---------- Recipe via Meal-Master (tm) v8.03
  Categories: Breads, Italian
       Yield: 1 Loaf
            -JUDI M. PHELPS
       1 pk Active dry yeast
   1 1/4 c  ;warm water (105 to 115 deg.
       2 tb Vegetable oil
       1 tb Sugar
       1 ts Salt
     1/4 ts Garlic powder
     1/2 ts Dried oregano; crumbled
       3 c  All-purpose flour (divided)
     1/4 c  Pepperoni; finely diced
   In a large mixing bowl, dissolve the yeast in the warm
   water. Add the oil, sugar, salt, garlic powder, and
   oregano and 2 cups of flour. Using an electric mixer,
   combine the ingredients on low speed. Then, increase
   the speed to medium and beat for 3 minutes, scraping
   the bowl occasionally. Stir in the remaining flour and
   the pepperoni. Scrape the batter down from the sides
   of the bowl. Cover and let rise in a warm place (80
   degrees F) until double in bulk (45 to 60 minutes).
   Stir the batter down and spread evenly in a greased 9
   x 5 x 3-inch loaf pan. Cover and let rise until double
   (30 to 40 minutes).
   Preheat oven to 375 degrees F. and bake for 35 to 40
   minutes or until the loaf sounds hollow when tapped.
   Cool on a rack before slicing. Makes one 9 x 5-inch
   Shared and MM by Judi M. Phelps.
   jphelps@shell.portal.com or jphelps@best.com