Reviewed: Dec. 14, 2005

This is the second time I made this bread and I thought I'd try making half the batch into rolls. I pulled off chunks of the dough, lightly rolled it in my palms to make it smooth, let rise as stated and baked for about 20 minutes, misting every 5. After 10 minutes I turned the rolls upside down to finish baking. WOW were these every AWESOME as rolls!!!! I will be making these again and again!! Thanks!

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Reviewer:

Lisa Mc

Cooking Level: Intermediate

Living In: Niagara Falls, Ontario, Canada

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Reviewed: Dec. 7, 2005

Very good bread recipe, we enjoyed this very much. Thank you Christine.

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IndyRob

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Lapel, Indiana, USA

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Reviewed: Nov. 21, 2005

I had problems with my dough not rising enough, then falling when I went to put it into the oven (it stuck to the cloth). Once done it was so hard I could not eat it, my husband joked that it could be used as flat bread. He said it taasted good, but the crust was really to hard to eat.

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TERRI B.

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Reviewed: Nov. 17, 2005

excellent recipe and very easy to make. turned out great!!!!

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GUNTHUR

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Reviewed: Nov. 8, 2005

I found this recipe in 2002 and have probably made it about 50 times! WE LOVE IT. It's easy, it tastes great and comes out perfect every time. Thanks so much : )

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Momsa

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2005

Good Bread, a little to much yeast flavor but overall a nice bread.

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MELY C.

Cooking Level: Expert

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Reviewed: Sep. 20, 2005

Good & Easy! The bread had a great crunchy exterior and a nice texture inside, not too dense but not too light. It also makes wonderful rolls.

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accidental cook

Cooking Level: Intermediate

Home Town: Juneau, Alaska, USA

Living In: Sunnyside, Washington, USA

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Reviewed: Aug. 25, 2005

Wonderful! I used 1 large cookie sheet and divided the dough into 4 loaves. I misted the loaves every 5 minutes because it's so much fun, and they were done within 25 minutes. 3 of the 4 loaves fed a dinner party of 8. Another reviewer had mentioned they had trouble getting their bread to rise, I did not, but I did notice that 1pkg of yeast doesn't measure 1 tablespoon, so perhaps they were depending on the labeling of the package and not actually measuring their yeast. I used the kitchenaid mixer, used it to do all the kneading so this was a very easy recipe.

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EARLANDVALERIE

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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Reviewed: Aug. 24, 2005

We really liked this bread! I didn't have a spray bottle or what ever, so I just lightly brushed water on it with a pastry brush.

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ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Aug. 23, 2005

Not bad, but not the best tasting I have ever had

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MWilliams

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Reviewed: Aug. 22, 2005

I make a lot of bread, however, don't know what's wrong...bread never rose...left it for 1 1/2 hours and just never rose at all...disappointed.

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ANGIESKI

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Reviewed: Aug. 20, 2005

Mamma Mia thats a great bread! :)

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Sally Jeanne

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Reviewed: Jun. 27, 2005

I really like this bread I gave it 5 stars for taste but I'm giving it 3 stars for the directions. I found I had to find my own way through the directions, it states cook time 1 hour, I found that 30 min. is plenty (I am using a baking stone). Also regarding step 4, when you separate it and place it back in the bowl to rise once again it becomes one round of dough, so why separate it? The second time I made it I skip the separating part but did punch down and let rise again, then separated it into loaves after the second rising. Now in step 6, where it says to turn occasionally, I just skipped that step all together because I found that step too awkward and as far as "done when golden brown" well after 30 minutes of baking the loaves are closer to dark brown, and I'm only baking it in half the designated time. I really like the taste of this bread and after playing with this recipe several times I now have no problems but I did the first few times I made it. It seems others didn’t have any problems but I did, so for what it’s worth these are just some of the problems I encountered.

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Diane Lynn

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Reviewed: Apr. 15, 2005

This is absolutely wonderful. I married into an Italian family and they all loved it. Now for big family events, they want me to make the bread.

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CHIMENTO

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Reviewed: Mar. 6, 2005

This bread is the best. I LOVED it. Another reviewer mentioned it taking a long time to rise, so I used 1-1/2 tablespoons yeast. It turned out crusty on the outside (but not too hard) and soft and chewy on the inside. I will be making this for the rest of my life! Can you tell that I love bread?!

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7FROMHEAVEN

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Reviewed: Mar. 4, 2005

I mixed up this dough with the intention of making some pizzas to put in the freezer. I made one test pizza using 1/3 of the dough. Even tho it came out looking beautiful, the crust was too tough and chewy. The remaining 2/3rds of the dough sat in my fridge in a ziplock bag for 3 days before I got around to making one large loaf and baking it. Mostly I just did it to get it out of my fridge. I expected to end up throwing the bread away because after all, it had been neglected and chilled for 3 days. To my surprise, it turned out to be delicious. We're having the last of the loaf as warm garlic bread tonight. I'm looking forward to making this recipe again..as bread, not pizza dough!

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HEYNOW1

Cooking Level: Expert

Home Town: Lawton, Oklahoma, USA

Living In: Houston, Texas, USA

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Reviewed: Feb. 28, 2005

Great bread!! My family loves it. I make it at least once a week. Be sure to get a spray bottle to spray the oven and the bread before and during the baking, and then when it comes out of the oven.

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MERRIWETHER9

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Reviewed: Feb. 10, 2005

My favorite italian bread recipe.

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JOLLIFFE54

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Glasgow, Lanarkshire, Scotland, U.K.

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Reviewed: Feb. 8, 2005

Pretty good. Very easy to make, but did not come out like Italian bread, to me. The texture was very much like sourdough bread - very dense and chewy, but without the sourdough flavor. Crust was a very light color, and not so much crunchy as chewy. May try again to see if it is my technique, but also still looking for perfect Italian bread recipe.

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