Italian Bread I Recipe -
Italian Bread I Recipe

Italian Bread I

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"This loaf is easy to prepare for the newcomer to bread-making. There is no yeast, and the bread is very dense. Great as a side to pasta and salad."

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Ingredients Edit and Save

Original recipe makes 1 1 1/2-pound loaf Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 loaf pan.
  2. Whisk together the oil, egg, and buttermilk in a small bowl.
  3. In a large bowl, whisk together flour, sugar, baking powder, soda, salt, and dried herbs. Stir in cheese and onions. Pour buttermilk mixture into the flour mixture, and stir to combine. Add garlic and tomatoes until evenly distributed. Spread batter into prepared pan. Smooth top, and tap pan on counter to remove bubbles.
  4. Bake for 60 to 65 minutes, until golden. Cool loaf on wire rack.
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Reviews More Reviews

Most Helpful Positive Review
May 15, 2003

For a beginer at breads this is easy and fast. I made my own sun-dried tomatoes which added a better flavoring than store bought ones. You have to try this one!!!

Most Helpful Critical Review
Aug 11, 2003

it was very tasty but i found it was very heavy bread, very course. I think if i make it again i would use yeast. Flavor was very good.


28 Ratings

Apr 14, 2003

This is disgusting. The bread was way to thick and had a dull flavor to it. The crust was incredibly hard and it was grainy in texture. Had one peice and threw out the whole loaf. Waste of good herbs

Mar 18, 2005

I thought this was great. I made some substitutions because I didn't have everything - a combination of parmesan and port cheese (weird, I know, but it worked) instead of cheddar, and oregano instead of parsley. I also added sunflower seeds just for kicks. Very easy & I'd make again.

Nov 09, 2004

This bread was very easy for a beginner like myself. It tasted pretty good but needed to cooked quite a bit longer than the receipe indicated.

May 12, 2005

This is delicious, especially with pasta.

Jun 23, 2010

A fun bread to make. Easy and a nice compliment to Italian dishes. Next time I make it, I am going to add more onion and garlic, and a pinch more salt. I think this would be scrumptious if toasted with a bit of butter, too.

Sep 15, 2006

Great recipe! I had no yeast on hand and this HIT the spot. Very moist, even the next day (didn't last any longer, and there's only two of us!) I used mozzarella instead of cheddar and sauteed the garlic with some finely chopped onions before adding it into the bread - then sprinkled on more garlic, cheese, and onions on top. Will make again - my husband thinks he likes it better than yeast bread, but I'm not sure. :)


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  • Calories
  • 203 kcal
  • 10%
  • Carbohydrates
  • 24.9 g
  • 8%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 317 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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