Monday, July 18, 2011

Pizza Batter Bread and a Challenge

I'm participating in Ott,A's Iron Chef Challenge again this month (BTW...I won her milk challenge!) and the sponsor is King Arthur Flour.


I chose King Arthur's Unbleached Bread Flour so I could test my bread-making skills! It's been years since I've done any serious yeast baking. When doing a bit of research on what King Arthur flour I wanted to use, I found out that the higher the protein level in the flour, the stronger the rise...King Arthur bread flour has a higher protein level than most brands. Check out more nutritional information about the flour here.

I was tempted to mix up the Cheddar-Stuffed Crusty Loaves from the recipe on the back of the package...yummy.

But, I decided to mix up a loaf of Pizza Batter Bread from the local extension homemaker cookbook. This cookbook features recipes from local women and 4-H members and I have had great luck with the ones I've made before. This one was no exception, two thumbs up from the family.

Here are the ingredients...

I didn't snap many photos of the dough in process...but I did get this one of the dry ingredients...flour, spices and yeast!

Here's the "soft dough" before I set it in a warm place to rise.

Once it doubled in size, I stirred it and placed it in a bread pan to double in size again before baking.

It turned out great! I took it to a pitch-in at my mom's on Sunday night and it was well-received!

Here's the recipe:

Pizza Batter Bread
3 c. flour (I used unbleached bread flour from King Arthur.)
1 pkg. yeast
1/2 t. dried oregano (I used Italian seasoning.)
1/4 t. garlic powder
1 1/4 c. water
2 T. butter
1 T. sugar
1 t. salt
1/4 c. finely chopped pepperoni

In mixing bowl, combine 1 1/2 cups of flour, yeast, oregano and garlic powder.

In saucepan, heat water, butter, sugar and salt just until water is warm, stirring to melt butter. Add to dry mixture in mixing bowl. Beat at low speed for 1/2 minute, scraping sides of bowl constantly. Beat at high speed for 3 minutes.

By hand, stir in pepperoni and enough remaining flour to make a moderately soft dough. Cover, let rise in warm place until double, 45 to 60 minutes. Stir dough down. Spread evenly in greased 9 x 5 x 3-inch pan. Let rise until double, about 30 minutes.

Bake in 375 degree oven for 35 to 40 minutes. Remove from pan: cool on rack. Makes 1 loaf.

Check out the other Iron Chef Challenge entries here.

King Arthur provided me with a coupon for a free sack of flour. But the opinions and thoughts expressed in this post are all mine, of course!


  1. Looks yummy! I'm not sure if I am going to have time to join in this game, but I would love to do some baking once this heat breaks!

  2. What a fun idea for bread. Thanks for linking up to the Iron Chef Challenge!

  3. I can't wait for cooler weather to try this's way too hot this week to do much baking! It looks so good!

  4. I have GOT to try this recipe!! Thank you...can not wait to give this one a try! ;)

  5. This looks yummy! Would you come by my Cast Party Wednesday Link Party tomorrow and share some of your recipes with us?
    I hope to see you there!

  6. Oh, you knew how to get me looking at your blog. I love pizza, and my family loves homemade bread. I bet we would really love this bread. Thanks so much for sharing!

  7. Where do u find king Arthur flour? I've looked in our stores here none!

  8. I found my bag of King Arthur flour at Meijer but I've also seen it at my local Kroger store. Good luck!

  9. I need to make this! My daughter loves pizza...with no sauce! So, add a little cheese and this would be right down her alley!



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