Reviewed: Dec. 6, 2008

Amazing! Now that I can make delicious bread from scratch, I will never buy bakery bread again.

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Reviewed: Dec. 4, 2008

The closest Italian bread recipe I have found. I'm a born and bred NY'er and moved to Virginia in '05. Could not find good Italian bread, so I searched for good recipes and this was it. Even though I've since moved back to the Tri State area and still bake this bread. It's perfect!

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MarieM

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Randolph, New Jersey, USA

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Reviewed: Dec. 1, 2008

I followed the recipe exactly and the bread turned out great. I wish it had exact times in the instructions, but I figured it out from another bread recipe. My crust was somewhat hard, though not too much. Maybe I didn't mist the dough enough. But this is definitely a keeper. I served it with an oil, vinegar and herb mixture.

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Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Nov. 27, 2008

Adding a bit of olive oil in the dough makes this bread impossible to survive longer than 20 minutes out of the oven. The family loves it! It also makes a great dough for a sicilian pizza!

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Just Plain Walt

Cooking Level: Intermediate

Home Town: Jackson, New Jersey, USA

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Reviewed: Nov. 13, 2008

It turned out rather well even though I subbed a third of the flour with rustic bread flour. The proofing was phenomenal. Made sure to have the dough quite soft, and brushed/spritzed with water every 3 or 4 minutes three times at the beginning of baking. I halved the recipe, so it took the three joined rounds on 32 minutes to be done. I laid it on a baking-paper-lined, semolina-sprinkled big round cake tin. The temperature I set was between 220 and 210 degrees Celsius, watching to make sure the top didn't get too dark. It turned out a lovely medium brown. Thanks for all the tips, fellow ARers. ^_^

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argus

Cooking Level: Intermediate

Home Town: Taiping, Perak, Malaysia

Living In: Cham, Zug, Switzerland

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Reviewed: Nov. 10, 2008

This bread really came out nice. I used about half bread flour and half all purpose. I think I ended up using more flour than called for to get a 'stiff' dough. It was a little too much for my stand mixer, so I kneaded by hand too. My 3 loaves baked up golden brown in 20 minutes, with a nice, chewy crust and fine texture. I didn't bother with turning the loaves while baking.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Nov. 9, 2008

This is a very good recipe for Italian bread. I do have a couple of suggestions. I do not break the dough apart until after the second punch down. Rather than misting the tops with water during baking, I spray them with a little mist of cooking spray. It browns the tops nicely. Also, cooking for 1 hour is far too long. The first time I made this bread I naively trusted the cooking time listed, set the timer, and went about doing other things. I only realized there was a problem when the fire alarm went off. 30 minutes at 450º is quite adequate.

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SNOWGARDENER

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

Living In: Watertown, New York, USA

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Reviewed: Oct. 25, 2008

I"m a novice baker and this is the 2nd time i've tried to make any breads. This one turned out good, a little bland(maybe next time i'll add some spices) the only problem i have is that the bread did not get a golden color(any suggestions?)It was brown on the bottom and white on the top. It did taste good(although for a beginner the directions were a little hard to understand) thank you for all who post comments(That helped ALOT) the crust was very crunchy(not sure if that's how it was suppose to taste) all in all not a bad recipe. Any suggestions woud be greatly appreciated. Thank you

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Marilyn

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

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Reviewed: Oct. 24, 2008

Yummy bread. Goes well as a garlic toast with Lasagna. Put a pan of hot water on the bottom rack of my oven instead of misting. Was done in about 25 minutes. Will be making this again.

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Blackbird

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2008

Scrumptious! Great color and texture. Paired with the Toasted Garlic Bread recipe from this site, it made an amazing garlic bread. I also had to use two more cups of flour than called for (9cups total) but I've been making bread a long time and typically just add flour until it looks "right" anyway. Someone mentioned that they prefer two larger loaves and I thought that I would try that. Each loaf was pretty big measuring 3.5"Hx10"Lx8"W. I will definitely divide into three loaves on my next try.

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foodcrazee

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Reviewed: Oct. 11, 2008

This was my first time making a yeast bread, and I was so impressed with how it turned out! I halved the recipe and made two small loaves. As others have pointed out, I had to add quite a bit more flour to achieve the desired consistency. For a half batch, I baked for about 30 minutes; I misted the loaves every 3 minute for the first 10-12 minutes (until the loaves were golden brown). Superb!

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Emily Hansen

Cooking Level: Beginning

Home Town: Kodiak, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 7, 2008

Easy, fun, and delicious. I feel the secret to any bread is to get the freshest yeast. Use it the day or week that you buy it and you will always have wonderful results. Thank you for submitting such a great recipe.

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Cleanplate1

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Reviewed: Oct. 1, 2008

OMG!!! This is ridiculously good bread!!! I can't even tell you how good it is! I cut the recipe in half and used 1 packet of yeast and 1 tsp of sugar in the proofing mix. I made one large, round loaf which will be very, very good with our French Onion Soup for supper!

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Sep. 6, 2008

Very tasty bread with an excellent crust!

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BOXPETE

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Reviewed: Sep. 5, 2008

It was good and easy for the most part. Simple ingredients made it easy to do with items I had on hand. The kids loved it and they are the world's pickest eaters,they are usually not fond of bread. Some of the directions were a bit etchy but after reading some other reviews, it was quite simplistic.

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Katharina

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Reviewed: Aug. 9, 2008

The taste of this bread is superb! Absolutely perfect, just the right amount of chew and lightness. I scaled the recipe for two loaves rather than three, and used bread flour. I needed to add about 2 cups more than the recipe recommended. I baked for 30 minutes at 450 and found that the crust was a bit overdone. Also, while my bread rose nicely and as expected prior to baking, in the oven it rose outward rather than upward. Might be better in a bread pan than on a cookie sheet.

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S. White

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2008

I love this style of bread and the recipe and reviewers notes gave me the confidence to try it myself. I was impressed with the turnout and I've made it over and over again. A friend recently gave me the gift of "artisan bread" she bought at the farmer's market - it was probably quite pricey - it was the same style of bread, but I liked mine MUCH better! Thanks for sharing!

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mrs.frisbie

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2008

coming from someone who is bread baking challenged, this was great, had to add extra flour but i seem to have to do that for alot of bread recipes, must be the hot humid weather here in the south, that said, i'm italian and this was great!

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leda

Cooking Level: Expert

Home Town: Carlisle, Pennsylvania, USA

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Reviewed: Jul. 27, 2008

My husband made this and it came out great. I halfed the recipe, maybe for something with a little more kick you could add italian seasoning but this is a good plain bread.

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LondonAsma

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Reviewed: Jul. 19, 2008

This is a great tasting bread with very little effort; and a good choice for begginers! I loved the smoothness of the inside. Thanks for the recipe!

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Mo

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Mama D's Italian Bread

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