Reviewed: Jun. 19, 2011

I just finished baking this recipe and it was perfect. I make half batches of everything (whole batches are wasted with just my husband and me around the house) and this cut in half perfectly! The smell is mouth-watering and the bread itself is wonderful. Try dipping it in some good olive oil, drizzle with Balsamic Vinegar and enjoy!

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3 users found this review helpful

Reviewer:

MiddleNameGrace

Cooking Level: Expert

Reviewed: Mar. 6, 2011

Super good, I put whole cloves of garlic right into the bread. Good choice!

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4 users found this review helpful

Reviewer:

cailin_t

Reviewed: Feb. 6, 2011

Wonderful gourmet bread! Loved it. I even did it in a buns sheet. Olive oil needs to be a bit more though, 1/2 cup instead of 1/4.

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Reviewer:

Razan

Reviewed: Jan. 16, 2011

This bread was great, but next time I think I will put an egg wash on the outside of it to give it a "crustier" look. I baked mine for about 40 minutes because some reviewers said the 35 wasn't enough. Next time I will do it for about 45 minutes because I think it could have used the additional 5 minutes. Although there are a lot of spices added into the bread, it has a very subtle flavor. If you're really looking for something where you can distinctly taste the flavors, I would recommend doubling the spices and herbs. I served this bread with the Spinach and Artichoke Lasagna recipe (HIGHLY recommended) on this site, and I also fixed some bruschetta to go with it. Next time I will find a different Italian bread recipe to go with the bruschetta because this bread came out dense, heavy, and soft whereas bruschetta is best served on crispy and light bread.

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7 users found this review helpful

Reviewer:

MrsChmerkovskiy

Cooking Level: Expert

Reviewed: Jan. 15, 2011

Doubled the herbs and it was great! Also baked in a round loaf with an egg wash.

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3 users found this review helpful

Reviewer:

GreenGirl24

Cooking Level: Expert

Reviewed: Jan. 9, 2011

My cooking-impaired roommate and I made this together, and I think that really helps -- having someone else to switch off with when kneading the dough is wonderful. I didn't have any problems whatsoever, and this was the first bread I made that didn't absolutely fail. I did notice some of the other reviewers, when talking about how it didn't cook, mentioned only "loaf" rather than "loaves", so I don't know if that was one of their problems...

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Reviewer:

Mackenzie

Cooking Level: Intermediate

Home Town: Loogootee, Indiana, USA

Living In: Bloomington, Indiana, USA

Reviewed: Jan. 6, 2011

Very good. I made it in my bread machine with no problems.

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6 users found this review helpful

Reviewer:

Andrea

Cooking Level: Intermediate

Home Town: Hagerstown, Maryland, USA

Living In: Frederick, Maryland, USA

Reviewed: Jan. 3, 2011

Wow this was great! I will be making this again often. This time I used 2 cups wheat flour and the rest bread flour, but next time I will try using all wheat flour.

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