Vegan “Cheesy” Pepperoni Herb Bread

This delicious bread can be made in your Bread Machine or baked in a load pan in the oven.

Directions for both are included.

Your kitchen will smell like a fine Italian restaurant while this dough is rising in the warmth of the bread machine, and while baking. Using plant-based cheeses and pepperoni, this traditional pepperoni bread is sure to be a regular addition to your vegan baking.  Spread some non-dairy butter on a slice and serve with a salad or soup. This bread makes a delicious grilled “cheese” sandwich with any vegan cheese.

Makes a 1 ½ lb. loaf in the bread machine or can be baked in a loaf pan.

INGREDIENTS

• 1 cup water, room temperature
• 1/4 cup light olive oil
• 3 cups bread flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ tablespoon minced onion powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 cup shredded vegan mozzarella cheese
• 1/4 cup grated vegan parmesan cheese
• 1/4 cup vegan provolone cheese*
• 1/2 cup vegan pepperoni, chopped**
• 2 teaspoons yeast

DIRECTIONS

1. Place all ingredients in the bread machine pan in the order listed or as recommended by your machine’s instructions.
2. Select White Bread setting (basic), for a 1 ½ lb. bread, and press Start to complete in the bread machine. If you prefer to bake it in the oven, press the dough setting. When I bake this bread in the bread machine, I set the crust to medium. It forms a nice crust that makes cutting easier, while leaving the inside soft and moist.

If you prefer the oven method:  

1. Select dough cycle and press start.
2. When complete, turn the dough out onto a floured surface and punch down.
3. Flatten or roll out into a rectangle, patting to get out bubbles.
4. Roll the dough into a log the size of your loaf pan, turn seam side down, and tuck the ends under.***
5. Place into a lightly greased loaf pan. Cover loosely with plastic wrap and let rise in a warm place for about 45 minutes or until doubled. Score the top, if desired.
6. Bake in a preheated 350 degree oven for 30 minutes.
7. Remove from pan and cool on a wire rack for about 10 minutes before slicing (if you can wait). Tap the bottom of the loaf. It should sound hollow.

Notes:

*Vegan provolone is packaged in slices. Grate or cut the slices into small pieces, about the size of the grated mozzarella. Scatter it onto the flour. The cheeses will melt into the dough as it cooks, creating a soft, moist texture.

**Vegan pepperoni, because it is made from beans and wheat gluten, will break up while baking. To prevent it from forming clumps in the dough, break it up into small pieces before adding to the flour mix.

***You can also form this bread into an Italian loaf shape. Instead of placing it in a loaf pan, in step 3 flatten the dough into the length of loaf you want, roll as directed above, and place on a lightly greased flat cookie sheet or pan, cover and let rise until doubled. Bake as directed above.