Reviewed: Mar. 20, 2012

Delicious! I love this bread so much. I made a few loaves for a recent school fundraiser, and my husband was put out that I didn't make enough for the family, too. The next night, I made more to appease the masses. I'm making some tonight for another fundraiser, and making sure to make enough for the family, too, this time.

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Reviewer:

zoomcity

Reviewed: Mar. 7, 2012

This is very tastey. Love it. However, it was not done for me in 20 minutes. I am going on 30 minutes and it's still not cooked all the way through.

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Reviewer:

C Lynn

Reviewed: Feb. 5, 2012

Made this dough using the exact recipe, opted to form into 15 rolls instead of one loaf, & did NOT use the optional egg wash. Nice flavor, but they would not brown (even though I sprayed with H2O 3X while baking). Texture was not as good as other similar recipes on this site (see Jo's Rosemary Bread, which has a much more authentic "Ciabatta-Tuscan" texture). With egg-wash it probably would have browned nicely, but you shouldn't HAVE to do this to make it visually appealing enough to eat. Served these with delicious Pasta Fagioli & a nice tossed salad, but no one touched them... I think it was because they did not brown. If you want moister bread (maybe for sandwiches) this is your recipe, but the egg wash should NOT be listed as optional if you want your bread to brown normally & look good.

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ReeRee's Kitchen

Cooking Level: Intermediate

Reviewed: Jan. 18, 2012

I looked like a pro baker when I brought this to a church meeting. definitly make the small loaves rather than one big one as I first tried. It looks great and tastes better!

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Reviewer:

waltersfamily

Reviewed: Jan. 11, 2012

Superb! Soft like a pillow and so delicious. Yum. I highly recommend this recipe.

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cowpens

Reviewed: Nov. 29, 2011

Best bread you will ever hope to eat!

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Suzanne's Favorite Recipes

Reviewed: Oct. 20, 2011

Awesome! I followed the recipe pretty much as written but used the entire 2 T of rosemary in the bread (I also used fresh rosemary - wasn't specified but that was what I had). After using egg wash on top, I sprinkled with sea salt. Yum!

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Reviewer:

JustJenR

Reviewed: Oct. 14, 2011

I had great success mixing this in my food processor (with the dough blade). Sprinkled the loaves with kosher salt after the egg wash. I pulled one of the loaves out half baked and popped it in the freezer. I finished baking it off a few days later.

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Reviewer:

kapaleen

Cooking Level: Intermediate

Home Town: Delanco, New Jersey, USA

Reviewed: Sep. 16, 2011

This was gone in less than 20 minutes! I made it pretty much the same as directed, using fresh rosemary from my garden, and also adding in some sage, basil, and chives from the garden as well. (The more herbs the better, right?) I also shredded a little parmigiana cheese on top. Served it with peppered olive oil and rounds of fresh mozzerella. My suggestion? Make twice to three times as much for this recipe - now that it's gone I wish I had the time to start a new batch all over again! I would have liked at least one more loaf to save for breakfast tomorrow.

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