Pizza Pleasure Bread for Bread Machine

Pizza pleasure bread loads up on pepperoni, mozzarella, parmesan, and oregano, then lets the bread machine handle the rest. Every slice tastes like the inside of a pepperoni roll without the rolling and shaping. Use stick pepperoni and dice it into ¼-inch chunks rather than the pre-sliced kind, since thin coins disappear into the crumb instead of leaving pockets of spicy fat.

Cheese breads always look strange coming out of the machine. The top can be lumpy, the sides damp, the crust uneven in color. That is the moisture from the mozzarella doing its thing. Once the loaf cools and sets, the crumb tightens up nicely. Fast-rise yeast and the regular cycle both work fine, so pick whichever your machine prefers.

Draining the canned mushrooms well is a must, otherwise the dough turns slack and gummy.

Kitchen Tips

• Stick pepperoni cut into ¼-inch dice leaves spicier pockets than pre-sliced rounds
• Drain canned mushrooms thoroughly, excess water throws off hydration
• Add cheeses with the dry ingredients so they distribute evenly through the dough
• Slice the loaf cooled, never warm. The crumb needs to set or it gums under the knife
• Toast leftover slices and rub with raw garlic for a quick garlic pizza bread

Variations

• Stir in chopped black olives or banana peppers for a tangier punch
• Swap pepperoni for crumbled cooked Italian sausage
• Brush the warm crust with melted butter and dust with extra parmesan