Reviewed: Oct. 17, 2007

good

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Secret Agent

Cooking Level: Expert

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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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LYNN ANNE

Cooking Level: Intermediate

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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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toni

Cooking Level: Expert

Home Town: Blairstown, New Jersey, USA

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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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gooberette

Cooking Level: Intermediate

Home Town: Brigham City, Utah, USA

Living In: Salt Lake City, Utah, USA

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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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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Apr. 25, 2007

This was awesome. However, I filled it with broccoli, sauted red onions, parmasain regiano, and minced garlic. layered it out and rolled like a jelly roll. Made 2 loaves and they were both gone in one day.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Apr. 11, 2007

Tasty! Husband made this while I worked in the yard. It did not rise as much as he wanted it too (it was only about 35 degrees that day) but it was still tasty. We will make this again.

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docswife

Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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Reviewed: Mar. 22, 2007

This was a really good bread with a very nice texture. Gave a loaf of it to my Italian neighbor who loved it! Will definitely make again!

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COGRANDMA4

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Reviewed: Feb. 15, 2007

This is a tried and true recipe. Never fails to please the crowd!

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BILLIARDSUE

Cooking Level: Expert

Home Town: Weymouth, Massachusetts, USA

Living In: Plymouth, Massachusetts, USA

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Reviewed: Dec. 25, 2006

This tasted pretty good, but the loaves were really flat. Needs a lot more flour to be even slightly manageable after it comes out of the bread machine. Too sticky to even form rolls. Had an odd odor, but tasted good.

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JEANOR66

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Reviewed: Nov. 10, 2006

Very easy. Excellent right out of the oven, had a great buttery taste. Will make many more times!!!

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John

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Reviewed: Oct. 10, 2006

This bread came out beautifully, but I gave the recipe only 4 stars because, like the other reviewers, I found that it needed quite a bit more flour in order to be manageable. It was light, not dense, but that could be because I mixed it in my KitchenAid and then kneaded the bread by hand. I let the loaves rise on a sheet of parchament paper on the wood paddle that came with my pizza stone. Then I transfered paper and loaves to the stone, which made it extremely easy. I baked it for the lesser time and gave it an additional 5 minutes just before serving and the bread was heavenly. The aroma, texture and presentation was top-notch. The recipe calls for preheating your oven just after the first knead, but I think there was an error in the directions. You don't have to heat your oven until the second rising begins with your stone in the oven. I'll make this again and again!

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BellesAZ

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 27, 2006

This recipe was fun and easy. Made this twice in the same day. Looking forward to making it again.

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JSWAVOLA

Cooking Level: Expert

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Apr. 30, 2006

My first time using a bread machine, piece of cake! My bread tasted great but the loaves were pretty flat.

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Laurie

Cooking Level: Intermediate

Home Town: Center Moriches, New York, USA

Living In: Black Mountain, North Carolina, USA

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Reviewed: Apr. 5, 2006

This was the best bread I have ever made with a bread machine! However, I didn't know exactly how to make a loaf so I just did a log and tried to flatten it. But it was still wonderful. Any tips on how to form a loaf?

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Dec. 9, 2005

I followed this recipe exactly, excepting the cornmeal. I went ahead and put the formed dough onto parchment paper, let it rise, then put it all onto the preheated stone. After the loaves had cooled, I made some bruschetta, it was fantastic. This is such a great bread, it is soft, with a slightly crunchy crust. It also has a very good flavor and an moist, dense texture. I will definately be making this recipe again--and soon!

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OTTOS2

Cooking Level: Expert

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Reviewed: Nov. 22, 2005

This recipe was super easy. I used parchment paper to rise & bake on as suggested. Next time I am going to try and use loaf pans to bake in so that I can use them for sandwiches, these loaves were not tall enough to use.

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TERRI B.

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Reviewed: Apr. 7, 2005

Very good. I used my bread machine like I would with any other load and the flavor was great.

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Debi

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Apr. 4, 2005

Here is a tip that I use when baking on a stone.I let bread rise on a piece of parchment paper on a cookie sheet,then just slide paper and bread onto stone and bake.It is so easy.

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KANSPAT13

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Reviewed: Sep. 5, 2004

I made this to take to a party, and it was gone before I had a few bites. I put kosher salt on the top before baking. Mine turned out a little flat, too, but was still very good. Next time I will double the recipe.

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NURSELISA_99

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Italian Bread Baked on a Pizza Stone

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