The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 3, 2009
The best bread-machine Italian bread ever! I make 3 loaves instead of 2 for nice smaller size servings to go with the main course.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 2, 2009
This is just an awesome recipe - and will be added to my very best favourites. I'd give it more than 5 stars if I could. I made it as directed, and it was just as good (if not better) than bakery bread.
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Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 1, 2009
This was great! I am so excited that now I can actually make italian bread just like you would buy in a store or bakery. Thanks so much for the recipe.
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Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA
Living In: Milford, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 29, 2009
I am just one more person who is wowed by this recipe. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 28, 2009
I halved this recipe which was my own fault. I didn't really get a good rise or a great looking loaf. I made it into garlic bread. Next time I'll do a full recipe. It was good though although it had a pretty dense texture.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 24, 2009
I was also impressed by the multitude of praise for this bread. I'm about to make it for the 10th time in 2 weeks. I've added cheese to it and garlic. It's an easy 5 stars.
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Cooking Level: Expert

Home Town: Springhill, Nova Scotia, Canada
Living In: Tamarac, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 23, 2009
Iam a chef with 20+ years in kitchens and this was one of the top ten homemade that I have ever tasted
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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Reviewed: Apr. 7, 2009
This bread was suggested to me and I'm so happy about it!!! I can't wait to make little bagettes out this this recipe with some brushetta on top. Next time I will skip the part of putting it on the cutting board..no reason why it can't just rise on the pan:) Thank you for theis recipe and thank you smitty for suggesting it:)
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Cooking Level: Expert

Living In: Adrian, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 4, 2009
This came out better than any Italian bread I've made, bread machine or hand-kneaded. It still wasn't what I was wanting. The inside was soft and fluffy but too much like Wonder Bread. The crust was nice and crunchy but I was expecting crisp and flaky since I put the tray of ice cubes in the oven. I'm terrible at making bread so I still gave this 4 stars. The one that comes out the best is one I found on a blog about frugality, it is not kneaded at all but left overnight, then cooked in a pre-heated cast-iron pot with a lid. It's FANTASTIC and comes out perfect every time. I am going to try this one again, though and see if I can get it to come out how I want it since it was SO close and good! Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 29, 2009
I liked this recipe better than the other one from this site that I normally use. Nice crust on the outside and airy on the inside. This will now be my go to recipe. Thanks for sharing.
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Cooking Level: Expert

Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 29, 2009
This is the BEST bread machine recipe! Once the dough is ready, I turned onto a floured surface, deflated the dough and formed into 2 loaves. I placed the loaves onto a baking sheet lined with parchment that I had sprinkled with cornmeal. I covered with damp towel and let rise 40 mins. Meanwhile I preheated the oven with a baking stone. Once the bread had risen, I slid the loaves (with parchment paper) onto the baking stone. While baking, I misted the loaves with water a couple times early on as this helps to make them crustier. I also added sesame seeds to 1 after I brushed with egg wash. Sounds like a lot of work, but really simple and it's definitely worth it!
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Cooking Level: Intermediate

Living In: Mantua, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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Reviewed: Mar. 26, 2009
This is the best Italian bread recipe I've found. No need to buy store bought again. This recipe is perfect as is; and, no changes are necessary for anything other than personal preference, or substituting out of need.
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Home Town: Woodbury, New Jersey, USA
Living In: Cape May Court House, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 23, 2009
Thanks, fantastic recipe. Husband and kids loved it. We had it with dinner and they can't wait to have it as toast in the morning for breakfast.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 23, 2009
One of the best "white" breads I've made. I love the volume of the loaves and the density of the bread.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 13, 2009
This recipe is wonderful. The first time I did it, I let it rise too long, and it deflated a bit, so it ended up being dense with a great crumb. Tonight I made it, and it turned out wonderful. I top mine with coarse sea salt and parmesean cheese.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 11, 2009
Was running low on olive oil and brown sugar so I replaced with walnut oil and molasses - still worked perfectly! The true test of a recipe - when you can substitute ingredients and still get a great product. I read one comment about it not rising - I'm betting you wound up buying old yeast. You have to check the exp date on those packets before buying them. I've had my fair share of dissappointment from using old yeast. :-)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 10, 2009
This was really good and incredibly easy... the perfect combo in my book! A lot of the long loaf recipes collapse outward rather than rise up when you get them on the cookie sheet, but these were tall and gorgeous! I did cheat as others and just let the loaves rise on the cookie sheet covered with a silpat rather than move them. I was also out of egg for the wash so just used milk and sprinkled with a pinch of salt and some granulated garlic for crunch. Used a loaf with the herb spread for garlic bread off this site. Wonderful with chicken cacciatore! Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 8, 2009
Turned out great. First loaf went fast... made two loaves the next time and they were gone in a matter of two days.
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Cooking Level: Expert

Home Town: Orange, California, USA
Living In: Bakersfield, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 5, 2009
The taste was good, but mine didn't look so great.. not sure what I did wrong.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 3, 2009
Outstanding ~ Perfect Everytime!! I have been trying to master baking bread either by hand or with the bread machine for my whole married life (22 Yrs). Here is the recipe I have been looking for. Comes out perfect every time. Have shared recipe with others and they say the same! I start off the ingredients in the bread machine, put it on "dough" cycle and it does all the work. I rise the dough on the cookie sheet sprinkled with (I use semolina flour) and put it in a warm oven, spritz with water occassionally. When I bake it I spritz with water every minute or 2 for the first 5-10 min. (from bread making class for artisan bread) Excellent!
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