Bread Machine Pizza Bread is a super fluffy and flavorful yeast bread made with mozzarella and parmesan cheeses, Italian herbs and lots of zesty pepperoni. Let the bread maker do all the work for you! This loaf can be made using the dough setting and baked in the oven or made entirely in the bread maker.
This delicious pizza bread is like taking classic fluffy white bread, homemade pizza dough, garlic bread and cheese bread and combining them into one fabulous loaf. It's the bread machine version of my mouth-watering pepperoni pizza bread, and I think you're going to love this recipe!
Bread machine pizza bread is great to use for sandwiches, garlic toasts, the base to your favorite mini pizzas, dipping into sauce, or just for snacking on throughout the week.
This is a simple recipe, there are really no tricks to it. You can use the dough setting on your bread maker to knead the dough but bake it in the oven. Or, use the white/basic bread setting to knead and bake the dough all in the machine. While it has been created with a Cuisinart bread machine, it can be made in any brand bread maker- just make sure to change the order ingredients are added if necessary.
Ingredients
- Warm water: the temperature should be 110-120°F for the best results.
- Bread flour: bread flour, as opposed to all purpose flour, creates a fluffier more tender loaf.
- Olive oil: extra virgin olive oil is my preference. You can substitute with the same amount of butter if desired.
- Salt: use iodized table salt and do not substitute with sea salt.
- White sugar: don't substitute with brown sugar here. You can omit the sugar if you'd like a sugar-free loaf.
- Dried oregano: or Italian seasoning blend.
- Yeast: active dry, instant dry, or bread machine yeast can all be used in a bread machine
- Pepperoni: in my opinion, this recipe is best with specialty Italian pepperoni like this one, but sliced pepperoni like Hormel is also okay.
- Parmesan cheese: grated is my preference but shredded works great too.
- Mozzarella cheese: any type of shredded mozzarella cheese is perfect.
You also need a cooling rack, bread knife or slicer, and bread storage bags.
Yield
This recipe makes a 1.5 pound loaf that can be cut into 10-12 generous sized pieces.
Instructions
STEP 1: To the bread pan add warm water, olive oil, salt, sugar, bread flour, dried oregano, and yeast. If baking in the oven, select the dough cycle and choose 1.5 pound loaf. For machine baking, choose the white bread setting and select the mix in option. If your machine has a mix-in compartment, add the parmesan cheese, ¾ cup of mozzarella cheese and diced pepperoni to it. Choose the 1.5 pound loaf and your preferred crust color. For machines without a mix-in compartment, add the parmesan cheese, ¾ cup of mozzarella and diced pepperoni to the bread pan when the mix-in chime signals. Follow the steps below for your method of baking.
STEP 2- OVEN BAKING: Remove dough and transfer to a parchment lined baking sheet when the cycle is finished. Shape dough into a ball, slice a few deep cuts into the top, cover with a heavy towel and set in a warm place to rise for 30 minutes to 1 hour, until loaf is doubled in size. Remove the towel and carefully brush the dough lightly with egg white or milk. Bake in an oven preheated to 350°F for 40 minutes. With 10 minutes remaining, top with ¼ cup of remaining mozzarella cheese and return to the oven.
STEP 2- MACHINE BAKING: When the last kneading cycle completes, remove the kneading paddle (optional). Once the last rise completes and the machine begins to bake, brush the dough lightly with egg white or milk. Arrange extra pepperoni slices on top of the dough if you'd like and close the lid to continue baking.
STEP 3: Immediately transfer cooked bread to a wire rack to cool. Let cool completely before slicing into 10-12 pieces using your bread knife or bread slicer.
Recipe Notes
- You'll need to know the order that ingredients go into your specific bread machine. I use a Cuisinart bread maker. If you have a different brand make sure to read the manual and add ingredients to the bread pan in the order it recommends.
- The loaf will sound hollow when tapped when it is done baking. The time may range from 35-45 minutes depending on your oven. You can also use a digital thermometer to ensure the center has come to 200 degrees Fahrenheit.
- I think this bread has the best flavor when using specialty pepperoni, usually that you need to cut into slices and dice yourself rather than pepperoni slices in packages. I have made this countless times and those loaves always have a stronger flavor.
Active dry yeast, instant yeast, and bread machine yeast can all be used interchangeably in a bread maker. If a recipe notes to specifically use one kind, you should go with that though.
You can use all purpose flour in the same amount as bread flour. But the end product will be a little less chewy, tender, and fluffy.
I prefer dry specialty pepperoni but pepperoni slices in packages or sandwich style pepperoni work too.
The best way to store homemade bread so it stays freshest the longest is to wrap it tightly in plastic wrap then put into bread bags or a bread box. It will last this way for 3-5 days at room temperature, depending on the loaf. It will keep in the fridge, also wrapped in plastic, for about 7-10 days. Bread is freezer-friendly for about 6 months when stored in freezer safe storage bags.
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Bread Machine Pizza Bread
Ingredients
- 1 ¼ cups water warmed to 110°F
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 tablespoon white sugar
- 3 cups bread flour
- 2 teaspoon dried oregano or Italian seasoning
- 2 teaspoon yeast active dry, instant dry or bread machine
- ¼ cup parmesan cheese
- 1 cup shredded mozzarella cheese divided
- 1 cup pepperoni diced
Instructions
- To the bread pan add warm water, olive oil, salt, sugar, bread flour, dried oregano, and yeast (see notes). If baking in the oven, select the dough cycle and choose 1.5 pound loaf. For machine baking, choose the white bread setting and select the mix in option. If your machine has a mix-in compartment, add the parmesan cheese, ¾ cup of mozzarella cheese and diced pepperoni to it. Choose the 1.5 pound loaf and your preferred crust color. For machines without a mix-in compartment, add the parmesan cheese, ¾ cup of mozzarella and diced pepperoni to the bread pan when the mix-in chime signals. Follow the steps below for your method of baking.
- OVEN BAKING: Remove dough and transfer to a parchment lined baking sheet when the cycle is finished. Shape dough into a ball, slice a few deep cuts into the top, cover with a heavy towel and set in a warm place to rise for 30 minutes to 1 hour, until loaf is doubled in size. Remove the towel and carefully brush the dough lightly with egg white or milk. Bake in an oven preheated to 350°F for 40 minutes. With 10 minutes remaining, top with ¼ cup of remaining mozzarella cheese and return to the oven.
- MACHINE BAKING: When the last kneading cycle completes, remove the kneading paddle (optional). Once the last rise completes and the machine begins to bake, brush the dough lightly with egg white or milk. Arrange extra pepperoni slices on top of the dough if you'd like and close the lid to continue baking.
- Immediately transfer cooked bread to a wire rack to cool. Let cool completely before slicing into 10-12 pieces.
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