76 Reviews of Italian Peasant Bread for Bread Machine

From: peppermintkitty

On Oct 17, 2003

Ok, I remade this bread, cutting the salt to 1 1/2tsp, and the rosemary to 1/2 T. It turned out perfectly...just like was posted,,crusty on the outside and soft on the inside. This is the kind of bread I was looking for. We just don't care for a strong rosemary taste, and the salt amount was too much for us. After re-making it and reducing these 2 ingredients, it's a wonderful bread I will make many more times! Thankyou for posting!

From: Chris from Kansas

On Oct 12, 2003

This tastes just like the bread at Macaroni Grill. The rosemary flavor was wonderful. I am so happy to find this recipe. I reduced the olive oil in the bread to one tablespoon and only used 1 teaspoon of salt. After brushing the risen loaf with olive oil, I sprinked on garlic salt and basil. It turned out perfect. Thanks for posting!

From: alice4505

On Aug 26, 2004

Tried this recipe last night. It is fabulous. I only used one tsp of salt as suggested in some reviews as I don't like things too salty. My husband and I ate the whole loaf. We had eaten so much bread that we barely ate yhe pasta I had made with it LOL. I think I will add a little parmesean cheese next time I make this: and indeed there WILL be a next time. Thank you for sharing such a wonderful recipe.

From: ksparker

On Jan 21, 2008

Very yummy bread! I too decreased the salt to 1 tsp and the olive oil to 1 T. Also, I used 1/2 whole wheat flour. Rather than using egg white or oil to make it "crusty", I used steam. Lightly spray the bread with water before baking and pre-heat oven with a square pan of water on the bottom rack. Bake bread on the rack above the water. The steam makes a nice crust on the outside while the bread stays soft inside. Yum!

From: najwa

On Jul 26, 2003

This is a really good bread recipe .. I did cut the amount of salt in half to allow the bread to rise higher .. thanks

From: AmandaLynn

On Sep 27, 2003

Awesome bread! It was just like the bread they serve at the Macaroni Grill. My husband ate a whole loaf all by himself. Thank you Crimsonvixen for this excellent recipe. When I made this, I used "Bread Flour" and found that it had a great texture.

From: mspebblesflinstone

On Sep 12, 2006

This is really, really good! I love that it is so verstile. It accepts any toppings. We did garlic and parmesan this time. I think the next time it will be mozzerella cheese and garlic(I would only add the cheese about 5-10 minutes before cooking time is done). Thanks for sharing the recipe Crimsonvixen7.

From: Just Cher

On Mar 22, 2004

Wow we really like this bread. I did cut back on the salt and at the end instead of adding more rosemary to the top of the bread I sprinkled with parmesan and basil. This made for a really wonderful earthy italian bread. Really easy. Thanks for the recipe!

From: Juliet from SA

On Oct 8, 2006

Fabulous!I have doubled the recipe most times I have made it, and the dough still all fits in the machine! Have even taken this bread out!!It is nice when people think you are so clever, and it was so effortless!

From: LonghornMama

On Jan 19, 2009

Unfortunately I didn't have time to read the reviews before throwing all ingredients in the breadmaker. I make a lot of bread, and knew the salt was off. I was in a huge rush, relied on all of the 5 star reviews, and not only continued with the recipe as is but doubled it! Shame on me. So salty it was almost inedible. Tried to salvage the loaves by making croutons. Easy to make, and easily doubled, but the salt is way off. I'd use 1 t next time.