Reviewed: Jul. 31, 2006

This is a fantastic recipe! I will definitely have fun playing with the fillings. I want to try it with precooked meatballs and a little red sauce; or salami, provolone and muffuletta olive salad! The possiblities are endless. I followed other reviewers' advice and added Italian seasoning to the dough (and a little garlic powder)then brushed the top with butter and a little parmesan cheese. Mmmmm!! It smelled so good baking, and was beautiful! It was the perfect thing for a picnic but I had to cut it in half to fit it in my basket!lol Thanks Holly for a great recipe. I'll be making this again and again!

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3 users found this review helpful

Reviewer:

ka me ka thee

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Reviewed: Jul. 14, 2006

GREAT recipe! I put one tbs. italian seasoning in the dough and used just ham and mozzarella for the filling. I also added fresh ground pepper to the filling. For the top, I brushed with melted butter and sprinkled a combo of parmasean cheese, italian seasoning and kosher salt. It made the house smell wonderful, and the herbs made the bread so rich! The braid and toppings made this look like true artisan bread! I've also made this with chopped kalamata olives and parmasean cheese added to the dough. REALLY good recipe! Thanks!

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5 users found this review helpful

Reviewer:

CREAMERJA

Reviewed: Jul. 13, 2006

Being an accomplished baker, I appreciate the ease in making this bread. It has a defined rib and I appreciate you sharing it. I used Bread Flour and 2 teaspoons of baking powder to give the bread a proper swell. I also chose to stuff it with Colby, Jalapeno slices, and honey ham. Just before moving it into the brick oven, I placed grated cheddar on top of each side of the braid and melted 1 tablespoon of butter; brushing it onto the rib and braid. What resulted was a beautiful carmalization of the dough. Will use again.

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4 users found this review helpful

Reviewer:

TasteKing

Cooking Level: Expert

Home Town: Mccomb, Mississippi, USA

Living In: Summit, Mississippi, USA

Reviewed: Jul. 3, 2006

took this dish to two different parties and was a hit

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2 users found this review helpful

Reviewer:

Deborah

Cooking Level: Expert

Home Town: Altoona, Pennsylvania, USA

Living In: Hollidaysburg, Pennsylvania, USA

Reviewed: May 29, 2006

This was a hit at our picnic today. Next time I will try to roll the dough thinner and use more filling. I used ham, mozzarella, chopped sun-dried tomatoes and roasted garlic. Yum!

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3 users found this review helpful

Reviewer:

Pat

Reviewed: May 14, 2006

I really loved this bread fortunately so did my family or I might have eaten the whole loaf. Didn't use pimentos or olives I used sun dried tomatoes instead. Will be making this often. Thanks.

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2 users found this review helpful

Reviewer:

KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

Reviewed: Mar. 2, 2006

very good, and easy to carry! My husband and I often meet for lunch in a park near his office. This stays warm on the way over and is delicious with a tossed salad.

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4 users found this review helpful

Reviewer:

suzyq

Living In: Orlando, Florida, USA

Reviewed: Dec. 3, 2005

The loaf shaping is easy: mound the filling in the middle third of the dough, then make cuts from the filling to the edges of the doug, making 3/4 inch wide strips. Alternating sides, fold the strips at an angle across the filling. The top of the loaf will look like a braid.

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25 users found this review helpful

Reviewer:

CJP9W

Reviewed: Aug. 2, 2005

We don't like pimentos or olives, and I used cheddar cheese (cause that's what I had). The whole family loved it. Some dipped the slices in mustard, but no one thought it was bland...would love to try with lots of different filling options! Very quick and easy ... I kneaded the bread with my mixer attachment.

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4 users found this review helpful