No Knead Pepperoni Bread
  • 1 plus ½- 3/4 cup warm water
  • 1 pkt dry active yeast
  • 1 tsp sugar
  • 4 cups flour
  • 1½ tsp Italian herb seasoning
  • 1 tsp salt
  • 1 cup finely chopped pepperoni
  1. Add 1 cup of warm water {temp will be specified on the pkt of yeast} and the sugar in a measuring cup, stir to dissolve.
  2. Add in the packet of yeast and stir to dissolve. Allow to activate for about 10-15 minutes. It will foam and increase in size so allow for growing space in your measuring cup.
  3. To a bowl add the flour, herb seasoning, salt and pepperoni. Stir.
  4. Add the yeast into the bowl and begin to stir with a rubber spatula. Add ½ - ¾ cup additional warm water slowly as you mix until the flour just comes together.
  5. Cover with a kitchen towel and allow it to rise in a warm place for about 3 hours. It should more then double in size.
  6. I used a large dutch oven with an oven proof knob but you can use a baking sheet as well {cooking time may vary}. Place the dutch oven into the oven and preheat it to 400 degrees with the top off.
  7. Once the oven is preheated, sprinkle a little flour in the bottom of the hot dutch oven and carefully scrape the dough from the bowl and into the dutch oven or onto a baking sheet. Cover with the lid.
  8. Bake for 30 minutes with the cover on then remove the cover and baking another 20-25 minutes until golden.
  9. Allow the bread to rest about 10-15 minutes before slicing.
Recipe by LeMoine Family Kitchen at