Reviewed: Aug. 1, 2007

This is a great recipe. My son and husband loved it. In fact, my son had it toasted this morning for breakfast and it is just as good today as it was yesterday. The only thing I did different was instead of making two loaves, I just made it into one big loaf. I had to bake it alittle longer because I like my bread browner that what the recipes called for.This is a keeper!!!!!!!

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beaglelvr24

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 29, 2007

Great bread! I also made the dough with my stand mixer and dough hook attachment and let the dough rise for about an hour near my oven. This bread is much better than the Italian bread I've bought in the stores! Its texture is perfect--soft with a chewy crust. I'll definitely make this one again.

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ALLIGEEK

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Columbia, Maryland, USA

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Reviewed: Jul. 28, 2007

Favolosamente splendido! Fabulously wonderful! Made two batches one in stand mixer, just let it rise in bowl with plastic wrap, then continued on. Set it near my stove to rise while I made home made pasta sauce. Worked out awesome. Rolled and shaped it into loaves. But I placed it straight on the cookie sheet, covered with non-stick foil. It rose then baked. Was definatly a delight. Will add probably an extra 1/2-1 tsp Salt next time. But definatly worth the effort to make. Next time I will make just one large two pound loaf for a large dinner though. I let it rise for a bit longer than the 40 minutes. Very nice, have been searching for a straight forward excellent Italian bread recipe for a while. I think I have found it. Thank you..so much for this.

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GROWINUPINFL

Cooking Level: Expert

Living In: Pensacola, Florida, USA

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Reviewed: Jul. 28, 2007

No more store-bought Italian bread for me!! This was so easy to make and delicious! I never have olive oil, so I use canola oil with no problem. I let the dough rise right on my cornmeal dusted pizza stone. I usually freeze the baked 2nd loaf...and, it keeps its texture and flavor. I wrap the frozen loaf in foil and unthaw in a warm oven...tastes just like freshly baked! Great, easy recipe!!

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Stephanie

Cooking Level: Expert

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Reviewed: Jul. 25, 2007

I made this recipe in the breadmachine as directed and toyed with actually allowing it to bake there, but decided against it. I let the dough rise and bake in the traditional manner. This is SUPER bread. The flavor is delicious (with butter or garlic dipping oil) and my family enjoyed it and ate both loaves at dinner. Easy and EXCELLENT

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CALJAKE

Cooking Level: Expert

Living In: Wilmington, Massachusetts, USA

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Reviewed: Jul. 15, 2007

This recipe is easy and fantastic!

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fletcher1212

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Reviewed: Jul. 9, 2007

I made this even though I was concerned it wouldn't have enough flavor. I was a bit disappointed in the dough, it was very fragile. When I went to move the loaves from the cutting board to the baking sheet, the loaves fell. They never rose again. Next time I make this I'll just let the loaves rest right on the baking sheet. I'm giving this a 4 star because of the presentation being disappointing. But the flavor was wonderful, despite it's looks. Everyone loved it, even my husband who typically could live without the bread. I'm so pleased with the flavor, this will be a staple in our house on spaghetti nights. :)

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smllover

Cooking Level: Expert

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Reviewed: Jun. 27, 2007

Turned out great and very easy

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072705r

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Reviewed: Jun. 26, 2007

This bread has a wonderful flavor. I, too let the bread rise on the baking sheet. Either parchment paper or cornmeal works. If you want your bread a little softer, add some gluten per instructions on the box. It is good either way. This does make a dense bread - all the better to dunk!

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Marianne

Cooking Level: Intermediate

Living In: Menifee, California, USA

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Reviewed: May 10, 2007

I am so impressed w/ this recipe. What a great tasting, dense bread. I reduced salt to 1 tsp b/c my bread doesn't rise very well if I put anymore than that in. I increased the olive oil to 1 Tbsp. I wasn't sure if 1 1/2 tsp was going to be enough, since all bread recipes I've come across have asked for 1-2 Tbsp oil. I also had to add 1 Tbsp of water as the machine was mixing b/c there was a bit of flour at the bottom that just wasn't mixing in to the dough. The recipe made 2 wonderful loaves. I forgot to put the egg wash on, but it still turned out great. I cut one open and used it for garlic bread (made garlic butter spread). It was terrific w/ my spaghetti and meatballs. I found a new garlic bread! Thanks for the amazing recipe! PLEASE TRY THIS RECIPE...it really is terrific.

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lpcookie

Cooking Level: Expert

Home Town: Rocky Mountain House, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Apr. 25, 2007

I really like this recipe. I make a ton of bread and this is one of my favorites.

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Kenzzze

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Reviewed: Apr. 22, 2007

Thanks! Used the parchment to place the loaves for second rising, and then just used that to go onto my stone that was pre-heating in the oven! Super easy! Thanks again.

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Horseplay

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Reviewed: Apr. 14, 2007

Very good. I usually just make 1 big loaf. I also use half bread and half all purpose flour.

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JAM220

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Reviewed: Mar. 7, 2007

I took the advice of others and kept seperated- the sugar and yeast with the water, and mixed the salt with the flour. If you don't use salt your bread will taste very bland. I had to add a little more water than the recipe called for also. It turned out GREAT. Also a fun thing to do for partys is make two long skinny loaves and cut them in small slices perfect for bite sized dipping in olive oil.

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ChefNan

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Lake Waynoka, Ohio, USA

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Reviewed: Feb. 17, 2007

I tried this recipe but I didn’t have any all-purpose flour on hand so I used bread flour, it worked well! Great texture, and great crust. My son as his girl friend gobbled it down. I baked it on a pizza stone and put a pan of water in the bottom of the oven (this is great for Italian bread!) Fact is it came out so good they wanted me to make more. So, thinking I was very smart, I decided to double the recipe and bake four loves at a time. What a disaster! It filled my bread machine up and wouldn’t mix (I thought I broke my machine!) So I dumped it all out into a large bowl and mixed it with my hands, and put it out on a board and kneaded it a few times then let it rise. I warned my kids not to expect too much because I felt like I had reined it. But guess what -- IT TURNED OUT GREAT!

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John M. Simone

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Reviewed: Feb. 9, 2007

Very good. I had to let it rise all day because of work and it still turned out yummy!

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Jodi Rupp

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Reviewed: Jan. 31, 2007

This is great and so easy. My husband is picky and he loved this.

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LAUREL B

Cooking Level: Expert

Home Town: Brentwood, New Hampshire, USA

Living In: Lebanon, Ohio, USA

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Reviewed: Jan. 28, 2007

Oh my gosh! This is the BEST Italian bread I have ever tasted! My first try didn't rise very well. The loaves were tasty, but small. On the second try I added the salt with the liquids instead of with the dry ingredients because I have heard that salt can kill the yeast. I also added 2 Tbs. water and 1 Tbs. gluten, and shaped the dough into one large loaf instead of two smaller ones and sprinkled sesame seeds on top. This was just incredibly good! I will be making this bread every week, and will probably make extras to give to the neighbors.

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