Reviewed: Jan. 11, 2009

FANTASTIC, PERFECT, MAKING IT AGAIN...RIGHT NOW!!

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carleyandserg

Cooking Level: Expert

Home Town: Olean, New York, USA

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Reviewed: Jan. 6, 2009

For those of you that use a jar of yeast instead of small packages. 1 package is equivalent to 2 and 1/4 tsps of yeast. Anyways great bread!

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Care_ahhh

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Reviewed: Jan. 6, 2009

at the recommendation from a friend from this site i tried this recipe and man oh man...it sure is a great one...i used drk brown sugar coz i didn't have lite...not sure if it made a difference coz it turned out very well...will use this recipe ALOT...thanks

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smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

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Reviewed: Jan. 3, 2009

This bread came out fabulous!! I followed the recipe, but decreased the salt. While baking the loaves, I put a cup of ice water in a little dish below the pan, rather than spritzing the loaves with water. The bread came out with a nice thick and crunchy crust, while the middle was still light and fluffy.

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Liz

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2009

The bread came out looking perfect, and the crust was nice, but the interior was nothing special. I would make it again b/c it's so easy and looks good, but I will keep looking for a better loaf.

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DIMITRIA

Cooking Level: Expert

Home Town: Athens, New York, USA

Living In: Bethel, Connecticut, USA

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Reviewed: Dec. 31, 2008

I've done many loaves in the machine, and this is the BEST! I, too, used all bread flour, I added 1 heaping teaspoon vital wheat gluten, and let it rise on a parchment covered baking sheet, which I oiled the baking sheet and then dusted with cornmeal. I will say that be careful to cover each loaf with a medium dusting of flour before you cover with a damp cloth, as the cloth stuck right to the loaf! No big deal, just used a knife to seperate it and then did the egg wash and baked. BEAUTIFUL!

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JamiemommaZR

Cooking Level: Intermediate

Home Town: Lebanon, Connecticut, USA

Living In: Willow Grove, Pennsylvania, USA

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Reviewed: Dec. 30, 2008

I have made this recipe twice, both times for family parties. Everyone loved it. The bread machine does a great job mixing the dough. Cooking it in the oven is quick and smells heavenly.

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SHURACK24

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Reviewed: Dec. 28, 2008

Yes, it is really good recipe, I just did today, Thanks

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Mrs Apple

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Reviewed: Dec. 21, 2008

This is a very tasty loaf. Like some of the others, I thought it was a little dense. Will try adding the gluten, extra rise time (50 min.), the half reg. flour and half bread flour,the pan of water under the bread pan in oven and making one large loaf. I'm making spaghetti for Christmas Eve, this will be the bread bread for that meal.

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Grandma101

Cooking Level: Beginning

Living In: Fairfield, California, USA

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Reviewed: Dec. 21, 2008

This bread exceeded my expectations. It came out chewy on the outside, soft on the inside, with great flavor. Just like those artisan breads you'd pay $4 a loaf for at the bakery. I also placed a bowl of ice in the bottom of the oven while baking. 30 minutes was perfection. Thanks for the wonderful recipe, this is our new "spaghetti night" bread!!!

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MamatoFive

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Reviewed: Dec. 16, 2008

so easy and it never fails :)

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Nikki

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Reviewed: Dec. 2, 2008

This is a wonderful recipe!

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IAMASLP

Cooking Level: Expert

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Reviewed: Nov. 24, 2008

Very good. I used bread flour and it turned out wonderful. Served with lasagna and dipped in some olive oil. I will definitly be trying this again.

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forrest

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2008

This is an incredible recipe. I have made it twice now with perfect results both times. I rolled it out into an oval on the floured counter-top and then rolled it up into one long oval loaf and the result is a fantastic, light airy bread with just the right amount of saltiness. I did, however, skip the eggwash part and instead rubbed the top down with a cold stick of butter immediately after taking it out of the oven. The whole family gobbles it right up. Love it! edit: I should add that I let it proof directly on a greased baking sheet so I wouldn't have to move it.

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SQUAREONE

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Trail, British Columbia, Canada

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Reviewed: Nov. 20, 2008

My family loved this recipe. I have 5 children, so for everyone to love a recipe is a near miracle! Bread had a great flavor and easy to make!

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HP

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Reviewed: Nov. 18, 2008

This is awesome bread. I made it exactly as directed and about four times so far. Each time it's come out flawless. A few times I added sea salt to the top of the loaves to give it a little kick. I've done so much with these bread: plain with spaghetti dinner, fresh garlic bread, eggplant parm sandwiches and Italian bread pizza. Yum! This recipe is now a standard in my home.

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Jenn

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Reviewed: Nov. 18, 2008

I'm one of those cooks that can cook almost anything with good results, but somehow making any type of dough continually challenges me. This recipe turned out fantastic, as is. I had no problems with the consistency of the dough--it was perfect when the dough cycle on my bread machine was finished. I used it to make stromboli, with excellent results. Will use this recipe again and again!

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Noreen B.

Cooking Level: Expert

Home Town: East Islip, New York, USA

Living In: Maple Valley, Washington, USA

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Reviewed: Nov. 10, 2008

This was great. Husband loved it... and it even met my high standards. Turned into some of the best garlic bread I've ever made. Put it on parchment to rise and baked it on same parchment. Used two over racks and swapped places about 10 minutes before the bread was done. I'm going to try cooking both loaves on the same large baking sheet next time.

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