Reviewed: Jan. 22, 2005

The best recipe I've ever followed. The bread came out excellent really tasty. Ever so easy to make. I'm very plesed with myself.

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SUZIE12

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Reviewed: Jan. 10, 2005

Thanks. Followed exactly and the recipe worked great. Will use again.

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KJ

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Reviewed: Jan. 5, 2005

Great basic bread recipe! It's always gone quickly at my house.

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CHESSNUT57

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Reviewed: Dec. 29, 2004

I cut the recipe to make one loaf (didn't know how would turn out). For dough: I added a bit more water. For baking: Since I didn't have a spray bottle, I sprinkled on the water and lightly rubbed. Also didn't turn the bread over. For the greasing: I used extra virgin olive oil. The baking takes about 20 minutes. Very pleased at the ease of making. Will make the whole recipe next time now I know it will turn out good. It's something else having fresh homemade bread anytime you want :-)

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ISORTGAMMM

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Reviewed: Dec. 21, 2004

Crusty on the outside. Soft and chewy on the inside. As a first time bread maker, I was surprised how well it turned out. Will make again.

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Enzo

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Reviewed: Dec. 2, 2004

Easy and delicious! I looked for a last minute recipe and found this one...I was nervous to try it out since I am not that experienced in baking my own bread, but I was pleasantly surprised! I had to use a bit more flour than the recipe called for due to humidity. It baked up nice and golden and we ate it sliced hot out of the oven! The only difficult part was shaping the loaves. I guess I need more practice!

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SAMMYD1

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Reviewed: Nov. 27, 2004

Nice bread, and very easy. I didn't use a full 7 cups of flour as it wasn't necessary. Looks like the variation on humidity tip was correct! Bread was crusty on the outside and chewy on the inside. Made two loaves and some rolls which reminded me of german Brodchen (sp?). Will probably make again but it's not converted me to handmake all my bread. Oh, and I used basting brush to put on a little water instead of mister (had none). Seemed to work fine.

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OFF-KILTER

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Reviewed: Nov. 22, 2004

I've never made bread before so I was curious and nervous to try this recipe. I'm glad I did! I never would have done it if I didn't have a KitchenAid though. I can't imagine how long it takes to knead by hand! For other beginners, the yeast is proofed when it looks like a just poured beer.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Nov. 9, 2004

This was a good bread, but it was not what I was looking for. I wanted something lighter on the instead, and the crust was too hard. This is very good if you are looking for a rustic kind of bread. It does not have a whole lot of taste to it though. This would be excellent for dipping in oil and spices, but not for sandwiches.

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EDWARDGMYS

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Nov. 2, 2004

This bread recipe turned out a little disappointing to us. It was not as light as I was hoping. Perhaps more yeast is called for. I am going back to any own old recipe.

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TONYSONY

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Reviewed: Oct. 17, 2004

This was excellent. I admit I changed it a great deal... I used honey rather than sugar, and I threw some mozzeralla cheese into the dough along with various spices. I also baked it for 25 min on a pizza stone and followed another reviewers idea of throwing ice in the stove since I didn't have a mister either. It was awesome. Next time I want to add more salt to the dough however. I took to heart others opinions that it was too salty so I cut it down a bit. Mistake! This is excellent bread. So good.

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MUSHY1127

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Reviewed: Sep. 25, 2004

there must be some mistake...that's too much water for so little dry yeast

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BLITZEBILL

Cooking Level: Expert

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Reviewed: Aug. 14, 2004

Very good basic italian recipe. I ususaly add basil and other spices to the dough to taste.

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SEAVEY72

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Reviewed: Aug. 10, 2004

Delicious! I made an "Italian" dinner for my hubbie and he LOVED the bread. It was crusty on the outside and soft on the inside. We dipped the bread in baslamic vinegar and olive oil. I cooked it on a pizza stone (heated for 15 minutes). Since I didn't have a spritz bottle I threw a few ice cubes in the oven about evey 5 minutes. The bread was done in 30 minutes and perfect. I will be making this again!

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KWESTOVER

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Reviewed: Apr. 25, 2004

Yum!! I'm a first time breadmaker and it still came out great! It took forever to rise though. I did add about a cup more flour to the recipe. I didn't have cornmeal, but it was fine... I added sesame seeds to the top of one, it was great! It only needed to bake 20 minutes or so. Thanks for a great recipe, I'll be making it again!

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JESSAMINE689

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2004

Very easy and delicious, with an excellent crust. I have tried this recipe twice and it has been a hit both times. The second time I made only 2 instead of 3, and it still turned out just fine. Great for dipping in olive oil with spices!

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DJB713

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2004

I have made this recipe many times and everyone that has eaten it has loved it!

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awalkerm

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Reviewed: Jan. 14, 2004

This bread rocks!! Also great to use to make garlic bread.

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SPARKY4CA

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Reviewed: Jan. 13, 2004

This was the best Italian bread I've ever had! I wasn't sure if it would turn out right, because the last cup of flour clumped up and didn't want to mix into the dough, but I worked my way around the problem, and the bread turned out wonderfully. It was delicious overall, but the crust was the best part, I think. I will definitely make this again! Although, next time, I think I'll use bread flour instead of all-purpose, and I'll only use 6 cups instead of 7.

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Kiss Me, I'm A Pirate

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Reviewed: Dec. 14, 2003

Great recipe, I couldn't believe I made such great bread, fabulous crust!! although next time, I will use less salt.. it left a salty aftertaste I don't care for.

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