I have made this bread many times and always enjoy it. I like to call it EZPZ because it's so easy and fast. I enjoy the consistency and the crust of this one-loaf recipe. The bread has a nice texture, is moist and is great with jam, toasted with butter, or served with a stew. Since it is a slow rising loaf, I let the dough rise at least one hour or until the rise is about 1/2" from the top of the pan and I bake it in a greased 9" stoneware loaf pan at 375* for 30 minutes. When it comes out of the oven, I brush the top with butter while it's still hot. I have never been disappointed with this recipe.

Reviewed On: Dec. 2, 2011

OMG This was wonderful! I pretty much followed the directions exactly except: I added a small bunch of chopped basil rather than dried I added three small cans of Hunt Tomato Sauce I added one can of chopped clams w/broth I added more clams, mussels and shrimp I did not add fish or crab I first added the clams and mussels and let them cook until opened. Then I added the scallops and shrimp at the last minute. The reason I added three small cans of tomato sauce is because my brother, Chris, wanted it served over linguini. It was his birthday and I was excited about preparing this for him. Don't add salt. I added a pinch and it really didn't need it. This was a wonderfully easy and tasty dish to prepare. I will definitely make it again and again. Thank you for sharing it with us. MC

Reviewed On: Feb. 6, 2009

I loved this recipe and only made a few minor changes. 1. I sauteed 2 tablespoons of finely chopped onion in 2 tablespoons of butter until tender and then added the other ingredients. 2. I also added 2 tablespoons of orange juice. I don't like smoky flavored BBQ sauce which is what most store brands are so I decided to try this sweet and tangy homemade version. It's not quite one cup of sauce so I changed the ingredients to two cups. Great!

Reviewed On: May 12, 2008