Pepperoni Bread

Last night, I made my first attempt at Peter Reinhart’s Soft Cheese & Pepperoni Bread that I found on Brown Eyed Baker’s blog!

First, let me start off by telling you what NOT to do when you attempt to make this bread.
*Don’t decide you are going to halve the recipe to test it out, then accidentally add the full amount of 1/2 the ingredients and only 1/2 of the other 1/2 of the ingredients….it doesn’t end well…


Pepperoni Bread
*Makes 4 small loaves or 2 big loaves*

6¼ cups unbleached bread flour
2 teaspoons salt, or 1 Tablespoon coarse kosher salt
5 Tablespoons sugar (or 3½ Tablespoons honey)
1 cup lukewarm water

1 cup plus 2 Tablespoons lukewarm buttermilk

1½ Tablespoons active dry yeast
¼ cup vegetable oil
2 c pepperoni

2½ cups shredded mozzarella cheese


1. Mix the flour, salt and sugar together. In a separate bowl, combine the water and the milk.
2. Add the yeast and stir until dissolved. (If you use honey instead of sugar, dissolve the honey in the warm water).
3. Add the wet to the dry ingredients, along with the oil or butter.  Mix on low for 2 minutes, then let rest for 5 minutes.
4. Mix for 3 minutes adding extra flour if needed to get the right consistency for the dough, then form into a dough ball.
5. Put the dough in an oil bowl and let rest for 60-90 minutes, or until doubled in size. (You can also refrigerate the dough for up to 4 days. Just take it out of the fridge 2 hours before baking).
6. Divide the dough into two or four sections. Use your hands or a rolling pin to make an 8×12 rectangle.
7. Sprinkle with cheese, top with pepperoni and roll up. Seal the seam and put in a loaf pan, seam side down.
8. Cover and let rise for 1 hour.
9. Preheat oven to 350 degrees, poke the top of the loaf with a toothpick several times and bake for 45 minutes, rotating half way through.



The silicone pan allowed for a little cheese explosion out the one side!

The result? Not bad. Mine did not turn out quite like Brown Eyed Baker’s pictures…not quite as light and airy…but that might be due to my, uh, miscalculations early on. It still tastes good though! I might give it another try, add more pepperoni and see what happens. I’d also make 4 smaller loaves next time!

Tonight’s Christmas card- complete with matching holly jumpers!:

**Don’t forget to enter my first giveaway  for a chance to win!**


About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!


  1. yum!

  2. This sounds wonderful – I know my family would love it. It's been a while since I baked any bread!

  3. Emily @ For Sweets Sake says:

    I have a brother who is OBSESSED with pepperoni bread, like would eat it constantly. If my mom made it, she had to make like 5 loaves because he would eat all of them.

  4. And WHO made you those lovely matching jumpers?????

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