This No Knead Pepperoni Bread is an easy recipe to make fresh bread right at home. Full of flavor, crusty exterior & chewy inside.
I may not make it very often but there is something absolutely incredible about baking a fresh loaf of bread. The aroma, the dough rising, the crisp crust and the chewy flavorful inside… its perfection. I made this No Knead Pepperoni Bread yesterday and just had to share the recipe with you guys! It is SO good and so easy! Hey, like the name says, its no knead… as in yup just stir everything in a bowl, let it rise then into the oven to bake.
There are a couple of homemade breads that I make that I happen to ADORE like my Irish Soda Bread and Homemade Antipasto Bread. Definitely worth checking out in my opinion. This bread I’m sharing with you today is one that I wanted to make really simply and just threw it together after the kids got on the bus, let it rise while I ran errands for a few hours then baked it when I got home.
This bread turned out super flavorful and I really love how rustic this loaf is. I seasoned the dough simply with Italian herb seasoning blend, salt and finely diced pepperoni. You can really do so much to make a loaf of bread with whatever you happen to have on hand, whether its simple herbs or cheeses or cured meats like mine. The method is very simple and requires little effort… NO KNEAD baby!!
- 1 plus 1/2- 3/4 cup warm water
- 1 pkt dry active yeast
- 1 tsp sugar
- 4 cups flour
- 1 1/2 tsp Italian herb seasoning
- 1 tsp salt
- 1 cup finely chopped pepperoni
- Add 1 cup of warm water {temp will be specified on the pkt of yeast} and the sugar in a measuring cup, stir to dissolve.
- Add in the packet of yeast and stir to dissolve. Allow to activate for about 10-15 minutes. It will foam and increase in size so allow for growing space in your measuring cup.
- To a bowl add the flour, herb seasoning, salt and pepperoni. Stir.
- Add the yeast into the bowl and begin to stir with a rubber spatula. Add 1/2 – 3/4 cup additional warm water slowly as you mix until the flour just comes together.
- Cover with a kitchen towel and allow it to rise in a warm place for about 3 hours. It should more then double in size.
- I used a large dutch oven with an oven proof knob but you can use a baking sheet as well {cooking time may vary}. Place the dutch oven into the oven and preheat it to 400 degrees with the top off.
- Once the oven is preheated, sprinkle a little flour in the bottom of the hot dutch oven and carefully scrape the dough from the bowl and into the dutch oven or onto a baking sheet. Cover with the lid.
- Bake for 30 minutes with the cover on then remove the cover and baking another 20-25 minutes until golden.
- Allow the bread to rest about 10-15 minutes before slicing.
