Reviewed: Aug. 12, 2009

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

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Catie

Cooking Level: Expert

Home Town: Austin, Texas, USA

Reviewed: Aug. 11, 2009

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

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Reviewed: Aug. 11, 2009

Exactly what I was looking for, great recipe!!

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Jenguin

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

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

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

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

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

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

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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