Reviewed: Mar. 25, 2002

This is a wonderful recipe. It went very well with my Italian potato soup. I can't wait to use it as a pizza dough. Thank you Ann for the recipe!

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SUMMERK

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Reviewed: Mar. 23, 2002

This recipe was the first bread I've made that didn't require a breadmachine. It was easy to make, very tasty, and scales very well. I will continue to use this recipe for future dinners, or just as a snack.

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DANARCH

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Reviewed: Nov. 5, 2001

THIS WAS THE FIRST TIME THAT I HAD MADE BREAD FROM SCRATH - IT WAS SOO GOOD - MY NINE YEAR OLD STEP DAUGHTER LOVED IT - I WILL USE THIS ONE ALOT

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theboyzmama

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2001

It smells like pizza while it was baking.Kids liked it alot.Will make it again.Thanks

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stressedrn

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Reviewed: Oct. 9, 2001

This bread was absolutely wonderful! I will make it on a regular basis and am anxious to try it as pizza dough. I added 2 tsp of salt as another person recommended and omitted the basil and oregano. I used extra black pepper and parmesan in place of the romano. This basic recipe I believe, can be "tweaked" to anyone's liking. Thank you Ann!

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LAFLOWERS

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Reviewed: Sep. 11, 2001

This bread was absolutely amazing. The smell and the taste made my mouth water. I also made croutons out of the leftover bread and they taste like ones I buy from the store. Excellent recipe. Thanks Ann!!!

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SHANICE

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Reviewed: Sep. 9, 2001

This bread is soooooo good. Tender, flavorful, soft. I made the full recipe, cut the dough into 8 parts, rolled it out and filled each with hamburger/sausage pizza combination before wrapping them shut. Fully baked 2 for dinner; partially baked 6 for the freezer. They were big and oh, so good. Kids really liked 'em.

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KMKLEIN

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Reviewed: Jul. 1, 2001

Yum Yum yum yum yum yum. How easy and absolutely delicious! My friends were VERY impressed. A friend even said, "Hey this would make great pizza crust!" That's exactly what I anticipate doing next with this recipe. Thank you.

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Stephanie

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Reviewed: Jun. 23, 2001

Excellent recipe! I brushed melted butter on the top when it came out of the oven and sprinkled it with kosher salt to add a tad bit of texture and additional flavor. Thanks!

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LSTOKES

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Reviewed: Jun. 6, 2001

I used this as a pizza crust--it was phenomenal (top with gourmet chicken pizza recipe on this website). It was well worth the time!!!!

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LARAL

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Reviewed: Jun. 2, 2001

yum!

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BEARUN

Living In: Baldwinsville, New York, USA

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Reviewed: May 29, 2001

Made the recipe for a carbo-loading spaghetti dinner...quick, very aromatic, and it really hit the spot. What an INCREDIBLE bread. Hardly needs butter...so good just plain.

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BRENDANKMURPHY

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Reviewed: Apr. 28, 2001

this is excellent!!!! The house smells terrific after baking bread.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: Mar. 28, 2001

Great bread, very soft and very aromatic. I did it in the breadmachine. Just follow the breadmachine rules (first liquid ingredients, then dry) and it works!

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