This is my first success with white bread. It is, as others have said, slightly more dense than I thought it would be, but is still very good. I halved the recipe and brushed the top of the loaf with melted margerine before baking, which created a nice crust. Will make again.

Reviewed On: Oct. 25, 2009

HOW TO STORE: put the dried tomatoes in jars and then fill up with olive oil just to cover. This is where you can get creative and use infused oil or put some garlic cloves, basil, capers, rosemary etc in with them if you wish. I've seen other recipes that say to store them for a couple weeks before using. Hope this helps.

Reviewed On: Aug. 9, 2008

Very good, I used this as a side dish and wished afterwards that I had made more. I left out the lemon peel because my husband doesn't like it and used lemon juice instead. I will be making it again.

Reviewed On: Jun. 7, 2008