Reviewed: Sep. 2, 2007

This recipe is wonderful! I followed it and other members' hints to a tee and produced three lovely, delicious loaves. Thank you very much!

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steffles

Cooking Level: Intermediate

Living In: Manassas, Virginia, USA

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Reviewed: Aug. 8, 2007

Really Great Recipe! Thanks so much. I followed all of the previous advice about proofing, misting, etc. and it really worked well. I was shocked.

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Mags

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Reviewed: Jul. 19, 2007

MMMM I changed the serving to 12 so it could be just one loaf and Imake it with the recipe from this site called Italian Spaghetti Suace with meatballs. Was a great dinner. I also sliced and toasted it in the toaster oven with butter and garlic powder. MMMMMM thanks!

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Jul. 13, 2007

realy good, even better with a little bit of honey butter~

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Ashi Meessir

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2007

This is a very tasty bread and my husband loves Italian bread. Makes great toast also.

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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. 3, 2007

This was so good, and much cheaper to make than buying an actual Italian loaf from the nearest bakery. Instructions were a little hard for me to follow at points, being a beginner chef, but this turned out quite well in the end! Next time I will try baking some cheese in there, if possible.

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Apr. 17, 2007

This bread was yummy! Instead of making 3 loaves, I made 2 big ones. I did'nt have a mister, so I put a pan of water in the oven while baking.It took about 20 min. in my oven. I will definetely make this again! Thanx!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Mar. 8, 2007

This is a pretty forgiving recipe. Many of the other reviews posted were very helpful (I never heard of the water misting every few minutes and it worked great, and thank god I didn't leave in the oven for a full hour). I used the kitchen aid mixer to knead the dough, but should have done it by hand because the dough ended up being too sticky. Hand kneading is definitely the way to go. I didn't have any cornmeal to put on the pan so I just used olive oil and it didn't burn at all. Took about 20 minutes to get that perfect golden brown color. I tried to cut the recipe in half and decided to make one giant loaf....mistake! I ended up with a wide and sorta flat slab that took up almost the entire span of the oven. I will try this again, but would like to add some herbs (thought it was a bit flavorless and since I would not go through all this trouble just to sop-it-up in some sauce, I think it needs a slightly stronger flavor). I would like to try and shape it into personal sized bread sticks or rolls as well.

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allfood

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Reviewed: Mar. 4, 2007

SO SO SO SO GOOD!! I couldn't find sub rolls at the store yesterday, so I made this recipe and cut it into 6 pieces for our italian sausage sandwiches! WONDERFUL! The recipe forgot to say how long to bake, but mine did well in about 25+ minutes.

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Todzwif

Cooking Level: Intermediate

Home Town: Jefferson, Ohio, USA

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Reviewed: Feb. 7, 2007

Excellent bread recipe. We all loved this bread. We will make this again!

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April

Cooking Level: Intermediate

Home Town: Stanley, New York, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Feb. 6, 2007

Well, this was wonderful! Over the centuries (LOL), I've struggled with making Italian bread. The flour quanity is a touch kinda thing, add until it is not too sticky. I use the instant yeast, so no proofing!!!!!!!!!!! Just remember to increase the water tempeture to 180*. I served this with an eggplant casserole to my Italian parents and my twin, delicious!!!!!

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YSAM2U

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Reviewed: Feb. 1, 2007

I just recently purchased a Kitchen Aid stand mixer. I am having so much fun making homemade bread because the machine does all the work! I noticed the dough was a little sticky but after adding more flour it came together just fine in the mixer. I actually had nothing to use to mist the loaves with so my bread did not come out quite right but it was still good.

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amandad

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Uhrichsville, Ohio, USA

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Reviewed: Jan. 23, 2007

Good, basic, easy recipe. I made Pasta e Fagioli for dinner and wanted some good bread to go with it. This was perfect. I dumped the ingredients in my bread machine on the Dough setting, and then finished by hand and baked in my oven. Great meal for a rare cold winter night here in the Arizona desert.

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JAMJMine

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2007

This is a great recipe. For those who said the dough was sticky, I used 7 cups of flour but I only mixed in 6. I used the last cup for kneading and eventually got the final cup kneaded in. I kneaded by hand for about ten minutes. Since it has to rise 3 times, it's a bit of a projct but great when you're home all day.

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Mame Noonan

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Reviewed: Jan. 8, 2007

Great recipe. I added a little extra sugar to help the yeast proof a little more, and misted the first ten minutes as per Rodney D's suggestion. My only complaint is that my crust didn't turn out quite as crisp as I'd wanted, which may mean my oven's a bit off, so I may up the temperature a bit to 475 degrees, we'll see if that doesn't give me a little more aggressive crust.

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Tommy

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Reviewed: Jan. 5, 2007

Since moving to Virginia from NYC, we really miss the fresh bread from the bakeries, so I've started baking bread. I've tried tons of recipes in a quest to find the "perfect NY-style bakery bread" and this one is IT! Even when we have guests over, they tell us how good the bread is.

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princess2u

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Midlothian, Virginia, USA

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Reviewed: Jan. 2, 2007

crusty on the outside and soft inside. added some spices, garlic, parm cheese, next time will add more I think, but would be great on its own. this is especially good dipped in olive oil and spices. a real hit at dinner last night.

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Erin&Mike

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Reviewed: Nov. 19, 2006

I scaled the recipe to make one loaf, adding 2T vital wheat gluten and a touch more sugar than the scaled-down quantities indicated. Per reviewer RodneyD's recommendation, I misted the bread with water every 3 minutes for the first 10 minutes, and also placed a pan of water in the oven to increase the humidity. This loaf turned out great; much better than the French Baguettes I've doggedly labored over! The crust is golden brown, the inside is chewy and flavorful. The recipe didn't indicate how long to bake; I baked it for about 20-25 minutes. Thanks so much, Christine (and RodneyD)!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 16, 2006

Ok, I have made this 3 times. First time the bread was to die for. The second time I used all whole wheat flour and it was aweful. The third time I used white flour and it turned out not as good as the first time. Im not sure why. I will make this again some time when I have the time. I dont think I changed anything on the recipe.

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HEIDI4

Cooking Level: Expert

Living In: Fillmore, Utah, USA

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Reviewed: Nov. 10, 2006

This is soooooo good!!!! I am a novice at baking bread, so I relied heavily on the suggestions made by RodneyD (thanks!) and misted the bread for the first ten minutes. Also, in order to accelerate the rise (for the first two), I used my crock pot - turned on high to get it warmed and then unplugged it when the dough went in. This made it feasable for me to make this on a week night. Made 2 loaves (halved the recipe) and threw in some Italian seasoning as well. These were awesome - best bread I ever made (I keep saying that with each new recipe I try....but seriously, this is outstanding). Will make this one again for sure! Also, since the recipe is very vague as to the cooking time, once I put it in the oven, the bread was done in about 25 minutes (for those like me and clueless, that might help)!

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