Reviewed: Apr. 16, 2012

Great recipe! I made this for a dinner party to accompany pasta. Everyone loved it! This bread has a terrific crust and soft perfectly textured inside. I will definitely make this again. Thanks!

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Reviewer:

MAAHN

Cooking Level: Expert

Home Town: Westerville, Ohio, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Feb. 14, 2012

Easy to make and my family and friends love it!

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Reviewer:

Pam

Cooking Level: Expert

Reviewed: Jan. 15, 2012

Very nice texture and flavor. The best italian I have made.

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Reviewer:

ELITVAK

Reviewed: Nov. 2, 2011

OMG - made exactly like recipe stated. The BEST italian bread I think I have ever made! Oh - I didnt wash with egg so the crust was soft and chewy. Loved it!

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Reviewer:

Krehbiels05

Reviewed: Oct. 26, 2011

Very easy and everyone liked it, will make it often. Nothing special just a great every day bread.

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Reviewer:

Amy Nelson

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Olathe, Colorado, USA

Reviewed: Aug. 3, 2011

this bread has too much water so i tried to fix it by adding flour and it just did hold up this is the worse bread i had made this far i have nothing good to day about it.

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Reviewer:

danyi01

Reviewed: May 15, 2011

Excellent

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Reviewer:

Carl

Living In: Boquete, Chiriquí, Panama

Reviewed: Mar. 3, 2011

great, simple recipe ! I "health"ed it up a bit by using half white flour, 1/2 whole wheat pastry flour and demerara sugar. I also had to add a touch more water ( where most reviewers said they needed less) but that is because of the type of yeast I use- my suggestion would be to start with one cup, and add 2 tablespoons of water until bread looks the right dough consistency. Great time saver :)

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Reviewer:

MrsBessent

Cooking Level: Intermediate

Living In: Katterbach, Bayern, Germany

Reviewed: Feb. 18, 2011

So good! The crust was nice and crusty and the inside was perfectly soft. Thanks for the delicious recipe!

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3 users found this review helpful

Reviewer:

Shannon F

Cooking Level: Intermediate

Home Town: Schuylerville, New York, USA

Living In: Greenwich, New York, USA

Reviewed: Oct. 5, 2010

I like a chewier, less sweet bread so I used bread flour and reduced the sugar by half. Also, a 3:1 ratio of flour to water generally works best for me, so I used just one cup of water. Sandwich-style loaves are most practical for us, so I baked this in a glass loaf dish at 350 degrees, about 35 minutes. I greased the pan and used the egg wash, but skipped the cornmeal and sesame seeds. Very pleased - good, basic, home-style white bread.

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10 users found this review helpful