Reviewed: Oct. 27, 2009

Good, not great. Didn't use the mushrooms.

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DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

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Reviewed: Jan. 19, 2009

Very good bread!!! I exchanged low fat milk for the water and powdered milk,also used fresh garlic instead of garlic powder. I used my KitchenAid mixer proofing the yeast and milk heated to 110 degrees and all the rest of the ingredients mixing them than adding the liguid. After rising for 1 hour pounding it down placing it in a bread pan letting it rise another 1/2 hour than placing it in 375 degree oven for 35 minutes.

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Bob D

Cooking Level: Professional

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Reviewed: Sep. 23, 2008

I added less yeast...I have fast rising refrigerated type and it does't require as much.I also added 2 fresh garlic cloves,fresh basil, thyme, oregano and chives from the garden.I had to add about 3/4 cup more flour as it was sticking to the bottom and sides.

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WENDY

Cooking Level: Professional

Living In: Rochester, New York, USA

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Reviewed: Mar. 31, 2007

Fantastic! I changed this a little but it's fundamentally the same. I only added pepperoni and mozzarella (no mushrooms, etc.). Don't use a bread machine so I made it by hand, then formed it into rolls. Before baking I sprinkled garlic salt on top. They were so delicious our Bible study group gobbled them all up.

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Pillowtrot

Cooking Level: Expert

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Reviewed: Mar. 4, 2006

I tried this today with just a few modifications. I thought it called for a bit too much water for 3 cups of flour so I reduced the water to 1 1/4 cups (warm water). I used 1/2 cup cheddar in place of the mozzarella and about 1/4 cup parmesan. Omitted the mushrooms and added about 1/2 tsp. Italian seasoning. I baked it in my breadmaker and it turned out perfect. Some reviewers felt it was missing something and I also thought it was somewhat bland on it's own. It is best sliced, topped with a little pizza sauce and cheese and broiled.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Feb. 26, 2006

My husband made this and took other reviewers suggestions. He used cheddar, did not add mushrooms, and used fresh onions. It turned out really yummy! Thank you!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jan. 7, 2006

My family loved this bread. I added 1tsp italian seasonings to it, and used fresh onion instead of dried. We served it toasted with mozzarella cheese...and as mini pizzas with pizza sauce and mozz. cheese. My kids love it and have already asked to have it again.

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FamilyFarm

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Reviewed: May 7, 2004

I scaled this for 1 lb loaf for my machine and used Genoa salami, left out the mushrooms, added a bit more mozzarella. The loaf deflated a little as it cooled but the taste was very good. Had some lightly toasted with some extra mozzarella melted on top, yum. Next time I think I'll add some Italian herbs and maybe try using some pizza sauce for part of the water. It just needs some little something to give it that extra zing.

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TTN

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Reviewed: Jul. 30, 2003

This bread was very light, rose high, and had lots of flavour. I substituted cheddar for the mozzarella and didn't put in the mushrooms. I used the dough setting and then put the dough into two small loaf pans and let them rise for one hour before baking in the oven for 35 minutes.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 5, 2003

Great bread, Jill! I sub'd Asiago for the Mozzarella and garlic flavored olive oil for the butter. Yum! The recipe produced a high rise and a wonderful texture. Tastes good toasted, too!

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MAGGIE MCGUIRE

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Reviewed: Nov. 28, 2002

Pretty good but I think it is missing one thing, not sure what though. Will continue to experiment with this one.

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Angela

Cooking Level: Intermediate

Home Town: Louisville, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 19, 2001

I found this recipe delicious!. Although when made per recipie in my bread machine, it sunk on top!. will continue to experiment!

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FLOYDS

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Reviewed: Aug. 1, 2001

very yummy - disappeared very quickly from bread box!

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jem

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Reviewed: Sep. 3, 2000

This is truly a great bread recipe. I've only had my bread machine 2 weeks, and had no problem with this recipe. It camoe out fine. Also, I didn't think the ingredient preparation took too long, nor made a great mess in the kitchen.

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VINCENZA

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Reviewed: Aug. 27, 2000

I made this bread today in my breadmaker and baked it in the oven. The only problem I had is that there didn't seem to be enough flour as the dough was sticky and I ended up adding about 1/2 cup more, but it still turned out excellent!

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MS.CHEF

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Reviewed: May 26, 2000

Everyone loves this bread. It seems to work best if started in the bread machine and cooked in the oven. It takes extra time and work to make it, but, it is well worth it! I use turkey pepperoni to lower the fat content, it still tastes the same.

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NRALLIE

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Reviewed: Apr. 30, 2000

This wonderful 'bread' is a full meal in our house. It is also wonderful with soup or salad's. I realy loved it but it takes a long time to prepare the stuff that goes in it. Makes a big mess in the kitchen to :) Was a great bread and i will make it again.

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HCTIB

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Pepperoni Pizza Bread

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