My husband and I really love the taste and texture of this super easy bread! Like other users, I use this recipe to make 2 loaves instead of 3 so that it's "sandwich-sized." I bake it at the same temperature and time as in the recipe. Since we only eat a loaf per week, I freeze half of the dough (wrapped in plastic wrap and then a ziploc bag) before the final rising time. The next week I just set it in the bread pan, let it rise, and then bake it. Yum!

Reviewed On: Nov. 15, 2009

My husband and I both enjoyed this recipe. I tweaked the amounts of veggies a bit to satisfy our tastes (more of carrots and potatoes, less celery.) I also didn't use fresh basil because it costs too much. To make up for the flavor, I added dried basil, more oregano, and some Italian seasoning. I also added some dried red pepper for a little extra spice. I added all of the spices while simmering instead of after so that the tastes could combine. I'm also considering adding the Italian sausage earlier next time so that the flavor mingles. I'm sure I'll make this again!

Reviewed On: Sep. 13, 2009

This was really good. Our biscuits didn't cook quite as much as we wanted, but that was our only "complaint." Next time we might bake them in the oven for awhile first and then put them in. It was still really good though!

Reviewed On: Dec. 18, 2008