That sounds interesting. Did you post the recipe in the breads section? We would love to take a look at it and maybe try to make it ourselves.
I thought this
was the bread forum!
Here’s my recipe. I adapted it from a recipe on
Genius Kitchen - Have Your Food And Watch It, Too
The link to the original recipe:
Pepperoni Pizza Bread For The Bread Machine Recipe - Genius Kitchen
And here’s how I made it:
1 cup + 2 tablespoons whole milk heated to between 80° and 90° F
2 tablespoons good olive oil
1 1/2 teaspoons garlic salt
I added these ingredients to the bread pan first, then I whisked the dry ingredients together:
3 1/4 cups bread flour
2 tablespoons sugar
1 1/2 teaspoons dried oregano
1 tablespoon dried onion
After adding the dry ingredients to the bread pan, make a little well and add:
1 1/2 teaspoons active dry yeast
Set the machine to “sweet,” “soft,” or “basic.” (I used the sweet setting, for what reason I don’t know). Add the cheese and pepperoni at the “add ingredients” beep.
(I found that the machine needed a little hands-on help to get the pepperoni mixed into the dough; it’s such a hard, dry meat you may want to add it at the beginning of the cycle.) Remove the loaf from the the bread pan and let cool on a cooling rack, on its side (I know that sounds weird, but it helps to keep the loaf from collapsing).
Do you think that adding tomato paste to the wet ingredients, say 1 tablespoon, would change the ratios any? I think it would give the bread a unique, attractive color, and the tomato taste that’s missing. I thought about sun dried tomatoes, but was wary of adding more dry ingredients that would sap out the liquid.
