This turned out to be a beautiful bread. I did cut the recipe in half, as the reviews stated it made two loaves, and I'm glad I did because it still made one huge loaf. I'm going to use the leftovers to make sandwiches today. It was delicious, easy to make and it will be a regular in my house.

Made as the recipe states. had to add an extra cup of flour while kneading however. this made the most amazing bread. thanks.

This makes two ENORMOUS loaves of bread...which is wonderful! Like the other reviewers, I also found the amount of flour to be way off. I used almost 6 cups. Texture and flavor are wonderful- will make again for sure.

I love herbed breads, so this recipe appealed to me. The mozzarella was just icing on the cake. I followed the recipe except for using 50/50 whole wheat and all purpose, so I added in some vital gluten. I did not add the salt directly to the yeast proofing solution, as that would have diminished the action of the yeast. Like Pam, I needed to add significantly more flour to obtain a workable dough - 2 cups more, in fact. It almost became too much for my stand mixer to handle kneading. I would have cut the recipe in half had it actually called for closer to that 6 cups of flour rather than just 4. There is a big difference between '4 cups or as needed' and 6 cups. I got two very large round loaves from this recipe. I found the flavor from the basil and cheese subtle, but pleasant, and the texture was beautiful. Thank you for sharing the recipe.

This bread is absolutely delicious! I used fresh basil (triple the amount) since I have a seemingly endless supply in the garden. I otherwise followed the recipe exactly. I did have to add in at least an extra cup of flour during kneading. The recipe makes two LARGE loaves. My husband and oldest son loved this one. Thanks for sharing!