Reviewed: May 19, 2012

This recipe is perfect, no changes needed. Look no further! I made without a bread machine. I mixed the yeast and brown sugar, then added the warm water. Put 2 cups flour in bowl, add yeast mixture, stir well with spoon. Then add 2 more cups flour, and fold in with your hands. Let rest til double in size, then shape into loaves. The egg/water mixture makes the perfect topping, and if you want to season with oregano and parm cheese, it sticks on great! I did that and made subs with it. So good! Thanks for sharing this recipe!

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Reviewer:

lori+5

Cooking Level: Intermediate

Reviewed: May 13, 2012

My 8 year old made this by herself and we loved it. She thinks it's better than store bought it's so tasty. I concur.

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Reviewer:

PRVRBS31GAL

Living In: Gurnee, Illinois, USA

Reviewed: Apr. 25, 2012

super good.. will make again for sure.!

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Reviewer:

NICOLELYN

Reviewed: Apr. 11, 2012

Amazing bread! I decided to make this because someone had posted in the 'buzz' that hers turned out dense and seeked for help. After reading a few reviews, I used half bread flour half all-purpose flour and cut the salt down to 1 teaspoon. I had used the bread machine for the kneading part only (20min) and rised the dough in a lightly oiled bowl, covered with a damp towel inside the oven with lights on. Since the house was cold, I turned on the warm setting (boost the heat) until it starts to warm up but not too warm. Then turned it off. It doubled in 30 minutes. Thought that was awesome because normally I let dough rise way longer than that. After shaping it, I placed in a baking pan which I smeared with teensy bit of oil, dusted cornmeal, and covered with a damp towel then placed it in the oven. The bread was soo soft with slightly chewy crust just like the convenient store.

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Reviewer:

{ moaa }

Cooking Level: Intermediate

Reviewed: Apr. 11, 2012

DELISH...THANKS FOR SHARING...!

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Reviewer:

IDALYZME

Cooking Level: Intermediate

Home Town: Pulaski, Virginia, USA

Living In: Holly, Michigan, USA

Reviewed: Mar. 28, 2012

This is THE BEST Italian bread recipe I have ever tried, and I have tried many! I bake many different types of breads and have been experimenting with different recipes to try to get that crispy crust like the bread from the bakery, without success. This recipe accomplishes that! Wonderful crust and dense chewy inside, just like the Italian Bakery! I added sesame seeds on top and scored the top mmmmmmmm good! Thank-you for ending my search, LOL.

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Reviewer:

Tershi

Reviewed: Mar. 13, 2012

Very good bread. It's a lot easier to eliminate the cutting board and form the loaves on the baking sheet, sprinkled with cornmeal. No transfer necessary after rising, and the risen loaves don't get shaken down trying to transfer them from the board to the baking sheet.

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Reviewer:

Marcia

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Manalapan, New Jersey, USA

Reviewed: Mar. 9, 2012

I halved the recipe and made one loaf. I was very happy with how the bread turned out. As others mentioned, it is a dense bread, but still yummy. The small amount left over did not keep well though. It was quite hard the following morning even though I had wrapped it up overnight. Would make good french toast though.

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Reviewer:

SeaWench

Cooking Level: Intermediate

Home Town: Gold Coast, Queensland, Australia

Living In: Seattle, Washington, USA

Reviewed: Feb. 29, 2012

Very good bread. Easy to do. I only needed 3 2/3 cup of flour. The inside texture of this bread is incredibly soft. The crust is nice as well. Thanks for posting it.

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Reviewer:

DIEM

Reviewed: Feb. 27, 2012

Baked it right in the bread machine- SO good. I kept all the ingredients as is except I cut back on the flour to 3 cups (that is the max capacity for my machine). I was really worried that less flour would screw up the finished product- I set my machine to bake while I was out of the house- so there was no room for tweaking as the bread was being made. But guess what? We had a gorgeous loaf of bread. VERY good.

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