So very good and so very easy. We love it and I will make it often. I initially made it for muffalettas and they were perfect. I can think of a lot of other things that this recipe will be perfect for. We've already eaten it as a dip for crackers and straight out of the bowl!

Reviewed On: Jun. 15, 2008

My mother in law gave me this recipe several years ago and it is awesome. They are crispy on the outside and light and fluffy on the inside. I've found that the recipe is best when doubled. You really need to use a generous scoop of batter in order for them to fluff up and the original scale just doesn't make enough batter to do so. Of course, these are best served hot off the iron but any leftovers freeze pretty well. Just pop them in the toaster until heated through.

Reviewed On: Jul. 11, 2006

My whole family LOVED this bread. I did not use sesame seeds but I did brush on a VERY thin layer of egg wash. As it turns out, even that wasn't necessary. Also, I used olive instead of vegetable oil. Like others, I spritzed the bread every 5 minutes or so (only had to bake it for 25 minutes) and the crust came out perfectly crisp while the inside was soft and not too dense at all. We had half a loaf eaten before I ever got dinner on the table. I can't wait to make this again as we didn't have any leftovers tonight and I'm anxious to use the finished product to make French toast and garlic bread. Awesome!

Reviewed On: Jun. 18, 2006