Reviewed: Oct. 20, 2009

Very good, and very easy! I've made it several times a week since I first tried it and have been experimenting with herbs to vary the flavor (rosemary, thyme, etc)...but the plain version is wonderful! I took it to a staff meeting and my colleagues have been asking me for the recipe ever since.

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Kaleroy

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Bogota, Distrito Capital De Bogota, Colombia

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Reviewed: Sep. 4, 2009

Very easy to make & Bake. ADDICTING taste & Texture. 1/8 inch golden crust.Added 1 teaspoon Garlic powder for "Garlic bread" flavor.The aroma of this bread puts a spell on your appetite.Execellent dipping Appetizer bread.Should have put cut lines in the bread to make it rise better but will Definitely make more--Yum Yum !

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ray

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Reviewed: Jun. 5, 2009

Very easy to make, delicious product! I even snacked on the leftovers for breakfast the next morning.

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BrandyRM

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Reviewed: Mar. 10, 2009

That is great! Although I didn't succeed the first I made it. The second time I used 1 cup of water and other ingredients as the recipe calls for. It turned out moist and delicious!

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Reviewer:

windband

Cooking Level: Beginning

Home Town: Washington, D.C., USA

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Reviewed: Jan. 26, 2009

Loved this bread. Easier than any other bread recipe ive done. When it was time for dinner I put it back in the oven with a little bit of butter on top and a parmesan herb topping. It was delicious.

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Reviewer:

Colormekaylee

Cooking Level: Intermediate

Living In: Spring Hill, Florida, USA

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Reviewed: Jan. 7, 2009

Perfect! (since I'm only cooking for one or two)

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enjoylife88

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Reviewed: Oct. 30, 2008

This bread was easy to make. Before I made it I thought that 1 tsp of salt was a lot for only 2 cups of flour... I was right. It was rather salty. Next time I will make it with 3/4 or 1/2 tsp salt. The salty flavor made it perfect for honey though. I only let the bread rise once because I was in a hurry to get dinner on the table and it turned out fine.

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Scarborough Fair

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2008

Excellent bread! Moist, chewy, and flavorful. For all of the dry bread reviews, here is the trick ... add more water slowly, a little at a time, until the bread forms a ball. The ball should be sticky but not too sticky. This will prevent your bread from becoming dry or having too much flour in the recipe. bread recipes are tricky and the liquid amount varies depeding on where you live and what time of year it is. We live in Arizona and I used 1 cup of water.

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TAMARALA

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Avondale, Arizona, USA

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Reviewed: Jul. 8, 2008

We loved this bread! I added a little extra olive oil and water and didn't use all the flour. I plan on making two more loaved today for the neighbors!

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cookink8e

Home Town: Tampa, Florida, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jan. 18, 2008

I made it for 30 servings & only used 1 Tb. of yeast & 4 1/2 Cups flour (bread flour) and had to up the water to 13 ounces. Dough was sticky, like croissant dough. Rolled out beautifully thin & made 8 LOVELY rolls for Steak Au Juice sandwiches. Oooo, smells lovely, tastes great, like a bakery. I also kept a pan of hot water in the oven & spritz the inside of the oven at 10 min intervalls for the first 30 mns. Loved it (with my small changes, that's why I only give it 4 instead of 5)!

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MrsWifey/Mommy

Cooking Level: Expert

Home Town: Guelph, Ontario, Canada

Living In: Duluth, Minnesota, USA

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Reviewed: Jan. 14, 2008

The bread is fabulous and goes great with any pasta dish.

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Ms. Libra

Cooking Level: Beginning

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Reviewed: Oct. 10, 2007

This Bread was very good! Having read the other reviews - I didnt add all the flour at once...but added 2 cups and then added 1 T at a time till it was how I thought it should be. It was very moist and had a soft crust. I added a little more salt then called for. It would also be very good with some herbs added with the flour. YUMM!

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Walkerm029

Cooking Level: Expert

Home Town: Vista, California, USA

Living In: Mililani, Hawaii, USA

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Reviewed: Mar. 19, 2007

I used more olive oil and water to get the desired consistency. Very rich and great tasting with butter.

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Amy

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

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Reviewed: Jan. 20, 2007

I loved this bread, turned out excellent, a new favorite.

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SSSMURFETTE

Cooking Level: Expert

Home Town: Yarmouth, Nova Scotia, Canada

Living In: Fort St. John, British Columbia, Canada

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Reviewed: Dec. 28, 2006

too much olive oil in proportion to the other ingredients. The proportion of ingredients is just way off. I only added a scant 2 cups of flour or it would have been too dry. Even with the addition of some herbs, fresh garlic, and gluten, it is heavy when done and all you can taste is olive oil. I always use cornmeal on my baking sheet when baking bread, and with the amt. of oil in the recipe, all the cornmeal got absorbed into the bottom of the crust. There would be no need to grease the baking sheet. I guarantee this would not stick with the amt. of oil in the recipe. thanks for letting me try this.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Nov. 12, 2006

Wonderful. Tastes like true European bread that one could get in a bakery or very nice restaurant. For those who had problems with dryness, I used 2 cups of flour to start with, as stated in the recipe, and then added until the dough felt right. Definitely not the entire half cup, perhaps a quarter cup or slightly less. I let it rise about an hour and a half. Also, I had a pan of water at the bottom of the often to provide moisture for the first twenty minutes or so of baking. I don't have anything to mist with, so I relied entirely on that method. Ended up with a great crust and soft tasty inside. All in all, it's pretty addictive, and I feel I could almost eat a whole loaf in one night.

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VISIONSEK9

Cooking Level: Beginning

Home Town: York, Pennsylvania, USA

Living In: Skopje, Skopje, Macedonia

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Reviewed: Sep. 5, 2006

Bread tasted good but didn't rise like it should.

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tammy s

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Reviewed: Apr. 14, 2006

I had hoped this recipe would rate higher with me, but I had the same issues as other reviewers. The bread is dry. I even cut the amount of flour back. It didn't help. I may continue to work with it as the loaf size is perfect for our small family. I used a preheated baking stone and shaped the loaf into a round ball. I then coated lightly with olive oil before baking. The crust was nice, but I just didn't care for the texture.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Feb. 19, 2006

This was a very good bread. It was light and flavorful It doesn't have a very chewy crust but I do think if I sprayed water into the oven while it was baking it would some what cure that problem. I am looking forward to making them into breadsticks or surveing it with a tomatoe baced meal.

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BANGER5

Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

Living In: Minburn, Iowa, USA

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Reviewed: Feb. 17, 2006

I love this bread, and it is not hard to make at all. I served this with Chicken Marsala and Garlic Linguine, two other recipes I found here at All Recipes and it was like eating out at an Italian restaurant. LOVE IT!

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