Reviewed: Apr. 26, 2012

Made this as bread as is, and It was ok...a little bit to much spice...Made It again as pizza dough....and Wowser's...Excellent! made it with "exquisite pizza sauce" from AR....Oh Yum!

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Reviewer:

Roxxx

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Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

Reviewed: Apr. 23, 2012

A fantastic recipe! I made for the first time yesterday, and almost all of it is gone today. It had been a while since I made some bread, and this was real easy to do without using my bread machine. The seasonings worked well together and it wasn't dry at all. Towards the end of the bake time, I could smell the bread from the top of the stairs, which was very aromatic. Brushed to the top with olive oil before and after baking, which gave it a real nice brown color. I'm interested if using an egg wash will make the crust darker. The only thing I may do differently next time is use a Parmesan cheese blend and use little more cheese than what the recipe calls for. I may also make clover rolls out of them, since I made the bread for tomato soup. Perfect for dipping. In short I highly recommend this bread recipe, especially if you are looking to make bread that taste like the ones in Italian restaurants.

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Reviewer:

Angela D

Cooking Level: Beginning

Reviewed: Feb. 7, 2012

Awesome!

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Reviewer:

Peach

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

Reviewed: Jan. 8, 2012

Delicious! I made this to serve with soup & it is one of the best breads I've ever made. I used my bread machine, so I halved the recipe & it turned out perfectly. Even my kids (who are picky eaters) loved it.

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Reviewer:

Jennifer

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

Reviewed: Dec. 29, 2011

I used this recipe to make braided stuffed spaghetti. It was pretty good and worked really well. Next time I will probably use fresh garlic though. This will definitely be my go-to bread recipe!

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Reviewer:

rachelcooks

Reviewed: Dec. 16, 2011

Excellent flavor. I added a Tablespoon or so (eyeballed it) of chopped black olive and a splash more olive oil as I was kneading it. Last 5-10 minutes, I brushed the tops with olive oil. Made excellent sandwiches with it. My teenager enjoyed slicing and eating a half loaf while it was still warm.

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Reviewer:

Daniel

Cooking Level: Expert

Reviewed: Dec. 3, 2011

This bread was fantastic! It was a very easy recipe to prepare. I let it rise a second time before I put it out on the baking sheet and it was the perfect, light & fluffy bread. The herbs gave it the perfect taste. Thanks for a great recipe!

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Reviewer:

SEWIN76

Reviewed: Nov. 26, 2011

awesome bread

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Reviewer:

marlenc

Reviewed: Sep. 19, 2011

This was my first time making bread, and I will definitely use this recipe again! It was surprisingly simple and smelled delicious. I made this for a dinner party and got rave reviews from my friends. I did substitute Parmesean cheese for the Romano cheese (my grocery store is seriously lacking in the cheese department!), but the change seemed to work fine. I also baked it for about 10 extra minutes as it still looked a little doughy. I highly recommend this recipe, especially if you haven't baked bread often!

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Reviewer:

alliemichael

Cooking Level: Intermediate

Home Town: Jackson, Tennessee, USA

Living In: Clarksville, Tennessee, USA

Reviewed: Sep. 1, 2011

I have been baking bread for a long time - this is a FANTASTIC recipe. The amount of salt concerned me, as well as the amount of spices, but the bread rose beautifully and baked up nice and soft. The only change I made was to substitute in one cup of wheat flour. Kneaded the dough in a KitchenAid mixer and shaped it as round loaves on a cookie sheet. Only thing that would be better about this bread would be if the crust was thick and crunchy, but I think there's a secret to that I haven't figured out yet. Great recipe!

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