Reviewed: Nov. 10, 2009

This is best bread recipe I have ever made. The only change I did, was not to put the egg wash on it, therefore it became vegan. I did spritz the loaves 3 times with water in the first 10 minutes of cooking time. I may never buy store bread again. Thanks for sharing.....

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Karen

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Reviewed: Oct. 23, 2009

Definately needs more flour.

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Linda Wlos

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Reviewed: Oct. 17, 2009

Very nice, very easy. for people complaining about stickiness . . .making dough is often dependent on the moisture level in the air, which is why sometimes it's too dry, sometimes too wet . . .you may have to add liquid or flour depending on the weather where you live. it's been raining here for days, but weirdly enough my dough wasn't too wet or sticky. i did, however, oil a bowl and let it rise for the third time in there bc bf wanted to go to Costco in the middle of me making this recipe. so, that may have cut out some of the stickiness people are complaining about, although it wasn't that sticky when I took it out of the bread machine. I almost forgot to bake it on the pizza stone . . I was just going along, doing what I always do and put the bread on the cookie sheet to rise. Since I did that, I just pulled the bread off the cookie sheet with the silpat mat and put it on the stone that way. Worked just fine. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Sep. 22, 2009

Wow.. if I was going just by taste this would of been 5 stars.. but this was a horrible recipe to work with. I followed the recipe exactly and it was so sticky coming out of the bread machine that I needed my husband's help b/c it wouldn't come off my hands or let go of the bowl. I ended up kneaded it by hand and adding more flour to it and that helped but it was still alittle sticky but I didn't want to over flour it so I stopped. I guess by adding the extra flour and kneading it by hand it was all lumpy, I tried kneading it out but it still looked bumpy. I've made bread before so I know what I'm doing.. I just don't understand what went wrong with this recipe. But I decided to keep going and I put it on parchment paper and put a damp cloth over it to let it rise but 30 mins later it hadn't risen much and the damp cloth was sticking to the bread so I peeled off the cloth and sprinkled alittle flour on the top of the loaves to prevent sticking and put a dry cloth over them, than I stuck it in the oven at 175 and it finally started to rise but even than it didn't rise too much. The only thing that saved this bread was the taste. Oh and one tip... I made a mixture of 1/4 teas of each spice.. pepper, garlic powder and thyme and sprinkled that on the top of one of the loaves for flavor. That one tasted incredible! I will do that again but I'm sorry I won't be trying this recipe again!

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giggletush

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

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Reviewed: Aug. 22, 2009

I only gave this a 4 star because it needs some tweeking. The taste is a 5 star, getting the results is a 4 star. I didn't use the egg wash because I don't like the eggie taste that it creates. I spritzed with water 3 times during baking to produce a crispy crust. You don't need a bread machine to do this recipe. I added the water, yeast, oil, salt and sugar to a bowl and let it sit 10 min till frothy. Then I added 2 cups of the flour 1 cup at a time and stirred in between till well encorporated. I then transfered it to my kitchenaid with the dough hook attachment and mixed for 5 to 6 min on the 2nd setting, slowly adding the last cup of flour 1 - 2 tbsp at a time. Once done the dough will be stuck on the hook and not the sides of the bowl. If it's sticking to the bowl add a bit more flour (1 tbsp at a time) till its not sticking to the sides. Overall the mixing time should be 10 min. Transfer to an oiled bowl and let rest 1 hr or till doubled. Then follow the rest of the recipe. I also used parchment paper for the second rising so the bread is easily transfered to the stone without disturbing it. Like I said, awesome taste, you just have to tweek and be careful.

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k8norris

Cooking Level: Expert

Home Town: Orangeville, Ontario, Canada

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Reviewed: Jun. 24, 2009

this recipe is essential and super easy! instead of a bread machine i simply mixed the dough with a wooden spoon and then kneeded it for about 8 minutes. then i let the dough rise as directed. instead of spraying the loaves with water as many people have said, i used the egg wash that was used before the bread was put in the oven. this had a better effect!

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TayK

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Reviewed: Feb. 3, 2009

This was good but slightly lacked something.

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SAMOYED

Cooking Level: Expert

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Reviewed: Jan. 2, 2009

With no doubt, this was absolute perfection. Several attempts to bake my own bread have created some very unique door stops and boat anchors. I am very happy to say that this was so good that one entire loaf was gone in 20 minutes just between me and my wife. Thank you so much for this one.

