Makes one 1-1/2-pound loaf.

Bacon Cheese Bread

3/4 c Water
2 c Bread flour
1/2 c Grated sharp Cheddar cheese
1 ts Salt
1 tb Butter
1 ts Yeast
2 tb Real bacon bits

Place ingredients in the bread maker according to the directions of the manufacturer. Start machine.

Pepperoni Pizza Bread

(The dough for this one is an adaptation from an Oregano Bread recipe that I found in The Bread Machine Cookbook #1. I’ve made an awful lot of these over the years for family get-togethers, potluck and holidays. It’s always one of the first things to disappear from the table, and so my boys usually beg me to make a second loaf to leave at home for them to devour unchallenged. LOL Make this one on the dough cycle �?it’s a filled bread you will bake in the oven. You can tinker with the spices in the dough or filling as your taste dictates. This is the 2 pound loaf size �?which my breadmaker can mix but would not be able to bake.)

For the Dough
1 1/4 cups lukewarm water
1/4 cup olive oil
2 teaspoons salt
1/4 cup grated Parmesan, Romano or blended cheese
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
2 teaspoons onion powder
1 teaspoon garlic powder
2 tablespoons chopped sun-dried tomatoes
    or 1 tablespoon tomato paste
1/3 cup nonfat dry milk powder
3 cups bread flour
2 1/2 teaspoons yeast

Please follow the instructions in the booklet for your bread machine for best results. The order in which to add ingredients may vary per manufacturer.

For The Filling
1 (6 ounce) can tomato paste
1 to 1 1/2 cups (approximate) mozzarella cheese
12 to 16 ounces sliced pepperoni
Dried oregano, basil, onion and garlic powder

Also Helpful To Have Handy
A small bowl of lukewarm water
One or two large thin-bladed spatulas
A large wire rack for cooling
Clean cookie sheet, cutting board or cardboard
    flat if transporting

Grease or spray a heavy cookie sheet or jellyroll pan and dust with cornmeal. When dough is done remove from breadmaker and roll out on a well-floured surface into a long rectangle a little shorter than your baking sheet. Spread with tomato paste just to within 1 inch of the edge all around. Sprinkle tomato paste with herbs and spices and then mozzarella cheese. Lay slightly overlapping slices of pepperoni over all. Roll up carefully from the long sides as you would a jellyroll. Wet the seam and ends and gently press and smear them together.

Lift carefully supporting the middle and place seam side down on prepared sheet. Let rise about 15-25 minutes while preheating the oven to 350 degrees F. Bake for 35-45 minutes, until top is well-browned and bread looks done. Don’t be alarmed if it springs a leak and oozes �?it’ll still taste great. It will stick in that spot but the spatula(s) will help get it off the sheet. Cool on the sheet until you can handle it and then carefully loosen it from the pan and slide it onto a wire rack to cool enough to wrap. It can be wrapped warm in aluminum foil, and I usually do it that way so that it’s still a little warm when I get to my destination. A cookie sheet or cardboard flat underneath makes it much easier to transport without bending and cracking it �?it tends to be soft when warm. Cut into 1-1/2�?slices and watch it disappear!

Store leftovers in the fridge �?if you ever have any. I never do! LOL