The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 25, 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 4, 2009
This was good but slightly lacked something.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 28, 2008
It is so good, thank you
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 15, 2008
Eh, it's not bad. But you need more flour.
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Cooking Level: Intermediate

Home Town: Garden City, Kansas, USA
Living In: Manhattan, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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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Cooking Level: Intermediate

Living In: Kirkland, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.
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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Home Town: Tarboro, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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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Cooking Level: Expert

Home Town: Deadwood, South Dakota, USA
Living In: Valdez, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 21, 2007
good
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 11, 2007
Yummy
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Cooking Level: Intermediate

Home Town: Rochester, New York, USA
Living In: Morrow, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 7, 2007
What an incredible flavor - almost identical to a recipe I tried last week but this one has a great flavor. The loaves came out soft. I have read that for that crispy crust water should be spritzed onto the crust three times during the first ten minutes of baking, but I couldn't find my water spray bottle so I didn't try it. Will next time, and this will be the recipe I use. Also, I don't have a baking stone yet so I used a preheated metal baking sheet.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 26, 2007
Excellent!!If I could give this recipe more than five stars I would.This bread tastes just like Italian bread you would buy in a bakery in New York City.The crust is very crispy and thick.I made this recipe 3 times now.This past time I couldn`t use my bread machine.so I ended up doing it by hand.I had to add 1-1/2 cups more flour because it was very sticky.I thought it was going to come out too tough because of the extra flour,but it was excellent.You cant mess this recipe up!Also,don`t be discouraged to try this recipe if you don`t have a pizza stone.i don`t have one either and it`s fine!
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Cooking Level: Expert

Home Town: Blairstown, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 13, 2007
Loved this recipe. Turned out great. I don't have a bread maker so I did everything by hand and it still turned out great.
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Cooking Level: Intermediate

Home Town: Brigham City, Utah, USA
Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
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Reviewed: Jun. 2, 2007
I have made this recipe before---but I didn't remember putting in that much salt! Made 2 beautiful loaves, but they were really, really salty. Might suggest reducing the salt next time...otherwise a great recipe (:
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Cooking Level: Expert

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