A keeper! Really good as written, but we like stuff really spicy so I made the following changes & additions: increase ketchup from 1/3c. to 1/2c., increase chili powder from 1T. to 1/3c., add 2T. fresh minced garlic, add 1T. garlic powder, add 1T. italian seasoning, and add 1t. ground red pepper. There was plenty to go around and more for freezing. Freezing didn't hurt the flavor profile or texture.

Reviewed On: Oct. 13, 2008

Scrumptious! Great color and texture. Paired with the Toasted Garlic Bread recipe from this site, it made an amazing garlic bread. I also had to use two more cups of flour than called for (9cups total) but I've been making bread a long time and typically just add flour until it looks "right" anyway. Someone mentioned that they prefer two larger loaves and I thought that I would try that. Each loaf was pretty big measuring 3.5"Hx10"Lx8"W. I will definitely divide into three loaves on my next try.

Reviewed On: Oct. 13, 2008

This recipe is quite good but, as someone crazy about garlic, I found the garlic flavor to be slightly lacking when prepared as directed. I doubled the garlic and omitted the mozzerella cheese. Other than that, its quite easy to prepare and very tasty. I made it using Mama D's Italian bread, also from this site - the combination was delicious!

Reviewed On: Oct. 13, 2008