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.
Thanks!
Typically, and all things being equal, it takes a lot longer for a boule/batard to bake than a roll.
Being a pretzel recipe, with it's dense dough, it may take much longer for it to bake when shaped in a loaf, than shaped as a pretzel. Also, because of the malt or sugar(baking soda?), the loaves may brown well before the inside is done.
Try lowering the temperature to 375 deg and bake for 35-40 minutes or so. If the loaf is browning too fast, loosely cover with foil. Again, loaf size is the operative here. May take longer.
Also, at KAF, on each recipe page, there is an email link to the bakers there. They are very responsive to any questions there about the recipe. Usually by the next day.
Good luck, and if things work out, post your results here in this thread.