The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 25, 2008
Great recipe that works for even an amateur baker. I don't have a bread machine but the dough is definetely kneadable. I have repeatedly tried making bread before, not from any particular recipe (due to my distrust of recipes--bad brownie experiences), and failed irrevantly. Everytime I baked a bread, I would have to find a way to get rid of my final product (usually by feeding the geese in the park...at times, they rejected my bread). Then I resorted to adding sugar and folding in layers of sweet red bean sauce and such but that was not enough to cover up the taste. Anyways, this italian bread recipe turned out wonderful. I only let the bread rise once in the oven before baking it, which is incorrect. The bread turned out delicious nonetheless. It actually tasted nice, slightly salty and did not need additonal spices to cover up the yeast taste. Great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 6, 2008
This was really, really good! It was beautiful coming out of the oven as well! I used half AP and half bread flour. My hubby and I both thought it needed a little something extra...more sugar perhaps? Some honey butter for dipping would probably do the trick. It just lacked a little sweetness that we missed. Otherwise, easy and delicious! I will make again!
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Cooking Level: Intermediate

Living In: Athens, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 26, 2008
I'll admit that I'm the worst bread maker ever, but this bread recipe came out absolutely perfect!!!!! I had two beautiful and tasty loaves. I created an olive oil dip with lots of italian herbs like Carrabbas and dunked this chewy crusted bread over and over!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 20, 2008
Wonderful recipe! I just made this for the first time and I used whole wheat flour instead, it was a little dense but perfect flavor! I can not wait to make it again with garlic and herbs! YUM!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 8, 2008
My roommates and I love this bread. After baking I slice the bread, spread a melted butter and garlic mixture onto each piece and then wrap the bread in aluminum wrap and put it in the oven at 200 to keep it warm until dinner is served.
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Cooking Level: Intermediate

Home Town: Corvallis, Oregon, USA
Living In: Needham, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: May 19, 2008
Very good italian bread. Loved it! mine was a little too dense, but that was my technique i think! Thanks
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Cooking Level: Intermediate

Living In: Gainesville, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: May 16, 2008
This was good. I think I need to add more salt. It was a bit more dense than I like, but overall I am happy to be making my own bread and my husband loves the fact that I am using the bread machine that I just "had to have"! I will have to work on perfecting my technique!
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Cooking Level: Intermediate

Home Town: Bismarck, North Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 14, 2008
Excellent bread with a soft flavorful middle and tasty crust. The only problem I had with it was moving it from the cutting board to the baking sheet-but that was because of my own clumsiness. Also, the two loaves are relatively small. For a large meal with several people, I'd probably scale it 50% bigger.
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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. 29, 2008
Wonderful! I will not buy Italian Bread again.
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Cooking Level: Intermediate

Home Town: Hanover, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 27, 2008
Wonderful bread! I've made this recipe a few times and each time the bread disappears way too fast. My son can eat an entire loaf in one sitting!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 19, 2008
I have made this recipe so many times that I have it memorized. I made it and gave it as a Christmas gift (as part of a basket of course) and I was told by my father that it was the best Italian bread he had ever had. I agree!!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 15, 2008
One of my favorite recipes! I have used this as a bas efor many types of bread including wheat, herbed, and sandwhich. One of the staples of my kitchen.
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Cooking Level: Intermediate

Home Town: Beacon, New York, USA
Living In: Scotia, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 15, 2008
I don't have a bread machine so I made this in my KitchenAid mixer with the dough hook and let it rise for about an hour in a warm oven. I then followed the directions on the recipe. I made this for a dinner party and everyone loved it. I thought it was good but was hoping for something just a little less dense. I want to try it again with brand new yeast as mine was about 3 months old. Good flavor, easy to prepare. Will try again.
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Cooking Level: Expert

Home Town: Chapin, Illinois, USA
Living In: Wentzville, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 15, 2008
I had great success with this recipe. As many of the other reviewers mentioned, I also placed the formed loaves onto a cornmeal-covered pizza stone before they rose. This way the loaves don't "deflate" by moving them onto a separate baking sheet. Now that we've added this recipe to our family cookbook, we will never need to buy Italian bread again!
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Cooking Level: Intermediate

Living In: Fairview, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 15, 2008
Since getting this recipes a few weeks ago, I have made this bread 5 times. It is delicious! Very easy, and absolutely wonderful wit soups, for sandwiches, and just alone. Each time I've made this I've let the bread rise on my pizza stone in a warm oven...it seems to rise quicker that way. I then brushed it with the egg/water and baked it - still on the pizza stone. Perfect!
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Cooking Level: Expert

Home Town: Fargo, North Dakota, USA
Living In: Detroit Lakes, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 14, 2008
THIS RECIPIE IS VERY DELICIOUS. WHEN I MAKE THIS I USE HALF FOR 1 LOAF AND THE OTHER I MAKE A GARLIC BUTTER PULL APART RING. ONE THING I FOUND USEFUL WAS TO LET THEM RISE ON THE PAN I BAKE ON AND GIVE THEM A FEW SLITS IN THE TOP BEFOR THEY RISE AND PERFCT I DONT HAVE TO WORRY ABOUT THEM STICKIG OR SINKING AT ALL.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 11, 2008
This was very flavorful bread with a great crust. I followed other reviewers' suggestions and put the dough on the stone that I was baking it on to begin with so that the transfer would not deflate the bread. The problem was, when I made the cut, the dough deflated then anyway. I wonder if I could make the cut before the last 40 minute rising. Either way, the bread was very flavorful, nice and crusty outside and soft in the middle. I used a rosemary infused olive oil, fresh cracked pepper and grated parm cheese for a dipping oil, and it was just superb. Thanks Destiny!
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Cooking Level: Expert

Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 10, 2008
This is awesome! My family raved. I think some Asiago cheese in the dough would be out of this world.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 8, 2008
Delicious bread! Better than the recipe I usually use. I liked the fact that it made 2 loaves. I froze the dough for the second one so we'll have it for another time. Nice rise and the texture was perfect.
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Cooking Level: Expert

Home Town: Parlin, New Jersey, USA
Living In: Bear, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 24, 2008
Awesome bread. Don't write reviews often, but had to, this was so good. Very easy and everyone loved it. Substituted one cup of whole wheat flour for one of regular cause I ran out. Even better!
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