3 cups all purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon kosher salt
2 cups shredded Italian 5 cheese blend, divided
5 tablespoons extra virgin olive oil, divided
1 (12 ounce) bottle of beer (I used Blue Moon)
1 (5 ounce) package mini pepperoni
Preheat oven to 350°. Spray a 9x5 bread pan with cooking spray or grease with olive oil. Set aside.
a large bowl, combine flour, sugar, baking powder, seasoning, garlic
and salt with a whisk. Add cheese and pepperoni. Stir to combine.
Make a well in the center and add beer and 4 tablespoons olive oil.
Stir mixture with a spoon until combined.
into prepared bread pan. Add remaining pepperoni on top. Bake for 30
minutes. Remove from oven and drizzle remaining oil over the top. Bake
for an additional 30-35 minutes or until browned on top and loaf thumps
when you tap the top.
Remove to a wire rack and allow
bread to cool for 5 minutes. Remove from pan and allow to cool
completely on a wire rack. You can brush with more olive oil if you
Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.