Reviewed: Feb. 25, 2009

Yum, yum!!! So easy and so delicious. Jynx

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JYNX2

Cooking Level: Expert

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Reviewed: Feb. 24, 2009

This is SUPER yummy bread. I especially like the texture from the cornmeal bottom. But the instructions are kind of off. You can just shape the loaves and let them rise directly on the baking sheet. If you try to move them once they've risen you may end up deflating them. Also, I'd recomend slashing them before the final rise after you've shaped the loaves.

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notoriousJEN

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

The best Italian bread I have ever made. Definitely add sesame seeds for added taste, but do not alter the original recipe at all. Perfectly dense, slightly sweet, moist on the inside and crusty on the outside. The only alteration I made was to bake at 400 for the first ten minutes with steam and then reduce temp to 375 and remove the steam to finish. Perfect warm or cold. I love this bread!

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coffeecaffee

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Reviewed: Feb. 17, 2009

I have constant requests to make this bread.... everyone loves it! THANK YOU!

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Jodi Hargis

Cooking Level: Expert

Living In: Hurley, Wisconsin, USA

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Reviewed: Feb. 15, 2009

Love this recipe! Couldn't be simpler. Very rarely have leftovers when I serve this. Haven't bought Italian bread for months. I always make a recipe as printed first, then sometimes use the various suggestions, just can't mess up this recipe-definitely a keeper-THANKS!!

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dwcooks

Cooking Level: Intermediate

Home Town: Cranston, Rhode Island, USA

Living In: Pawcatuck, Connecticut, USA

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Reviewed: Feb. 15, 2009

My bread machine makes 1 pound loaves, so I cut the recipe in half for all ingredients, except I used 1 Tbsp. olive oil. I skipped the cornmeal and egg coating entirely and just cooked it in the bread machine. I cooked it on the regular/soft crust cycle - it comes out perfect! This bread is great for grilled cheese sandwiches.

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Lindsay G.

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Reviewed: Feb. 14, 2009

This is very good bread! I was really pleased with the way it turned out. Probably the best Italian bread I have been able to make!

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LBURDETT

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 11, 2009

Worse bread I ever made, probably something I did. But followed the recipe exactly. Bread came out heavy, to flat, and the inside was a gray color, very dense. Of well back to the italian bakery.

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Joe

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Reviewed: Feb. 11, 2009

So easy and delicious! Loved the chewy crust and soft middle....will make again and again!

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MbSjFulcher

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Reviewed: Feb. 5, 2009

Super Easy and relatively quick. I can't believe how nice this turned out for my first try at baking bread! I use my bread machine for making cinnamon roll dough and pizza dough, but this was my first try with actual bread Next time I may try to make one large sized loaf like they do in the stores, but it was super easy and wonderful fresh out of the oven. I put the dough on parchment paper with the cornmeal and then right in the oven...baked wonderfully!

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solberg2141

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Reviewed: Feb. 2, 2009

Crusty and delicious. Very easy to make in the Bread Machine. I think I'll be increasing the salt just a tad next time though.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Feb. 1, 2009

this breadis wonderful. I did not have bread flour so I used all purpose, added 2 tablespoons of flax seeds to the flour to boost the fibre, and 1 tablespoon of water to the dough in the ABM as it was not mixing together well - a bit dry. but it came out so well, and baked to perfection. I like the suggestion of parchment for the dough to rise on. It is wonderful with just butter, makes great toast and sandwiches...what more can I say, we loves it and will certainly make it again. Oh, making 2 loaves is a great time saver, I froze one for later use. Perfect!!

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luv2cook

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Puerto Vallarta, Jalisco, Mexico

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Reviewed: Jan. 28, 2009

I made this recipe twice yesterday and neither one turned out as I had hoped. The first time was my fault. Ingredients should always be listed in the order used and most bread machines call for liquids to be added first. I forgot this and ended up putting the water on top. That doesn't work, but it was my fault for forgetting. The second time, the dough seemed OK and rose in the bread machine, but was entirely too sticky to handle when removed and it didn't rise properly the second time. The crust was what I had hoped for and the taste was OK, but the loaves weren't very big.

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DPW

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Reviewed: Jan. 22, 2009

What can I say? Simply A great recipe. This bread came out tasting wonderful and it was really dense. Not like the bread you buy from the store wich is full of air. Two or three pieces and you almost full. I'll be making more this weekend! Thanks for sharing a real keeper of a recipe.

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CHEFJIMMY

Cooking Level: Expert

Home Town: Southbridge, Massachusetts, USA

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Reviewed: Jan. 20, 2009

I made this bread and everyone loved it! I didn't plan on making bread that night and was out of bread flour, but I did have a/p flour--so I thought I would try it anyway. It was soft on the inside, crusty on the out and very, very tasty just like it should be! I did use 1 tsp salt like some others did. Great recipe!

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starr2girl

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Reviewed: Jan. 19, 2009

Skip the egg wash and put an iron skillet filled with hot stones on the lower shelf in the oven. Ten minutes before finish, squirt water on the stones for a better crust...

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Pinky

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Reviewed: Jan. 18, 2009

I make homemade bread alot and this is one of the best tasting, easiest breads I 've ever made. My kids devour it. Tip, since I start it in the bread machine, I give it an extra rise before baking to intensify the flavor.

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lori

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Reviewed: Jan. 14, 2009

Did you ever make something and, when it's done baking/cooking you think, "Wow, I can't believe I actually made that!!" That is exactly how I felt about this bread. I followed the recipe and directions to a "T" with one exception. I followed reviewers' advice and placed my loaves on a parchment-lined baking sheet to rise. That way I didn't have to move them after they did their last rise. I have had unsuccessful attempts with bread baking in the past but this could not have been easier. The house smelled heavenly while the bread was baking. My little boys could not wait to sink their teeth into a slice. When my husband came home from work,he saw the loaves on the table and asked, "Where did you buy those? Looks good! I highly recommend this recipe. I will make this many, many more times, for sure!

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lvmy2kids

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2009

Wow! You search is over! Definitely the best italian bread recipe I have found! Nice crust and perfectly fluffy inside...I am glad the recipe made 2 because the first one never made it to the table! I did let them rise on the baking sheet so I didn't have to move them...That worked perfectly for me. I will never buy italian bread again! (and my house smells like a bakery!)

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Irish Mama

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Reviewed: Jan. 11, 2009

I have to say that this is one of the best recipes for Italian bread using a bread machine that I have found. It is tasty and the crust has just a slight crunch - it is perfect! It is a staple at our house for dinner.

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