Mar 21, 2005
Great recipe, I was amazed at how the pepperoni just disintegrates into the dough, I thought the finished bread would have small chunks of meat but end result was just small flecks. Next time I will buy the spiciest pepperoni I can find (maybe even pepperettes) because once mixed with the dough the meat loses a lot of it's flavour, also would be good with a few sun dried tomato's and more garlic. I used the bread maker to the second rise and then removed the dough, divided it and it made 24 dinner rolls (let it rise again) - baked at 350 for 20 minutes, and everyone loved it.
P.S. Tried this a second time with turkey pepperettes (the little individual pepperoni sticks) and did not like it as much. I cut them in 1 inch pieces and they did not disintegrate like the previous try but instead the thick skin of the pepperettes stayed in tact while the meat disolved, overall not appealing. I will stick to the regular sliced pepperoni and just get the spiciest one I can find.
—ALBIANNE
