i did an experiment today with the white bread recipe i usually make. i wanted to make a tomatoey dough with pizza flavors, so i substituted spicy V8 for the milk, olive oil for vegetable oil, and garlic salt for the salt, and added some pizza seasoning to the flour.
- 1 c active sourdough starter
- 6.5 c bread flour
- 1 c spicy V8
- 1.25 c water
- 2 Tbsp olive oil
- 1 Tbsp garlic salt
- 3 Tbsp sugar
- 1 tsp pizza seasoning
- pepperoni and mozzarella cheese (optional)
make the bread in the exact same way as the white bread recipe referenced above. when it comes time to roll up the dough into a loaf, first add pepperoni and cheese, then roll it. i made one with the filling, one without.
during the first rise which should be 10-30 mins, i think i let it sit for about an hour. i probably should have shortened it as something weird happened later. after a proof of about 1.25 hours, which is shorter than usual for this bread, the un-filled loaf got all lumpy and holey. i didn’t notice when this happened, but my guess is that it somehow got over-proofed and started to deflate.
when it came time to bake, the un-filled one took the regular 25-30 mins, but the filled one took much longer to get up to 190-195 degrees. i probably baked it an additional 15-20 minutes – measuring the internal temperature about every 5 mins.
the finished product is more orange colored in the middle with a hint of pizza flavor, but not too much. i think next time i’ll basically add more of the flavorings: pizza seasoning, tomato juice, filling. i was thinking about trying pizza sauce instead of juice, but would probably need to add more water as well.
haven’t tried yet, but i’m guessing this would make a nice grilled cheese with mozzarella and pepperoni…