Pepperoni Batter Bread - cooking recipe

Ingredients

3 1/4 cups flour (might need a bit more or less)
1/2 cup finely chopped pepperoni
1/2 cup coarsely grated sharp provolone cheese (optional)
2 tablespoons sugar
1 teaspoon salt
1 envelope fast rising yeast or 1 envelope regular dry yeast
2 tablespoons margarine
1 1/4 cups hot water (125\u00b0-130\u00b0)

Preparation

Preheat oven to 375\u00b0 degrees.
Grease a 1 1/2 quart ovenproof casserole dish (round or oval work best).
Set aside 1 cup flour.
Mix together remaining flour and all dry ingredients including pepperoni, cheese and yeast in a large bowl.
Stir margarine& water into dry mixture.
Mix in more flour to make a thick batter.
Cover bowl and let batter rest about 10 minutes.
Turn batter into greased casserole dish.
Cover and let rise until doubled (about 30-35 minutes).
Bake at 375\u00b0 for 35 minutes or until done (should sound hollow when lightly tapped).
Remove from pan and cool on rack.
serve warm or cold.
If using\"regular dry yeast\": dissolve yeast in 1 1/4 cups warm (105\u00b0-115\u00b0) water.
Beat in sugar, salt, margarine and 2 cups of flour till smooth.
Mix in pepperoni, cheese and extra flour to make a thick batter.
Cover, let rise until doubled (about 1 hour).
Stir down batter and turn into a greased 1 1/2 quart ovenproof casserole.
Cover, let rise until doubled (about 1 hour).
Bake at 375\u00b0 for 35 minutes or until done.
remove fom pan and cool on rack.