Pepperoni Bread Flopped
I need some help on modifying or improving this recipe so I can include pepperoni in it.
I used the King Arthur Flour Soft Pretzel recipe because everyone in my family loves the texture and flavor of the bread. It didn't seem like it would be a problem to use that recipe and just shape it into rolls, boules, batards, whatever was needed. Well when I added pepperoni into the mix and baked it at the temperature and for the time given, and after letting it cool for 30 minutes, the bread was no where near done. The center was still very doughy and it was only around where the pepperoni was folded in. Does anyone know why? I know there are other recipes out there...but if I could find a way to use this one...that would be great!
3 cups (12 3/4 ounces) King Arthur Mellow Pastry Blend or King Arthur Unbleached All-Purpose Flour
2 tablespoons non-diastatic malt powder or 1 tablespoon sugar
1 tablespoon King Arthur Easy-Roll Dough Improver (optional, but helpful)
1 tablespoon butter or vegetable oil
1 teaspoon salt
2 teaspoons instant yeast
1 cup (8 ounces) water
Bake @ 400F for 12-15 minutes.