Reviewed: Oct. 29, 2009

This was the easiest receipe and so yummy! my only suggestiong would be to add some salt to the actual dough to add more flavor. You could even add some herbs as well. I also but garlic oil on the top before i baked it. delicious!

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Tessa

Cooking Level: Intermediate

Living In: Cuyahoga Falls, Ohio, USA

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Reviewed: Sep. 7, 2009

The recipe states "stir in additional water." There was only the warm water, 1/3 cup, listed in the ingredients. I didn't notice this until I was half way through preparing it. So I added a cup of water for my additional water and then the flour and salt. I added a LOT more salt, 2 tsp. I added lemon rind and rosemary to the top after brushing it with olive oil. My kids LOVE taking this bread as a sandwich to school! Thanks for the recipe!

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Rachel

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Reviewed: Aug. 28, 2009

a fun, simple recipe. add fresh rosemary to the dough, let it rise a little longer than stated and dump the dough out into a cookie sheet with edges that has a healthy dose of olive oil in it. This helps makes that bottom crust, crusty. Stretch it out with your fingers, rub that oil from the pan on the top, too and put lots of interesting toppings like sundried tomatoes, mushrooms,herbs whatever and let it rise a little more before baking. We like to eat a slice with soup and if you make a more plain version, you can split it horizontaly to make a sandwich.

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SLEDGE15

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Reviewed: Aug. 8, 2009

So I stated my situation in another review. My daughter and I tried this recipe 2 or 3 weeks ago, and like alot of others, found it rather....lacking. One night however, we were left with a bunch of leftovers and no idea what to do with them. My youngest son mentioned this recipe with a twist. We made this and let it rise the first time, cut it in two, rolled half of it out, put the leftovers on it, rolled the other half out, put it over the first part of the mess, pinched it together and let it rise about 15-20 minutes, baked it and just.... WOWOOWWWOWW! Can't wait to make these "sandwiches" again! Morticia, on a personal note. 10 thumbs up from our family to yours!

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Tinnian

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Reviewed: Jul. 26, 2009

This recipe is simple to make and smells great! I was initially dubious about the adding tablespoons of water until it was just right, but it turned out well. In my case it took about six extra spoonfuls. I cut my dough into 4 wedges just before I baked it instead of rolling it out and deflating it. The turnout was 4 small sandwich rolls which was just what I was hoping for.

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Fred

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Reviewed: May 19, 2009

This was my first time making bread without a machine, so was quite pleased with the result. However, while the consistency of the bread was perfect, it tastes really 'yeast-y'. I'll have to try it out again to see where I went wrong. Other than that, it's a really simple recipe to follow.

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jo-anne

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Reviewed: May 13, 2009

This is really delicious and so quick and esay to make. I used organinc spelt flour and mixed in basil, oregano, and garlic powder. My husband couldn't stop eating it and begged me to make it again. This would also make great pizza crust.Usually when a recipe is described as easy, it means it is something processed out of a box or mix but this is from scratch and easy. We love it.

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mamade45

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Reviewed: Apr. 21, 2009

This was easy to make and delicious. I topped mine with thyme and it was very flavorful. However I do wish this recipe had included the exact amount of water to use, I bake so I was familiar with the consistency of bread but some one who doesn't would have trouble following this recipe.

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JehanP

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Reviewed: Apr. 19, 2009

Excellent Recipe! My husband and son loved it! They have me in the kitchen now making the next batch! Thanks.

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Deb.

Cooking Level: Intermediate

Living In: Waldorf, Maryland, USA

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Reviewed: Apr. 18, 2009

This bread had a good flavor but it was kind of thin and flat. I followed the directions exactly so not sure what happened. I'll have to try it again though to see if anything changes.

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Aunt Ree

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Reviewed: Mar. 17, 2009

I tried this recipe because of high reviews and was very disappointed. I was able to rescue the recipe because I bake a lot of bread, but a novice would have a hard time because this recipe is flawed at it's core. To make a good bread you need to add the flour slowly, in stages, to the liquid, giving it time to incorporate. I also recommend bread flour, but that is not a big deal as you can make delicious bread with regular flour as well. You WILL need to add more water - begin with 2-3 TBS more. I also add 1 TBS olive oil and 1/2 tsp each salt and herbs (optional), then dimple the dough after resting/rising and top with oil and herbs (1/4 tsp italian herbs, basil and 1/8 red pepper flakes for a kick). I brush with oil then tomatoes sliced thin and parmesan. I am all about taking recipes as a start, but even the start of this recipe is flawed so be careful, or better yet find another.

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Mar. 1, 2009

Very easy, yet delicious. Added slightly more salt and had sliced cherry tomatoes and oregano on top. Found that it did rise quite a lot in the oven, so will flatten it more next time.

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RitaMu

Cooking Level: Intermediate

Home Town: Oslo, Oslo, Norway

Living In: New York, New York, USA

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Reviewed: Feb. 7, 2009

I really liked the flavor of this bread. I had to let it bake a little longer though.

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SHAY10

Cooking Level: Intermediate

Home Town: Fostoria, Ohio, USA

Living In: Bowling Green, Ohio, USA

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Reviewed: Feb. 1, 2009

ALERT! First DO NOT use cookie paper. If you put this in the oven your kitchen will be filled with smoke! 475 is too hot for wax paper. I've made this 4 times now and each time it's getting better but the problem, as many have stated, is that it's just too bland. I've added a table spoon of garlic and a tablespoon of salt to Step 2. Also when it's on the pan about to bake I increased the amount of garlic I spread on top. This way when it comes out of the oven it's nice and soft. This recipe is a good base but needs extras.

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Jon

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Reviewed: Jan. 21, 2009

I hate yeasted bread recipes since I have no bread machine and no stand mixer. This was perfect and came out alot thicker than I anticipated. Even being in Maine with the house being a tad chilly this rose nicely (with some help from the warm mist humidifier) and came out beautifully. I added Italian herbs to the dough and sprinkled the top with the same, sea salt and some freshly shredded Parmesean/Asiago/Romano cheese. Perfection.

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Angela Watts

Cooking Level: Expert

Home Town: Sharon, Pennsylvania, USA

Living In: Eliot, Maine, USA

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Reviewed: Jan. 17, 2009

Whipped this up to serve with a bean salad. I took note of the other reviews and added a teaspoon of salt to the dough. I also sprinkled in some dried oregano, basil, parsley and sage while I was kneading. I coated the top with about twice as much olive oil as the recipe calls for, coarse-grained salt, more oregano, basil, parsley and sage, and a sprinkling of Parmesan cheese. It came out absolutely delicious, with compliments all around.

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Childe

Cooking Level: Expert

Living In: St. Catharines, Ontario, Canada

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Reviewed: Jan. 12, 2009

This has become a staple in our house. I use a bit of flavored oil when adding water, sometimes add some herbs. Easy garlic bread: cook with olive oil and add garlic and sea salt over top. Best pizza ever: pre-bake crust until almost done then add any sort of toppings. Even better if cooked on a grill!

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csleh

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2009

This was super easy! I quickly whipped it up when I had unexpected guests arrive to an Italian food night. Followed the recipe exactly when making the dough and turned it into more of a bruschetta bread using fresh chopped tomatoes & basil. More filling that way, and everyone gave it two thumbs up. Will definitely make again.

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BRUNOSBETH

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2009

This recipe did not work for me. The bread turned out dry and hard with no flavor.

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Felicia

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2008

Although I liked this bread, it wasn't really what I was hoping for. I was wanting a hard crusted bread, and even though I baked this on a stone it really wasn't hard crusted. But thanks, as it was good.

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