This bread was sooo easy to make, I kid you not. I am a novice breadmaker. I made this just as the recipe calls for and it was a hit at Thanksgiving dinner. I prepared the dough earlier in the day, let it go through the two rising stages while I did other things. Once the turkey was done & resting before carving, I threw it in for 25-30 minutes and was able to serve it hot! It really doesn't even need butter, either. My italian aunt said, "your grandmother would be so proud!" (I was too!) Enjoy ;) p.s. I do have a tip; The two loaves were on different baking sheets, one dark "non-stick" and the other was on one of the air insulated type sheets. The one on the dark sheet seemed to cook hotter, therefore was on the side of burning on the bottom. I set my timer for 25 minutes to allow time to check, and actually pulled them out at that time. Ovens vary too, so keep an eye out.

I added some anise and lemon extracts and subbed some of the AP flour for whole wheat. Very good!