Reviewed: Dec. 9, 2011

This recipe was very easy AND affordable. I made some roasted veggie sandwiches with it. My only complaint (thus 4 stars rather than 5) is that the recipe doesn't state how thin it should be rolled or what size baking sheet to put on. I actually think I made mine too thick. I did add some tomatoes and italian spices to the top before baking. However, the recipe itself was perfect for me as it stood; only lacking additional instruction for the inexperienced.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

NightmareCook

Cooking Level: Beginning

Home Town: Brighton, Michigan, USA

Reviewed: Nov. 30, 2011

Amazing! A good, simple recipe that could easily be adapted. the dough came out very light after rising, and made a fantastic basic bread. I added garlic powder and black pepper to the top before baking. I love how fast it was, and plan to use this for pizza dough, and would love to try on it the grill next summer! UPDATE: Just did this on the BBQ, burners on medium, bottom of crust oiled for about 5 mins, then off to the side on indirect heat when I added the toppings (caramelized onion with red wine and balsamic, roasted garlic, cherry tomato halves, and zucchini matchsticks). Worked out amazing! really light and fluffy, with a crunchy bottom.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Kaitlyn

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Nov. 8, 2011

Tastes very homemade, just a little bland. Needs salt.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MWoodruff

Reviewed: Nov. 1, 2011

I just tried this recipe, and I added a lot of things so that is why I am only giving it 4 stars. Its a great start but had room for improvement. After reading the other reviews I added in 1 tsp salt, 1 tsp dried parsley, 1/2 tsp garlic powder, 1/2 tsp rosemary and about a tsp or 2 of olive oil to the dough. While it was rising I poured about 1/4 cup of olive oil into a small saucepan and turned it on to low, I added one crushed clove of garlic, and 1/2 tsp dried rosemary. After 30 mins I did not knead the dough on a floured surface, I just kneaded it in the oiled bowl for a minute. After putting it onto my baking sheet I poked holes into the top and brushed on the olive oil that I infused with garlic and rosemary and sprinkled a decent amount of course kosher salt all over. 17 minutes was the perfect baking time for mine. I guess I did not spread it out enough on the pan because it came out a little thick, but I cut it into strips and it makes the perfect breadstick. We are having it with a grilled chicken salad for dinner, but I tasted it and its delicious :) Thanks for the recipe!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

AshMiller1017

Cooking Level: Intermediate

Reviewed: Aug. 27, 2011

Super easy and yummy! would of been five stars if the time in the oven was more acurate-after ten mins on high heatit wasn;t even nearly done (I've hardly had trouble with timing before) but it tasted soooo good! couldn't stop eating from it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sunnyforce

Cooking Level: Intermediate

Reviewed: Aug. 26, 2011

Brilliantly easy! I added sea salt and rosemary. Delicious!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jeepincowgirl

Reviewed: Aug. 22, 2011

Fabulous recipe! I added a little rosemary and garlic powder to the dough and topped it with a little rosemary and parmesan cheese!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

susan2

Reviewed: Aug. 15, 2011

My husband is the bread maker in my family and he made this very well. Sprinkling the top with salt and rosemary makes it salty enough for us. We also served it with good quality olive oil and balsamic vinegar as a dipping sauce.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ANDRONICKY

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

Reviewed: Aug. 10, 2011

I really liked this recipe because it is a bread that you dont have to plan way in advance and work on for hours, plus it tastes very good. It is the best on the first day, but seems to dry out quickly after that. I eyeballed the olive oil, and I know I used more than 2 tbsp. I also added some Italian seasoning on top with the oil and it turned out great.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

mkstevens09

Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Jul. 31, 2011

This recipe serves as an easy base for you to expand upon. I added minced garlic and basil, as well as tomatoes (chopped and dried). Then, I sprinkled asiago cheese during the the last few minutes of baking. Try making a sandwich with turkey, bacon and aioli...it's very good.

Was this review helpful? [ YES ]
1 user found this review helpful