Overall, this bread was delicious and I think the dough is versatile enough to use for other stuffed bread recipes. It rose perfectly for all rises. I changed the filling to include herbes de provence (personal preference) along with the onion which I cooked until soft in olive oil. I subbed the butter for 1/4 cup olive oil in the dough and it worked just fine. Baked for 15 minutes right on the baking stone and another ten minutes on the rack. I will definitely make this again and will try it rolled with other fillings (ham, cheeses, sausage, veggies, etc.) Thanks for the great recipe!!
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Overall, this bread was delicious and I think the dough is versatile enough to use for other...