While I enjoy making the occasional dessert, I love to bake breads. I make two to three loaves each week so that we can have fresh bread in the mornings. The loaves are sliced when cooled and divided into two portions. One portion is to be eaten the next morning for breaksfast while the other is put into the freezer for later use. Leftover bread should be frozen to keep it fresh as bread left on the counter grows stale very quickly. When needed, remove from freezer and leave on the counter to thaw for 45 minutes to an hour.

This delicious savory bread has a lovely speckled look from the chopped pepperoni. It is slightly spicy with a tender crumb and is fast becoming another family favorite. The recipe was adapted from The Cooks Encyclopedia of Bread Machine Baking. I substituted the chopped green onions with chipotle chili pepper and added a little oat bran for additional fiber.

Pepperoni and Cottage Cheese Loaf
½ cup fat free cottage cheese
1 cup water
1 tbsp extra virgin olive oil
3¼ cups unbleached white bread flour
2 tbsp oat bran
½ tsp dried oregano
¼ tsp chipotle chili pepper
1 tsp salt
2 tsp sugar
1 tsp rapid rise dry yeast
1 oz pepperoni, chopped

Pour cottage cheese, olive oil, and water in the bread machine pan. Sprinkle flour, oat bran, oregano, chipotle chili pepper over liquid. Add sugar and salt in separate corners of the bread pan. Make a shallow indentation in the center and add yeast. Snap bread pan into machine and set it to basic setting. Press start. Add pepperoni when bread machine beeps, 5 minutes before end of kneading cycle. Remove bread from the pan at the end of the baking cycle. Cool on a wire rack.

Note: I like to remove the kneading paddle when the bread is done with the final kneading so that it will not be baked into the bread and cause a big hole at the bottom when you remove it later.

Enjoy…..and have a wonderful day!