I wish I could give this 4.5 stars, because that's what I'd really like to rate it. It's excellent, and very hard to stop eating... with a few changes. My breadmaker came with a similar recipe for a pepperoni & cheese bread, so I wound up taking a few ideas from that recipe, as well as from other reviews.
On the advice of my other recipe, I added about 1/2 tsp of dried oregano flakes, and used 1 tsp of yeast instead of the 2.5 tsp this recipe calls for, which wound up being plenty--but keep in mind that I let the breadmaker do the actual baking instead of removing the dough to rise and then baking it in an oven. More yeast may have been needed if I'd wound up going the route this recipe suggests.
I took a reviewer's idea of adding pizza sauce (about a TBSP) in place of some of the water, as well as the idea of using 1.25 cups of water and 3.25 cups of flour. Since I was completely out of onion in dry or fresh form, I chopped up a small clove of shallot, and since I like cheese, I added about 1/8 cup each of provolone and of a shredded "Fiesta" mix of cheeses such as colby, cheddar, quesadilla y asadero cheeses. Since I love garlic, I added about 1 tsp of garlic paste, and since I hate mushrooms I left those out.
The end result was very tasty, although a bit light on pepperoni. It was also a bit too moist, no doubt from all the fat in the ingredients, so I think that next time I make this recipe I'll add more pepperoni, and leave out the butter entirely.
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I wish I could give this 4.5 stars, because that's what I'd really like to rate it. It's...