Ingredients

The following ingredients have 10 Servings
  • 3 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 2 cups shredded Italian cheese blend (divided)
  • 5 tablespoons extra-virgin olive oil (divided)
  • 12 ounce bottle of beer (I used Blue Moon)
  • 5 ounce package mini pepperoni

Instruction

  • Preheat oven to 350°F. Spray a 9"x5" bread pan with cooking spray or grease with olive oil. Set aside.
  • In a large bowl, combine flour, sugar, baking powder, seasoning, garlic and salt with a whisk. Add cheese and pepperoni. Stir to combine.
  • Make a well in the center and add beer and 4 tablespoons olive oil. Stir mixture with a spoon until combined.
  • Pour mixture into prepared bread pan. Add remaining pepperoni on top.
  • Bake for 30 minutes. Remove from oven and drizzle remaining oil over the top. Bake for an additional 30-35 minutes or until browned on top and loaf thumps when you tap the top.
  • Remove to a wire cooling rack and allow bread to cool for 5 minutes.
  • Remove from pan and allow to cool completely on a wire rack.
  • You can brush with more olive oil if you choose.
  • Serve and enjoy!