3 Reviews

This isn't a review, rather a comment. One person used Splenda for the sugar. Yeast needs sugar to feed upon in order to rise. When I use my KitchenAid to make bread, I add the flower a little at a time to see how goes in. Once the dough is no longer pooled at the bottom, and the sides of the bowl are clean, then the dough should be ready. I do think I am going to try this recipe though.


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efanema December 20, 2010

I have to admit that I was pretty sure this would not turn out---the recipe seemed to easy...I followed the recipe exactly and it turned out great! I think I will add a bit more salt next time and hope I dont mess it up. My husband is Italian and misses crusty italian bread. Now I can make it for him at home...This is a keeper---very easy!

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Monica May July 22, 2010

I didn't use a bread machine, since, much to my dismay, I don't have one! I put together the dough using my KitchenAid stand mixer. I used one cup of flour, 1 1/3 cups whole wheat flour, and 1/3 cup oat bran, and also used Splenda in place of the sugar. I let the yeast, sugar and salt sit in the water (warm, not hot) for a few minutes before I mixed in the flours. I found that I had to add some water because the dough was crumbling and not holding together well at all. I let it rise in a warm oven for about three hours, and it never did quite double in size, but I shaped and slashed it anyway... I don't know why, but one quarter of the loaf kind of exploded while it was baking, so I didn't end up with a nice round loaf... which is annoying if you want to cut even slices. This is definitely a CRUSTY bread -- in fact, it might even be TOO crusty. I don't think I had it in the oven too long -- it didn't burn at all -- but it was so crusty that you need a really strong jaw to chew it. The taste was good, it was just really hard to eat!! Thanks for posting.

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brokenburner February 09, 2009
Crusty Italian Bread