I can't figure it out. My 'accidental bread', initially, tasted rather icky/bland but I figured with herbs it'd work.

Her revision worked for her; the primary difference is she added herbs, some oil, and 'enough soy protein powder to make a dough' and I'd added just 1/4c whey powder.

Last night I tried her revised version, except I quit after 3/4c whey protein powder, even though it wasn't doughy. And I added super-fine-shredded parmesan and finely chopped pepperoni.

I sliced it, put lots of butter on it and toasted it in the broiler.

It was revolting. Honestly I don't think it tasted any better this time than it did the first time I made it.

I am wondering if this is my protein powder... or what.

PJ