94 Reviews of Rustic Italian Bread

From: rokmelon

On May 10, 2007

This is an outstanding bread recipe. I didn't think any recipe could top "Amish White Bread" but this one does for me at least. For non breadmachine instructions: Mix yeast with warm water and sugar. Let proof for 10-15 minutes until it gets foamy. Add salt and oil, then flour one cup at a time. Knead till smooth, cover and let sit for an hour, punch down, shape into loaf and bake! I also added roasted garlic to the recipe and WOW is it good! It has a wonderful chewy exterior with a tender interior. Seriously the loaf was GONE within 15 minutes of being made with my family. Thank you so much for the recipe!

From: HeidiSue

On Feb 17, 2007

Wonderful bread! I adapted for my kitchenaid mixer. Like someone else I rolled it out and then rolled it up and baked it seam side down. Made a nice long perfect loaf...like the yummy ones you get in the grocery store. A definate keeper! ***Updating this to note that I added a whole bulb of chopped roasted garlic to the dough and used roasted garlic olive oil...so wonderful!****

From: Chef #298509-Newbie

On Jul 28, 2007

Supper easy to make. I made it the first night and gone, right away. Made it immediately the next morning. I made it the 3rd time with canola oil as I ran out of olive oil. Was good but the crust was softer. I like the crisp crust so I will continue making it with olive oil. Also check after dough is mixed occasionaly have to add a touch more water. This is a keeper in my house.

From: *Pixie*

On Nov 22, 2004

This made a nice even textured loaf with a great crust. Really good when warm! I had to add a bit more water than 1 cup since my breadmaker started knocking. It also took about 45 minutes for the loaf to double in size after removal from the breadmaker. I was starting to worry that it would be completely flat, but it was fine, about the size and shape of the Italian bread I would buy at the grocery store. Easy to make and handle, and very tasty. Thanks for sharing this, andypandy.

From: beccalynn

On Feb 7, 2007

Really good bread! I used my KitchenAid mixer instead of a bread maker; so I let it rise 90 minutes, then 25 minutes after formed into a loaf. Thanks!

From: Pam-I-Am

On Mar 28, 2006

Really flavorful and super easy to make using the bread machine for the dough. To make my long loaf, I flattened the dough gently into a long rectangle shape and then rolled it up long-ways into a long loaf shape. Thanks for posting!

From: KC_Cooker

On Jan 29, 2007

Andypandy - Thank you so much for sharing this recipe! Our Kroger grocery store has an Italian loaf that I LOVE. It's the kind of loaf that I can bring home and have to hide so that I don't eat the whole thing in one day. Well, I've attempted to duplicate their loaf for years to no avail. Your recipe did it! This is it.... even better. I'm so thrilled to be able to make this soft and crusty on the outside, soft and chewy on the inside Italian bread at home. Thank you so much!!

From: snowangel

On Feb 5, 2007

If I had to use only one word to describe this bread it would be INCREDIBLE, the flavour and appearance were far better than any I have made before. I followed the instructions exactly and my family was very impressed. Thank you andypandy for a recipe that I will use over and over again!!!!

From: duonyte

On Apr 3, 2005

A fine basic bread. For variety, I've substituted 1/2 c. whole wheat or med. rye flour for 1/2 c. of the white flour. This makes it a bit more rustic. Also, if not using bread flour, I add 3 tsp. of vital gluten, which improves the final texture of the loaf.

From: londongavchick

On Dec 24, 2008

I made this recipe with my kitchenaid mixer. I reduced the olive oil by half and because I live at altitude, I decreased the yeast by 1/4 tsp. I had to add some water as the dough was mixing to incorporate all the flour. I let the dough rise for about an hour then I split into two loaves. One I streched flat and brushed it with olive oil and sprinkled with fresh rosemary, thyme and pepper. Then I rolled it up and placed seam side down on a baking sheet. The other I left plain. I let them rise another 30 minutes or so and then baked at 400 for about 25 minutes. The bread was wonderful — not too dense or too dry. Two common problems with baking up here. Thanks for the recipe!