
4. Blend about 15 seconds longer.
5. Turn out dough onto lightly floured board and make a well in the center.
6. Put pepperoni in well.
7. Knead a few seconds until pepperoni is blended into dough.
8. Shape dough into ball and place in lightly floured mixing bowl.
9. Cover with clean cloth.
10. Place in warm (not hot) draft-free place and let stand until double in bulk, 30 to 40 minutes.
11. Turn out dough onto lightly floured board and knead.
12. Shape into an oval and place in a lightly greased six-cup loaf pan.
13. Cover with clean cloth and let stand until doubled, 30 to 40 minutes.
14. Meanwhile, preheat oven to 375 degrees.
15. Using razor, cut thin gash lengthwise over top of loaf.
16. Place in oven and bake 35 to 45 minutes.
17. Unmold and let cool on a rack

flour, sugar, salt, yeast, butter, water, hard pepperoni, greasing pan

Taken from cooking.nytimes.com/recipes/3027 (may not work)