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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ABCDEFG679

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Reviewed: Nov. 7, 2008

My bread turned out really hard..

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iverylamemeh

Cooking Level: Intermediate

Living In: Sembawang, North Region, Singapore

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Reviewed: Nov. 6, 2008

Very good!

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ValleyWriter

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Reviewed: Nov. 3, 2008

This turned out great! I followed the recipe to the T once, and the second time I divided the salt in half. I don't think it makes much of a difference. The only thing I found is that it doesn't have to bake as long, less 5 minutes or so.

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AbbyS

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Reviewed: Nov. 1, 2008

Use 12 or 14 serving size and bake on pizza stone

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Ken

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Reviewed: Oct. 28, 2008

Okay.. So I have made this recipe 3 times. The first time it came out great and the next two times not as good. Too heavy..still okay but not as great as the first time.

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LaurieG

Cooking Level: Expert

Home Town: Everett, Massachusetts, USA

Living In: Wilmington, Massachusetts, USA

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Reviewed: Oct. 27, 2008

This was delicious. Following other reviewers suggestions, I used half all-purpose flour (bleached) and half bread machine flour. The first time I decreased the salt to 1 tsp, but I also made it with the 1&1/2 tsp the recipe called for and it wasn't salty at all. My only caution is read up on how to "shape loaves" if you've never made bread without the bread machine before. My first attempts were kind of ugly- but still delicious- because I didn't know a thing about that step. I'll use this recipe again and again, thanks!

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Rachel

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Reviewed: Oct. 25, 2008

utterly fantastic!! I added italian seasoning just to offset the shrimp pasta I served it with. There is only the 2 of us and we ate almost all of it last night and today we will broil the other slices with butter garlic and mozzarella! mmmmmmmmmm good! Thanks for a great recipe!

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ANGELAANDJAKERS

Cooking Level: Expert

Home Town: Norwalk, Iowa, USA

Living In: Riverside, California, USA

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Reviewed: Oct. 14, 2008

This was very good and easy.

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Kirstin

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Morrow, Ohio, USA

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Reviewed: Oct. 8, 2008

Wow! I can'believe I actually made French Bread! This recipe was so easy! I'll admit confusion over the diretion to 'place seam side down'. Yes, I'm that much of a bread novice! I know now that to form the loaf you fold the ends up and the sides up to meet down the middle. These 'seams' are placed down. These loaves were beautiful and delicious. Highly recommended.

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LOWA

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2008

Great tasting bread with a great crust! The loaves were a little small, next time I will make one large loaf. Yummy!

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Mari

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Reviewed: Sep. 28, 2008

Fantastic! I used garlic and sundried tomato infused oil. My husband loved it!

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JEJ117

Cooking Level: Expert

Home Town: Hershey, Pennsylvania, USA

Living In: Metuchen, New Jersey, USA

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Reviewed: Sep. 13, 2008

Delicious! Easy! Perfect texture. Followed recipe exactly. Would not change a thing. Why buy italian bread from the store? MMM! Could eat the whole loaf!

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DES777

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Arcade, New York, USA

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Reviewed: Sep. 10, 2008

Not the best, too dense. I don't rule out Baker's error though as I may have done something wrong. I will be making this again to see if it was me and if it comes out great, I'll be back to tell you all about it! I've made this three times and it still is just too heavy and dense for my liking.

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Donna

Cooking Level: Expert

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Reviewed: Sep. 10, 2008

I love this recipe. I tried using sesame seeds on the bottom of the loaves instead of cornmeal and really like it. This is a new family favorite!

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sruther

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Reviewed: Sep. 2, 2008

This was just OK in my book. It lacked flavor. Maybe needs more salt and brown sugar. The loaf did bake up nice and had a good texture. Since I used it for garlic bread it was fine but I wouldn't serve it at the table with just butter, it's just too flavorless. I would make again b/c cause it was so easy but just for garlic bread.

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2008

This recipe has consistently worked well for me. I use it all the time. It's soft and tastes great. Just a note if you're feeling creative, don't try putting too many sesame seeds on it like you see in Italian bakeries. They really overpowered everything. I have to think back to my childhood and remember if that was a heartier bread.

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