52 Reviews of Italian Bread

From: spatchcock

On Mar 29, 2005

TERRIFIC BREAD! And I'm a big bread snob! this was amazing--great crust. A few things I did: 1) I didn't let it rise in the fridge, since my fridge was way too packed to allow two loaves of bread to rise in it. :lol: Next time, I'd like to see how it might rise with the lower temp in the fridge and will plan ahead to have fewer things in my fridge then. 2) I put a pan of water in the oven to humidify it when I started to preheat it to 425. 3) I baked this on my pizza stone. in order to do this, I had to "bend" the bread into a U-shape. (See picture!) This bread would look more authentic if it were a straight baguette shape, but I was constrained by my pizza stone. this was a great recipe, Dee!!! thank you for posting--I'll definitely make this more than one time! UPDATE: I have made this bread probably 7 or 8 times since my first review in June 2004, but felt the need to update this time. I did do the refrigerator slow rise this time for 6 hours, and it was ready in time for my 3:30 easter dinner (I had to get up early!) Also, I bought some cheap straight razors at the grocery store and found that my slashes were SOOOOO much better than with my sharpest knife....a good tip I picked up from another cooking site. Anyway,this is a terrific recipe and seems to be no-fail for all I've put it through in my varied attempts. Thanks again, Dee!

From: Just Mandy

On Feb 17, 2005

Oh my what a show stopper. I love to make bread and this is the prettiest bread I've made! I made mine into rolls and made a paste from olive oil, garlic powder and Italian seasoning (it was more like wet sand then a paste) and spread that on the dough before I rolled it up. The swirl made such a wonderful presentation ad boy did it smell awesome!!

From: Cristin

On Apr 1, 2004

Made this for supper with pasta. It was VERY good. DH was surprised I made it from scratch and not in the bread machine! I used two heads of roasted garlic (they were tiny heads) and 1 teaspoon on Italian Seasoning. It was Delish! Sliced it into thick slices, smeared some butter and parsley on it and toasted it for garlic toast. A definate keeper!

From: Liara

On May 3, 2004

Dee, this was awesome! Must be the easiest dough I've worked with. Used a whole egg instead of just egg white (didn't read properly), still turned out great. I've been told to do this again soon, the whole family loved it! Next time, I'm gonna add roasted garlic or sundried tomatoes or anything else I can think of. Thank you so much!!

From: Mizzy

On May 16, 2004

very good bread recipe! I thought it was weird that it didn't have to rise longer, but if it ain't broke dont fix it, right?? I only had a couple of hours to let it sit in the fridge, and it turned out great. crusty outside, and soft and chewy inside. Next time I'll give it more time to rest in the fridge. thanks for posting~

From: Scottschef

On Feb 23, 2008

I have now made this 5-6 times....and everyone raves about it.......however.....I am a self admitted garlic freak so I use about 4 heads of roasted garlic and add it to the dough once it is cooled........I also brush the dough on the inside with my roasted garlic infused olive oil and also the top instead of the egg white.......it still gives it an amazing color and the flavor is wonderful..................I have also found that I do better with about 4-41/2 cups of flour total!!......it is a great recipe thanks so much for posting!!!!!!!!.........oh yeh.....and after reading an article in my sunday paper about bread baking.......I take a 1/2 cup water and pour it in the bottom of the oven .....it creates this marvelous steam that makes for an awesome crust on the bread!!!.....Try it.....it works!!!!!!!!!!!

From: Sheri-BDB

On Dec 15, 2004

What a wonderful Italian bread or rolls. I made the rolls with the addition of roasted garlic and some oregano and it turned out perfect! Thanks Dee514

From: love4culinary

On Feb 27, 2004

This made a FABULOUS italian loaf. I cut it in half because I only wanted one loaf, but now I regret doing so, as we scarfed down almost a whole loaf LOL... there goes the diet for tonight LOL.. Its such a beautiful loaf, soft on the outside..a BEAUTIFUL golden crust that is just nice and crisp.. I love the crust... its absolutely perfect! Thanks for this recipe, Dee. We'll be having this bread again

From: sugaree

On Feb 14, 2007

What a lovely, lovely bread. I made this with 1/2 whole wheat and 1/2 white flour and it still had a light consistency. Fresh out of the oven with a little butter - what a pleasure!

From: Fairy Nuff

On Feb 10, 2005

Yummmmmmmy!!! A great recipe - easy to follow and produces excellent bread. I actually made two lots today because my first lot..no matter how I tried.... I couldn't get the ends to stay pinched together - the roll kept on coming open - and when I put the first batch in the oven it sort of just opened up where I'd pinched it!! I decided to make a second batch (because the bread was so good - straight out of the oven, lots of butter!!!). This time I still pinched it together but I put the seam side down on the baking tray - yeeha - beautiful bread. I'll make this again and again - thanks Dee514