Reviewed: Feb. 22, 2008

Halved the recipe- may have been too much flour, as it came out a bit dry. I had hoped the crust would brown a bit but it did not; maybe try brushing with oil towards end of bake time on next attempt. Tasted great in grilled cheese next day.

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Elise1085

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 20, 2008

I'm a breadaholic, and this is one of the best bread recipes I've ever tried. It's also one of the few recipes I didn't feel like I could make better if I tweaked it some. I cut the recipe by 1/3 (so it gave me a 4 cup flour loaf), but other than that I followed the recipe to a tee. Baked it in my covered stone bread baker, then served it with a Minestrone soup. This is truly a 5 star recipe. Highly recommended!!!

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P.Smith

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jan. 29, 2008

Yum yum yum .... My house smelled like heaven !!!! I skipped the cheese,onion powder, used dried herbs(did not have any i wanted to try it so bad), fresh garlic. Very nice ...and stayed soft the next day (i have had problems bread fealing very dry up next day). We could eat this bread just like that or with butter ... Thanks for the recipe ...i will be trying this with whole wheat and other herbs tooo

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SK

Cooking Level: Intermediate

Living In: Santa Ana, California, USA

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Reviewed: Jan. 29, 2008

this bread was very flavorful and easy to make. it went great with spagetti.

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Mimi B.

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2008

So good! I just took it out of the oven and been pulling pieces off ever since. I ended up using only 5 cups of flour but it seems fine!

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STAR912

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Jan. 17, 2008

This turned out beautifully. I was looking for a good made from scratch recipe other than white bread, and this was perfect. I added a few thing though after the first rising....I put about a cup and a half of shredded cheddar in the dough, and split the dough in half. In one of the halves I put about 2 tablespoons of chopped jalopenos. I baked both loaves in the oven on our pizza stone....and then added more cheddar to the top when I was done. Turned our really good!

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shellnscott

Cooking Level: Intermediate

Home Town: Calumet, Michigan, USA

Living In: Gwinn, Michigan, USA

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Reviewed: Jan. 4, 2008

I just got myself a Kitchenaid standmixer and wanted to try out a good stiff dough to see how it would work (got a bit concerned after reading some reviews). It did fine tho and there were no problems. IT also made this recipe very easy as it doesnt require lotsof kneading. Anyways, this bread was very, very good. Nice soft texture. Will brush it with something next time to make it a bit crispier, but otherwise great.

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Asphyx

Cooking Level: Beginning

Living In: Delft, Zuid-Holland, Netherlands

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Reviewed: Dec. 26, 2007

This was my first time making homemade bread ever. I was surprised by how easy this recipe was (despite the manual labor of stirring in the 6 cups of flour). It came out sooooooo good and smelled incredible! I will definitely make this again.

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Joannah

Cooking Level: Intermediate

Home Town: Springfield, Massachusetts, USA

Living In: Enfield, Connecticut, USA

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Reviewed: Dec. 18, 2007

This smelled so good when I was mixing it up and then the baking... ahhhh... the baking - divine! It tasted great too, a nice moist interior with tons of flavor. I used shredded parm, because it was what I had. Thanks!

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MELODY0112

Cooking Level: Expert

Living In: Royal City, Washington, USA

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Reviewed: Dec. 16, 2007

This bread is delicious! I ate almost half the loaf myself when it was still warm. I had a problem with my yeast so it didn't rise to its full potential but it was still delicious. I made an olive oil dip to go with it of EVOO, salt, pepper and red pepper. It complimented it nicely. Thank you for sharing, I am planning on making this again for the holidays.

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Mandy Sue

Cooking Level: Intermediate

Home Town: Lake Hiawatha, New Jersey, USA

Living In: Florham Park, New Jersey, USA

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Reviewed: Dec. 4, 2007

Spectacular! I am now using this for our basic bread recipe. It really jazz's up a generic meat & cheese sandwich.

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forpeepsakes

Cooking Level: Expert

Living In: Lapeer, Michigan, USA

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Reviewed: Nov. 25, 2007

Wonderful recipe, worth the time! I like to make it with rosemary sometimes too, instead of the basil (or in addition).

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whblynne

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2007

The smell says it all! Italian bread with a kick. Great for an italian dinner.

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Jerod

Living In: Lawrence, Kansas, USA

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Reviewed: Sep. 11, 2007

What a yummu tasty bread this is! Even the dough smelled great while rising! Yes, I will agree with another comment that the kneading is a lot of work, but it's well worth it, especially if you have the time to do it! This reminds me of the bread served at the Macaroni Grille restaurants, and definitely a recipe I will make time and again!

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PBOWES3597

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Reviewed: Sep. 5, 2007

This is one of the best bread receipes i've found so far. I've made it over a dozen times. I've made it as its listed, and used it as a base for a wheat bread, honey bread, etc etc etc.

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Lara

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Reviewed: Jun. 23, 2007

I've made this bread several times and I love this recipe!!! Dough is easy to work with and the loaves are a nice size.

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MSMARTI

Cooking Level: Expert

Home Town: Oakville, Connecticut, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 4, 2007

This bread came out great. you can add whatever spices you prefer, and it will still come out great. The only important thing is to make sure that when you're shaping the loaves, not to kneed the bread too much. Just touch it enough to make it the right shape and leave it alone.

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Jasmine

Cooking Level: Intermediate

Living In: Ithaca, New York, USA

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Reviewed: May 15, 2007

So good and easy to make! thanks for sharing!

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Katie

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Reviewed: May 2, 2007

Just finished dinner and this bread was a hit. I did make a couple slight changes. I added 2 Tbl. wheat gluten to help it rise better, and I used an egg wash and sprinkled it with Rosemary just before baking. Wonderful, especially with an olive oil dip.

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Frank Barnett

Cooking Level: Intermediate

Home Town: Highland, Indiana, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Apr. 28, 2007

Very good! My family loved this bread. I halved the recipe and cut the dough into two. I froze one ball for pizza dough (which turned out great) and made the other half into about 12 breadsticks. I also added some ground rosemary, used freshly grated parmesan cheese and brushed the breadsticks with melted butter when they came out of the oven. Delicious!

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