2 1/2 lbs. lukewarm water (110 to 120 degrees)
2 pkgs. active dry yeast
2 tbsp. sugar
2 tsp. salt
1 tsp. leaf oregano, crushed
1/2 tsp. garlic powder
1/4 c. vegetable oil
6 to 6 1/2 c. flour
1/2 c. grated or chopped pepperoni

In a large mixing bowl, measure water, add yeast. Stir to dissolve.

Add salt, sugar, oregano, garlic powder, oil and 3 cups flour. Beat at medium speed with electric mixer for 5 minutes. Stir in pepperoni.

Add remaining 3 to 3 1/2 cups flour. Mix with spoon to form a stiff dough. Scrape down bowl. Cover with plastic wrap and let rise until double in bulk. Stir dough down.

Spread evenly in two well greased 9 x 5 x 3 inch loaf pans. Smooth tops with fingertips. Cover with plastic wrap. Let rise again in warm place until double.

Bake in preheated 375 degree oven for 30 minutes or until golden brown. Remove from pans and butter tops. Let cool on racks. Excellent to make with lasagna, spaghetti or make garlic bread out of it.