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Chris

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Reviewed: Dec. 28, 2008

It is so good, thank you

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Mrs Apple

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Reviewed: Dec. 28, 2008

This is really good italian bread. I mixed my dough in my Kitchen-Aid mixer with dough hook. I let it rise in the bowl and then punched down and form into loaves on my stone. Makes 2 nice size loaves, that are light and have lots of holes for cheese and sauce to fill.

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harewizard

Cooking Level: Expert

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Reviewed: Nov. 4, 2008

Wow was this good! We make this recipe all of the time now. The only changes I made were to rise the loaves on the pizza stone and I add some extra rise time. This is so good, the kids beg me to make it! thanks!

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OTWIFE

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Reviewed: Oct. 15, 2008

Eh, it's not bad. But you need more flour.

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Math Ninja

Cooking Level: Intermediate

Home Town: Garden City, Kansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Jul. 23, 2008

It's a good thing that I need this bread for dinner tonight, because otherwise I would eat the whole loaf right out of the oven! The only thing I added was some Italian seasoning and garlic powder to the dough, then the last minute of baking, I brushed olive oil and Kosher salt on top. One other reviewer said it tastes like the Macaroni Grill bread...closest I've gotten, anyway. The dough was quite sticky coming out of the bread machine, so it was kind of a mess, but the loaves turned out great anyway.

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Rebecca

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 14, 2008

This bread reminded me of the bread at Macaroni Grill. I made 2 small round loaves and 2 calzones. Note: I didn't proof my yeast which had an expiration date of 09/08 and was stored in the fridge since December. I had to leave the dough in the bread machine for an additional 30-45 minutes after the end of the dough cycle as it hadn't risen enough. Once I gave it more time it was fine. Thanks Destiny!

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Deb

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 2, 2008

This was a great bread recipe, so easy! I let it rise on the pizza stone and baked it a few minutes longer and it worked perfectly. I used 1 cup of whole wheat flour because I ran out of regular...still great. Used the leftovers the next night for french toast, fantastic!

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Lindsey

Cooking Level: Intermediate

Living In: Kirkland, Washington, USA

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Reviewed: Jan. 2, 2008

I thought this bread was great. I was looking for a bread to make on a snowy afternoon and this looked fine. I do not have a bread maker, but mixed one batch in my kitchenaid. The method I used: combine the flour, sugar, yeast and salt in the mixer. Then combine the oil and warm water and add slowly while mixer is running. After the dough comes together (I needed to add an additional 1/2 cup of flour), let the dough hook knead it for 7 minutes. I turned it out onto a board then but the texture was lovely and did not need more kneading. Preheated your oven to 200 then turn it off. Let the dough rise in an oiled bowl covered with plastic wrap in the oven for 40 minutes. The dough was a little sticky to handle but using the parchment paper eliminated most of the handling. I let it rise for the additional 40 minutes but in the future would let it rise longer - it wasn't that tall when done - but a lovely taste and texture. The crust was perfect. I will definitely make this again.

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Pixing2222

Cooking Level: Expert

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Reviewed: Dec. 28, 2007

I need help. I think this would have turned out great for me, except I don't have a bread machine. I put it in my mixer w/a dough hook and it was very runny. I added much more flour to try to get it in a dough ball but my results were tough flat bread. Any suggestions?

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carolinagirl965

Home Town: Tarboro, North Carolina, USA

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Reviewed: Dec. 2, 2007

I tried this twice and love the flavor and crust. However when I went to place the loafs in the oven (both times) they fell from the beautiful nice rise they were just the minute before I moved them. Can anyone tell me why and how to prevent this next time. I don't dare cut slices on top after they raise either as it was like deflating a balloon when I tried to cut a slit on top. Otherwise delicious !!!!! Thanks

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Sandra

Cooking Level: Expert

Home Town: Deadwood, South Dakota, USA

Living In: Valdez, Alaska, USA

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Reviewed: Nov. 11, 2007

Yummy

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Kirstin

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Morrow, Ohio, USA

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Reviewed: Nov. 6, 2007

Mine turned out not so appealing to the eyes. I am giving it a 5 star though because I know it is something I messed up. The bread was excellent. Will be making it again. Thanks for sharing.

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firelinea

Cooking Level: Beginning

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Italian Bread Baked on a Pizza Stone

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