Reviewed: Apr. 15, 2012

Fabulous! This was my first time at Italian bread and my husband said it was some of the best bread he's ever had. The texture was great with a crunchy crust and chewy inside. I made a half recipe and still ended up with two full loafs. Next time, we're going to brush with butter and sprinkle the top with large crystal salt.

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Reviewer:

Kylagirl

Reviewed: Apr. 11, 2012

Recipe achieves the look, taste, and feel of italian bread. The only drawback is that I needed more flour to make it into a managable mass. I'll definitely try it again!

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Reviewer:

scottsege

Reviewed: Apr. 9, 2012

Tried using a bread machine the first go-round, but the result was a very dense load. The next time, I stayed true to the recipe and was really pleased.

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Reviewer:

RunsWithScissors

Cooking Level: Intermediate

Home Town: Topeka, Kansas, USA

Reviewed: Mar. 5, 2012

I added some garlic powder and Italian seasoning to this bread and it was absolutely delicious! I've made it two days in a row already and my family can't get enough!

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Reviewer:

Domestic Goddess

Cooking Level: Intermediate

Home Town: Smithfield, Rhode Island, USA

Living In: Glocester, Rhode Island, USA

Reviewed: Feb. 28, 2012

Super! i usually make this on the weekend for the family to have nice fresh bread and it definately only lasts the weekend. Thanks for the recipe. PS - I mix/knead the dough in my bread maker (on the dough seting) and then do the 2nd rising in loaf pans.

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Reviewer:

Erika

Cooking Level: Intermediate

Living In: North Delta, British Columbia, Canada

Reviewed: Feb. 16, 2012

Fantastic recipe! Thank you so much, it's our new favorite. I've even saved the dough in the fridge for 2 days to let the gluten develop and made wonderful pizza dough with it. Oooh, and rolled it out with butter, cheddar cheese and deli ham for breakfast rolls. Delicious!

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Reviewer:

Hez

Reviewed: Feb. 16, 2012

Was REALLY wet. didn't think it would come out ok, but was good.

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Reviewer:

kcdollar

Reviewed: Feb. 14, 2012

Excelent, extremely tasty. Had to guess on baking time. For the benifit of those viewing, at 450 degrees it took about 15 minutes give or take to produce a crusty outside, and chewy inside. Very much like you'd find at great Italian restaurants. Top notch recipe!

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Reviewer:

Ma. Broney

Reviewed: Jan. 30, 2012

Loved the recipe. This came out perfect and everyone enjoyed this bread

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Reviewer:

jat0602

Reviewed: Jan. 26, 2012

I've never successfully made a crusty bread before today- this was amazing! I didn't even spritz water in the oven or put a pan of water in the bottom as suggested. It was amazingly soft and chewy with a delightful crust. Will DEFinitely make this again!

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