Reviewed: Oct. 22, 2009

OMG!!!! Ok I'm an Italian Brooklyn New York girl and I just have to say... that this Italian bread is better than what I get in Brooklyn (so sorry Brooklyn NY.. But I have met your match) I will never buy Italian bread again from a Bakery ...THANK YOU COOKIE for sharing!

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ja 9

Cooking Level: Expert

Home Town: Whitestone, New York, USA

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Reviewed: Oct. 9, 2009

Awesome! Followed exactly. Great taste and excellent texture. I have never, ever smelled anything so wonderful!

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DONNA2B

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Reviewed: Sep. 18, 2009

This bread was good and moist,although mine didn't rise. The taste was excellent, used a clove of fresh garlic (what I had on hand)-so I used 1 1/2 t salt and added a 1/2 t Italian seasoning.I will also say I used my bread machine to make the dough.

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: May 2, 2009

I've tried to make this recipe 3 times now. I think I'm doing something wrong.....it never rises....All of my other yeast breads rise, but not this one. I can't figure out why

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lulabear222

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Reviewed: Apr. 5, 2009

Very good! I used fresh shredded Parmesan cheese. I did omit the garlic, as hubby is not a fan of bread for sandwhiches that has garlic in it. I also used this recipe with the French Dip recipe on here - fantastic!

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andreavyse

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Westland, Michigan, USA

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Reviewed: Mar. 23, 2009

This recipe was very easy to follow! I did think that the garlic flavor was a little strong; but my family absolutely loved the bread, and not one piece was left after dinner!

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nflwidow18

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Reviewed: Jan. 6, 2009

I had my doubts about this bread since it is made in so little time (I love making sourdough bread that takes days for the flavor to develop!) but was very pleased with this recipe! It has lots of flavor for it's short time rising! I made it to go with our Christmas Eve Bouillabaisse and it was a hit! I sliced open the cooled loaves, smeared with garlic butter and shoved them under the broiler. We used them to sop up the soup and it was EXCELLENT! Thanks for the great recipe, Cookie... it will be my go-to when I need same day bread!

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sourdough girl

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Marysville, Washington, USA

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Reviewed: Jan. 4, 2009

I'm so sorry to say that this recipe is not foolproof. I consider myself an average cook, but I am a novice at making bread loaves, so I'm still giving it 3 stars in acknowledgment that some of the fault may be mine. I followed the instructions to the letter. The dough worked VERY nicely--not at all sticky like some. It rose nicely and shaped easily. I cooked the lower end of the cook time, but the loaves came out very dark (scorched) on top. Perhaps I missed something when brushing with water, but that area was what looked so strange. I cut into one of the loaves to see how it turned out. The inside was soft, but just okay so far as the taste went. I could taste the cheese, but I think some Italian seasonings or perhaps garlic butter would make a world of difference in pepping it up. I'll try the recipe again and report back if any adjustments on my part make it turn out better. Again, more experienced cooks may have great luck with this, but I'm glad I didn't bank on it turning out right the first time.

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CARANICOLE154

Cooking Level: Intermediate

Home Town: Jeffersonville, Indiana, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jan. 3, 2009

WOW. This bread was amazingly easy and unbelievable tasty! We used the leftovers to make turkey sandwiches on, and they tasted like a sandwich you'd pay 8 bucks to get at a deli. I'm making it again today!

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pjclark4

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Reviewed: Dec. 21, 2008

This was really good. I made it as directed, except to add italian herbs to the dough. I also brushed the top of the bread with an egg wash, as another someone else suggested, and then sprinkled with additional parmesan cheese. This made a huge difference; it added a really good flavor. Thanks for the great recipe, and I will be making it again!

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KRISTINLYNN145

Cooking Level: Intermediate

Home Town: Marietta, Ohio, USA

Living In: Steubenville, Ohio, USA

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Reviewed: Dec. 2, 2008

I made this today, adding in a tsp. of italian seasoning, used plain salt, and added garlic powder and onion powder. I proofed my yeast in my Kitchen Aid mixer's bowl for ten minutes with the sugar, then added in all the dry ingredients, and kneaded the dough with the bread hook for five minutes. I then formed it into a loaf and plopped it into a greased loaf pan and covered it with a damp towel and let it rise on the hot oven for an hour or so. It looks great! I plan on pairing this loaf with the Meaty Spaghetti Sauce from this site.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Sep. 8, 2008

Really delicious. Moist and warm, add a little butter and it was perfect! I may play with the recipe next time (add more cheese!).

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ERIEEE629

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Reviewed: Sep. 8, 2008

Very good. The only thing I did differently was to use bread flour and Asiago cheese, as that's all that I had on hand, and the flavor of the cheese really comes through.

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MizzKat

Cooking Level: Expert

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Aug. 28, 2008

Great. My second time making yeast bread. I mixed this in my KitchenAid. Used fresh garlic, 1/2 grated and 1/2 shredded parmesan, and added Italian herb blend. I didn't have any cornmeal, but baked it on parchment and it turned out fine. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Aug. 27, 2008

this bread was wonderful. everyone in my family really enjoyed it. my husband says it tastes like store-bought bread. i have tried to make other types of bread in the past and failed miserably. this one is so easy it's hard to screw it up. you can't really taste the garlic or the cheese, but i'm sure they do something for it. i will be using this recipe often. perhaps next time i will put some parmesan on top. thanks for the keeper recipe.

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megan

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2008

Used this dough to make pepperoni bread. Sooooo good. Will definitely make it again. It would make delicious garlic cheese bread too, or just on it's own.

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Soifua

Cooking Level: Expert

Home Town: Kahuku, Hawaii, USA

Living In: Santa Clarita, California, USA

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Reviewed: Apr. 29, 2008

Great bread! Fast and easy, and delicious! If you don't have a ready warm place to let the bread rise, a rice cooker worked wonders for me, and grated parmesan cheese over the top is great too! WONDERFUL recipe! Definitely a new staple

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Chip

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Reviewed: Feb. 5, 2008

This was amazing! I did use real garlic and parmesan since that was all I had. The texture is lovely and perfect, and the flavour is divine. Will certainly make again and we also want to try it as breadsticks.

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CUTIEAKC

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Winchester, Ontario, Canada

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Reviewed: Jan. 31, 2008

This was great! I had my patients make this at a LTC facility. They had such fun and it reminded them of their younger days. The aroma filled the facility and everyone said it was the best they have tasted in a very long time. Thank-you for making a bunch of seniors happy.

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emp

Cooking Level: Expert

Home Town: Avon Lake, Ohio, USA

Living In: Johnstown, Pennsylvania, USA

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Reviewed: Dec. 14, 2007

This is great. I used one cup of whole wheat flour. I also used 1/2 tsp of garlic powder 1/2 tsp of garlic salt and added 1 tsp of Italian seasoning. When the loaves came out of the oven, I brushed them with olive oil and sprinkled them with some parm. I also used parm inside the bread. I made this for my husband's birthday meal along with Chicken Parmigana, whole wheat angel hair, green beans, and Jamie's Cranberry Spinach Salad.

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