Reviewed: Nov. 8, 2009

Tried this after having rosemary bread at one of my favorite Italian restaurants. It tasted just like their's. Dipped it into a little olive oil with fresh cracked pepper and a little salt. AWESOME!

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SNTMAC

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Reviewed: Oct. 9, 2009

I consider myself an intermediate cook, but ameatur baker....and this bread turned out FANTASTIC!.....i followed the kneading instructions as stated...but not having keaded bread before...i first watched a video on you tube, finally...i turned my electric oven on to 150 to let it heat up while i was making the bread and then turned it off while kneading...so the bread would have a warm place to rise....i had to intermittently turn it on for about 30-45 seconds during the second rise...

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luv2cuk

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Reviewed: Sep. 25, 2009

This is DELICIOUS. I added some garlic powder cause it's delicious and goes with everything. The outside is SUPPOSED to be hard and crusty. If you don't like that, then don't brush egg on yours. The egg was helps to harden and beautify the bread. If your bread isn't rising well it's to do with your yeast or your method, not the recipe itself. This is a very nice recipe for a beginning yeast bread baker because it specifies an amount of time to knead--10 to 12 minutes--instead of a texture to stop at (smooth and elastic is usually what's written). It's a very tasty bread! I think I'm going to start using this for my pizza crust...

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Aug. 26, 2009

It do not come out good at all. The outter shell of the bread was dry and hard. Not to mention that the bread did not rise good.

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Lani76

Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Aug. 17, 2009

This bread is fabulous! I used crushed rosemary and spread cornmeal on the bottom of the baking sheet. I didn't use any additional rosemary on top - it all went in the bread. I served it warm with an herbed olive oil for dipping.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Aug. 12, 2009

delicious bread! fills the whole house with an amazing aroma and always disappears fast!

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Catie

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Reviewed: Aug. 11, 2009

Really good bread. Definitely worth having fresh rosemary though. It makes the kitchen smell wonderful!

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Lo

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Reviewed: Aug. 11, 2009

Exactly what I was looking for, great recipe!!

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Jenguin

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Reviewed: Jun. 20, 2009

This recipe makes delicious, pillowy bread. I used one and a half tablespoons of dried rosemary and olive oil in place of butter. I also only allowed one rise before shaping the dough into one boule. I will definitely make this again. Without rosemary, this dough makes very soft dinner buns.

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kitchenfire

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Reviewed: May 26, 2009

Awesome bread! I started making this to cut down on my grocery bill - and because my sister seems to have aquired a mild wheat allergy. I had to make a few adjustments because things weren't turning out quite the way they were supposed to. Proofed the yeast in half the sugar, then added the second half once the yeast had done its stuff. I've also found that six cups of flour is too much - I add in 5, then knead in the last cup - and it usually doesn't take a full cup. As a variation I've been experimenting with wheat flower. It's especially yummy thus far. :)

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spartydragon

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: May 16, 2009

Oh my goodness!!! better double the recipe. first time i ever tried to make bread. i got lucky and kneaded it just right. this is the best bread ive ever eaten. didnt use the oil though. used jiffy cornbread mix in place of corn meal on bottom of pan, and it gave it a sweet flavor. man oh man. it was good. should have told the neighbor it came out like a brick and we would have had 2 loaves all to ourselves. we have already eaten it within 30 minutes. best bread ever and very easy. i will make more tomorrow and double it. kat

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kat

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Reviewed: May 13, 2009

WOW!!! Who knew making bread was this simple!! I just finished making mine and had to rate it right away. It was so good! I added all the rosemary into the bread giving it a chop. Then I added full sprigs to the top. I would recommend placing the loaves on seperate baking sheets while on the second rise. I covered mine with a large bowl, allowing it plenty of room to rise. Even my 2 y/o is munching away!

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LOVE4KYLA

Cooking Level: Expert

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Reviewed: May 2, 2009

If I could give this 10 stars I would. We LOVE this local italian restaurant and they serve a bread like this.. so I wanted to try to make it. I have never had much luck at making bread.. but let me tell you this was FANTASTIC!!!! Made exactly like directions except added all the rosemary in the dough- and added kosher salt to the top!! AWESOME!! My husband said it was better than the restaurant and my 13 year old son ate 1/2 a loaf.. He would have eaten all of it if i let him lol. He's already asked me to make it again next week. Thanks for a great recipe!!

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Mississippi Girl

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Reviewed: Apr. 27, 2009

This is dangerous if you're a bread lover. My son and I ate both loaves in just 2 days. Great for dipping in olive oil and rice wine vinegar too

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singlemom

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Reviewed: Mar. 25, 2009

This is a great recipe and yields a delicious loaf of "artisan" bread. I used organic whole wheat flour, substituted olive oil in place of the butter, and kneaded in a 1/4 cup of both chopped red onion and chopped sun-dried tomato for extra flavor and texture. We sliced and served with olive oil mixed with salt and pepper for dipping. The bread was the perfect accompaniment to a bowl of homemade vegetable soup (Alton Brown's recipe). Thanks!

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WILLOWSWAY

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Reviewed: Mar. 17, 2009

this was only the second time we have ever made bread, and it turned out SO well. we used two tablespoons of fresh rosemary right in the dough because we just love it that much. thanks for the great recipe :-)

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kmr

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Reviewed: Mar. 4, 2009

Delicious is the word! I think I ate more than half of this bread all by myself. It was fantastic! I mixed all of the rosemary in. I used unsalted butter and saw another review about it not being salty enough w/ unsalted, so I sprinkled a little table salt on top before baking and it was wonderful! I just made one loaf with all of it. This bread made me happy.

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jennheartsmatt

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Reviewed: Feb. 25, 2009

Delicious and a great bread for a first time bread maker. I found the instructions about the third cup of flour a little confusing. You don't need to work in the entire cup if your dough is in good shape - I tried to do it just wouldn't accept any more after 2.5 cups. Anyway, I'm not that crazy about rosemary but this bread is delicious!

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LDIERKES

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

This bread is fool proof, I made the dough in the breadmaker. Only because when I tend to make bread from hand it never works:( Anyhow the flavour was perfect, this bread wasn't heavy and it didn't need butter. I pretty much ate one loaf to myself. PERFECT BREAD YUMMY

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