Pizza Bread

 Print Friendly and PDF

This loaf tastes and smells just like a pizza. We like to dip it in some marinara sauce. Some how the loaf always disappears.


  • 1 cup+3 Tbsp. warm water, (95°-110°F)
  • 3 cups Hodgson Mill Best for Bread Flour
  • 2 Tbsp. powdered milk
  • 2 Tbsp. sugar
  • 1-1/2 tsp. salt
  • 1/4 cup onion flakes
  • 1 tsp. garlic powder
  • 1 tsp. oregano
  • 1/2 cup pepperoni, chopped
  • 1/3 cup mozzarella cheese, shredded
  • 1 Tbsp. Parmesan cheese, grated
  • 3 Tbsp. mushrooms, canned, drained well
  • 2 Tbsp. butter, softened
  • 1-1/2 tsp. Hodgson Mill Fast Rise Yeast, or 2-1/2 tsp. Hodgson Mill Active Dry Yeast or 2-1/2 tsp. Hodgson Mill Active Dry


Place ingredients in bread machine pan in order, as listed in recipe, up to softened butter.  Make a well in center of ingredients and add yeast. Cut butter in four pieces and place a piece in each corner of the bread pan.  Prepare using the basic cycle on your bread machine.

NOTE:   as with all cheese breads, loaf appearance will be unusual due to the moisture of the cheese.

TIP:  mushrooms expel a lot of moisture, so be sure to get them as dry as possible, press between paper towels to remove moisture, before adding to the bread machine.



one 1-1/2 lb. loaf Print this Recipe

Copyright © 2017 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401