This recipe is a modified version of Lora Brody's Pepperoni Bread recipe in _Pizza, Focaccia, Filled and Flat Breads_ (all bread machine recipes). The original recipe called for much butter and oil which I eliminated with the exception of using a light olive oil spray to saute the veggies and prepare the foil. I also used 2 cups of corn in place of the mushrooms. This makes a thick bread - don't hesitate to stuff it with any combo of veggies you have handy.

We've eaten this as dinner, as an accompaniment to bowls of chili, and as breakfast and lunch. It's good warm, at room temp, and cold. Even satisfies overly carnivorous SAds.

Place first 8 ingredients in the bread machine in the order your machine requires and process on the dough cycle. Saute onion and mushrooms in veggie broth or olive oil spray. To finish the bread add remaining ingredients. When the dough cycle has finished, transfer the dough to a lightly sprayed work surface and let it rest 10 minutes, covered by a clean towel.

Roll dough into an 18" to 20" circle. Distribute the pepperoni slices evenly over the dough, followed by the onion/veggie mixture, and then the mozzarella cheese.

Fold in the sides of the dough to form a 6.5" square. Cover a baking sheet with foil and spray lightly. Lift the square onto the baking sheet and flatten it to an 8" square. Cover with a clean cloth and let rise for 1 hour or until slightly rounded.

Preheat the oven to 375F with the rack in the center position. Generously brush the egg glaze over the top of the loaf and sprinkle with the Parmesan cheese. Bake for 30-35 minutes or until it is a deep golden color and crusty on the top. It is better to overbake than underbake it.

Store leftover bread in a plastic bag in the refrigerator for 2-3 days. Freeze cooled bread in a plastic bag wrapped in foil; defrost in wrapping.

Fatfree Digest V96 #68

From the Fatfree Vegetarian recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.