19 Reviews of The Very Best Italian Bread!

From: ellie_

On Oct 13, 2004

Very good bread. The only change I made was in step 5 I put the loaves on a cookie sheet sprinkled with cornmeal that way I didn't have to move them to a cookie sheet later on in step 13 (skipping step 11 &12) and it worked out perfectly. Thanks for sharing!

From: CarrolJ

On Oct 12, 2004

I used this recipe tonight to make 6 large rolls for French Dip Sandwiches. They turned out a little bigger than I planned, (probably because I let them rise for so long). Next time I will make 8 instead. However even though there were only 3 of us eating...they were so good that there were only 1 1/2 rolls left after dinner and I only ate one. I misted the dough with water just prior to baking to get a nice crispy crust for the French Dip. Turned out wonderful. I baked them about 20 minutes and they were done throughout and light golden brown. Next time I am going to try making German Brochen out of the recipe. The flavor and texture would be great! Thanks for posting!

From: 16Paws

On Aug 28, 2005

KC I made this using my KA mixer. I was trying to come up with a clone of this fantastic asiago bread a local bakery chain carries. Man, this recipe is fabulous...I added 1 1/2 cups of grated asiago cheese and 1/4 tsp of garlic powder to the dough. Just before baking and after doing the egg wash and cut, I topped both loaves with grated asiago cheese....of course I had to bake them in my newly acquired chicgo metallic nonstick perforated french loaf pan When DH tasted it he said...what Pandera bakery? This is better! Thanks for sharing...great recipe.

From: HeidiSue

On Jan 15, 2007

KC, oh my, this bread is absolutely wonderful, the best. My husband said I could stop looking because this is it! I think I am in trouble because he will want this everyday. I even messed up and added twice the amount of oil, I guess I would do it again considering how great it turned out. I used roasted garlic olive oil. I also wanted to add some parmesean cheese, but forgot. I am glad I forgot because I thankful to have it just how it is and now I can experiment a little (not that it needs it at all). Thank you so much - I am keeping my eye on all of your posts for bread! **I meant to add that I used my kitchenaid mixer and here's what I did...I mixed the yeast and warm water together and let sit for 5 or so minutes, until it became foamy. Then I added the brown sugar, oil and salt and mixed that up. Then I added 2 cups of the flour and mixed and then I changed to the dough hook and mixed in the rest of the flour a 1/4 cup at a time. Then I kneaded in the mixer for 8 minutes. Then I continued with your instructions starting in step 3. I also did, like someone else said and just did the second rise directly on the baking pan and I skip the cornmeal. Thanks again for this delicious bread!

From: Laura123

On Oct 18, 2005

This was wonderful! I don't have a bread machine so I just mixed it togetherand kneaded it for about 10 minutes before letting it rise the first time. I also just placed my formed loaves onto my baking sheet, eliminating a step. They turned out fantastic--I like that it was sort of dense and had a chewy crust. This is a new staple for my house! I bet this would make great french toast as well!! Thank you!

From: GaylaJ

On Jun 29, 2005

Wonderful bread! I didn't use a bread machine, but did use a food processor to mix and knead the dough. After the loaves were formed, I let them rise, seam-side up, in a makeshift banneton. It's easy then to flip them over into your hand, slide right on a cornmeal-dusted baker's peel, then slide right onto a baking stone. I also steamed the oven. Great recipe--thanks for sharing!

From: Just J

On Nov 8, 2008

This was my first time making bread, I was THRILLED with the results. The directions were clear and easy to follow. I did make a couple of changes. First I didn't have any cornmeal, so used a little bit of cooking spray on bottom of the pan. I also didn't have any olive oil, so I used regular vegetable oil instead. Neither of these changes seemed to make any difference as the consistancy was perfect, as was the crust. I also forgot the egg wash, still came out great. I divided the loaves and added about 6 cloves of garlic and a handful of basil to one of them, topped with some shredded cheese, My BF raved, and told me that if he made bread that good he would be bragging...and that he was gonna brag about my making it too! The kids both ate all of their bread, which almost made me faint, because they NEVER eat the crust on anything. I would probably make only one loaf next time, as we are big bread eaters and the loaves were a little on the small side, at least for me. Definitely double if expecting company. All in all a superb recipe, thank you so much KC_Cook!

From: kzbhansen

On Jul 4, 2005

This was very good bread. I was doing my power cooking thing making alot of food for the 4th and thise was a wonderful addition, we sliced up 1 of the loaves for use with spinach dip, it was great. Thanks for a great recipe

From: Al Al

On Nov 11, 2005

Delicious! The first time, I followed the recipe and didn't have any leftover to share with a friend. I made it again last night, substituting one cup whole wheat flour for the white and baked one big loaf in a loaf pan... It turned out GREAT... I will quit my search for a good sandwich bread recipe!

From: kit in NO

On Apr 2, 2005

Yum! I made it for dinner this evening and it was a huge hit with my DH and mother (and me of course). I will make this again and again. Thank you.