3 cups sifted flour
1 package active dry yeast
1/2 teaspoon dried oregano, crushed
1/4 teaspoon garlic salt
1 1/4 cups water
1/3 cup Crisco
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup finely chopped pepperoni
 In mixing bowl, combine 1 1/2 cups of the flour, yeast, oregano, and garlic salt. Heat water, Crisco, sugar, and salt just till warm (115°— 120°), stirring till Crisco almost melts; add to dry mixture. Beat with electric mixer at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed.
 By hand, stir in pepperoni and remaining flour; mix thoroughly. Cover; let rise in warm place till double, about 45 minutes. Stir dough down. Spread evenly in greased 1 1/2-quart casserole. Let rise till double, about 30 minutes.
 Brush with a little melted Crisco. Preheat oven to 375°; bake for 35 to 40 minutes. Remove from dish; cool loaf before slicing. Makes 1 loaf.