Reviewed: Sep. 29, 2011

I only have a 1lb machine, so i halfed the recipe. Very good bread although mine looked nothing like the picture. Like another person said the pepperoni became small bits. Next time I'll add it later in the cycle not at the begining as the recipe states.

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Reviewer:

justdawn

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Reviewed: Aug. 22, 2011

We did not like this at all.

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Reviewer:

Mrs.Rayl

Cooking Level: Intermediate

Home Town: Minot, North Dakota, USA

Reviewed: Mar. 21, 2011

I put this recipe in my breadmaker's dough cycle. Split up and rolled with 4 cheese, butter and garlic, and pepperoni slices, and then baked. Didn't last ten minutes after I pulled out. On my way back to the grocery store to pick up some more pepperoni.

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Reviewer:

JGJ1

Cooking Level: Beginning

Home Town: Los Fresnos, Texas, USA

Living In: Edinburg, Texas, USA

Reviewed: Sep. 6, 2010

terrible consistancy.

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Reviewer:

BarbAnn

Reviewed: Jun. 25, 2010

No taste. If you follow the recipe as instructed the pepperoni vanishes as though it's not there. I would suggest adding more italian spices and perhaps crushed red pepper flakes and definitely wait to add the pepperoni in the last kneading cycle so there will be some bits there to taste it.

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Reviewer:

tinaat1013

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

Reviewed: Mar. 8, 2010

Super with marinara sauce and could very well be served as an appetizer! I followed the advice given by inounvme and let the bread maker do all the kneading for me; however I did add the cheddar cheese before hand to add some extra flavor. I rolled it out, sprinkled a light layer of garlic salt, laid on a good layer of pepperoni and mozzarella, rolled it up and let it sit in a bread pan an hour. Then I baked it in the oven for 20-30 minutes on 350.

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Reviewer:

sylviamaya

Reviewed: Jan. 13, 2010

This is good. I tried to add the pepperoni and cheese at the last knead, but think I put in to soon. I wanted bigger chunks of pepperoni. The family loved it though.

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Reviewer:

Brigette aka Wine Snob

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Nice, California, USA

Reviewed: Jan. 8, 2010

Okay why didn't someone suggest making more than one loaf? LOL This went fast!! I read the other suggestions by using the bread maker through the 2nd rise. After the 2nd rise I rolled out the dough into a rectangle sprinkled the cheese and pepperoni ( I only needed 8oz could not imagine 16), then rolled the dough up pinching the ends under. The dough was then placed in a lighty greased 9x5 loaf pan to rise again (45 min). This bread was baked for 15 minutes at 350, I then took the bread out and topped it with a little cheese and pepperoni for decoration. Placed the bread back in the oven for approximately 7 minutes. Can't wait to make again.

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Reviewer:

inounvme

Cooking Level: Expert

Living In: Lansdowne, Pennsylvania, USA

Reviewed: Sep. 21, 2009

This was a huge hit at our house! I followed Shezzza's lead and made my bread by hand, rolling the pepperoni up in the dough. I proofed the yeast with the milk, then added to the flour, salt, sugar, parmesan, and mozzarella cheese (subbed for the cheddar). I kneaded the dough and drizzled the 1 1/2 tbsp of butter to coat. I let rise for one hour, punched the dough down and then let it rise for another hour. After the second rise, I turned the dough out on a floured surface and rolled out. I melted another tbsp of butter and smeared it on my dough, then generously sprinkled the dough with garlic powder and oregano. I coated the dough with pepperoni, and then rolled shut and placed in a bread pan. I smothered the roll with more cheese and topped with even more pepperoni. Baked at 350 for 35 minutes, removed from oven and let cool for 10 minutes before removing from pan. My husband and I both loved this pizza bread! The dough was very easy to work with and stayed light and fluffy after baking. Paired with some sauce for dipping, this recipe is definitely a keeper!

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Reviewer:

mrs.embee

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

Reviewed: Jul. 19, 2009

Well... let me start out by saying that my bread turned into a disaster. Part of it might have been operator error, but my bread didn't rise very well, and it was lumpy at best. It did, however, have a decent taste, and I think I might retry the recipe at a later date. Update: I was going through my breadmaker instruction manual- apparently all of the liquids (milk, for instance)are supposed to be at room temperature before adding them to the machine. So, I am sure that the majority of the lumpiness was due to my own error. Lesson learned. I'll try the recipe again soon and hopefully it will turn out better!

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