Reviewed: May 17, 2006

I cut the recipe in half to make one nice loaf. This had a wonderful texture and I didn't find it difficult to work with at all. It came together nicely, and rose well. I used fresh chopped basil from my window garden and topped with sesame and poppy seeds, and dehydrated onions. The dried onion gave it a really nice flavor, crispy and roasted on top for extra flavor. I halved the oregano as a personal preference. It stayed soft the next day. Very lovely texture.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Apr. 23, 2006

I cut this recipe in half and tossed the ingredients in my bread machine, then let the dough rise before oven baking. This bread was a complete hit with my husband. I substituted italian seasoning for the oregano and basil, and parmesan for the romano (out of necessity), but the bread was delicious.

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Apr. 7, 2006

Very easy and tasty recipe. It worked for me which as great, as I had been making bricks for a while now and getting discouraged.!

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Bill

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Reviewed: Mar. 22, 2006

We really enjoyed this bread. My mom made it for us all for an "Italian Night" we did. We paired it with the "Spicy Oil and Vinegar Bread Dip" on this site, and it went perfectly! I can deffinetly see using it for a pizza dough.

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Mar. 17, 2006

I've made this one a few times now and it's been absolutely fantastic each time! And the smell in the kitchen is just intoxicating! Thanks so much for the receipe!

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TURTLE03

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Reviewed: Mar. 13, 2006

Wow this was absolutely delicious! I have rave reviews from everyone. I enjoy making bread from scratch, this one is DEFINITELY a keeper!

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BLONDIE1020

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Mar. 4, 2006

Excellent bread. Made with Cavatini II from this site. Perfect together. Like others, I made the bread with my dough cycle on my machine and then transferred to the oven after I let rise for about 30 minutes. Delicous.

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LESLEYfromWI

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Reviewed: Feb. 14, 2006

awesome and easy! no changes.

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10000 lakes

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Reviewed: Jan. 30, 2006

wow this bread rocked!!! will be making this with every dinner!!

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Jan. 25, 2006

This bread was all the talk at a dinner party last evening...I highly recommend it!

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Miss Stephanie

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Reviewed: Jan. 22, 2006

I used my breadmaker on the dough cycle to make this and then shaped it into an oval shape, let it rise about 30 min and then baked it on a cookie sheet. I realized after I baked it that I forgot the onion powder, but it was excellent without it. I only had the canned parmesan cheese (like you sprinkle on spaghetti) but it turned out great. Excellent recipe.

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GRANDMAH

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Reviewed: Jan. 22, 2006

Very good, I made last night for my husband and friends and we went through one loaf in 20 mins. Makes 2 large loaves. Very good!

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Sarah C.

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Reviewed: Jan. 21, 2006

This was great bread. I scaled this recipe in half for 1 loaf and made this in my Bread Machine and it came out perfect. It rose just right. I didn’t change a thing except I used a Romano/ Parmesan blend for the cheese. I used the shaker type not fresh shredded. I used the regular white bread 1 ½ lb. loaf setting. I will make this again and again. Great potential for making the dough only in the machine and then (if you are feeling ambitious) making the Italian loaves, soft bread sticks, bread twists, pizza dough or sub rolls for meatball sandwiches or Italian cold cut subs. I will also try this on the French bread setting for a crustier loaf. It was perfect with my lasagna and it’s a flavorful and healthier alternative to the same old butter laden garlic bread accompaniment. I’m no health nut so you know this has got to be good when I consider that!

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JUSTCYN

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Bay Minette, Alabama, USA

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Reviewed: Nov. 20, 2005

Good, but not spectacular. This bread is very flavourful - best eaten on its own with some butter. Didn't rise at all - perhaps because of the amount of flour(seemed like too much, but the recipe states that dough should be stiff...)? I made buns which were more like biscuits. Nice and dense.

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Kinchan

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Reviewed: Oct. 17, 2005

My husband cant stop eating this bread. It was truly easy to make It was also some of the first bread beside biscuits I have ever made.

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oojennifer

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Reviewed: Sep. 24, 2005

Very yummy!!!

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JNKGIBSON

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Reviewed: Sep. 21, 2005

I was looking for a Italian bread recipe today, when I came across this one. So I figure I would try it. Well all I can say its already gone!! It was so good....The kids are already asking me to make some more tonight so they can have it for tomorrow for lunch.

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mom of many

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Reviewed: Sep. 3, 2005

Wonderful Bread...would be great as a pizza crust

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ginamaria

Cooking Level: Intermediate

Home Town: Green Lane, Pennsylvania, USA

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Reviewed: Aug. 30, 2005

I cut the recipe in half to make one loaf. This worked great in my bread machine. The bread had a nice aroma, and was very soft. Thanks for the recipe.

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MOJOJOJO3745

Cooking Level: Intermediate

Home Town: Snellville, Georgia, USA

Living In: Saint Charles, Illinois, USA

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Reviewed: Aug. 12, 2005

I've made this bread several times, and it's always a success. People love it and ask for a loaf to take home. I have substituted thyme for oregano (my own preference) and I bake on a cookie sheet, shaped like a typical italian loaf and scored across the top, with corn meal to prevent sticking. I have used parmesan reggiano in place of romano, if that's what I have on hand. Comes out fine. I like this recipe because it is simple and easy, and has always given me a good outcome.

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GEOFFC

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