EXCELLENT BREAD!! I used the bread machine to do most of the kneading work, but baked the bread in the regular oven because I wanted a rustic shape. When I removed the dough from the bread machine, it collapsed, kind of like what happens when you punch down the dough. I worked in some extra flour and put it in a bowl sprayed with Pam, covered it and let it rise for about 30 minutes. I put it on my bread stone and brushed it lightly with olive oil and fresh ground pepper. I baked the bread at 375 for 15 minutes, then raised the temp to 425, as per another review. I had planned to only bake about another 10 minutes, but it took about 15 minutes. I followed the advice about ice cubes in the bottom of the oven, as well as spraying the loaf and the sides of the oven to create lots of steam. The bread baked up with a delicious crust. I mixed up the herbs for the Carraba's dipping oil and served with EVOO at the table. Hubby ate with butter. Whole family LOVED the bread and wanted to know when I would make the next loaf. The only change I made to the recipe was that I only used 1 tsp of salt, as suggested by some other reviews. I was very tempted to add garlic powder (1/2 tsp) and parmesan cheese (1 TB) as a few other reviewers did, but I really wanted to taste the recipe as written. I will definitely be making this bread again, so I will have plenty more chances to experiment.
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EXCELLENT BREAD!! I used the bread machine to do most of the kneading work, but baked the...