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My husband is a connessouir of crusty Italian bread, having been raised in an Italian neighborhood with at least four Italian bakeries all vying for the title of "best bread" and even he said that this bread was "pretty good for homemade." I made it even easier by mixing and kneading in my Kitchen Aide stand mixer withthe dough hook (follow the directions that come with the mixer). dissolved the yeast in 1/4 cup warm water (105 degrees) and 1 tsp sugar to make sure it was good. The egg wash gave it a nice brown color, and the water in the oven helped make it very crusty. The loaves baked faster than the recommended time - 10 minutes at 425 and about 17 at 400.
this really was SO easy and fast, i couldn't believe it. i ate the majority of one of the loaves (with some olive oil) shortly after it came out of the oven. it was wonderfully crusty on the outside and so soft and tender on the inside. yum! this was my first time using my baking stone (i just bought it the other day ) and i am definitely pleased with the results. however, i'm thinking i might need to buy a thermometer for my oven, as the loaves baked in about 25 minutes total (10 min at 425 and another 15 min at 400).
Great recipe. I sprayed the loaf with purified water every 3 minutes and since I didn't have a stone I took the loaf off the cookie sheet after 15 minutes and put it directly on the rack. The water spraying created the most awesome crust, but so tender inside. I could eat the whole loaf!
Really good bread. I wish it turned out a little crustier (I did the pan of water in the bottom of the oven thing) and I think it needed a little more salt, but overall really tasty!
I didn't have a peel, so I used a completely flat cookie sheet with cornmeal and parchment paper. Slides on and off the bread stone perfectly. I cooked my loaves at 425 for roughly 25 minutes, and they're perfect!
Very good bread. The crumb is tender and soft. The crust is nice and crispy. The dough is a dream to work with. The amount of flour was just perfect. I formed my dough into 4 smaller loaves as I am going to use them to make sandwiches. I baked them at 400 degrees for 20 minutes. Note: the ones that I gave the egg wash the crust was chewy instead of crunchy.
This was great! I made this as a loaf and the bread makes great toast and sandwich bread.
VERY sticky dough, did the recipe just as follows except I used Splenda instead of shower. I used too much cornmeal so it seemed to burn in the oven which made it stink for a while. But all in all, the bread came out good. Not bad for a first timer!
I doubled the recipe to give a loaf to my DD to bring home. Grandkids dug into my stash and ate half of it! Now usually I don't mind, but when it comes to my bread I'm known to nibble on fingers if they sneak a piece :) It's especially good right after it comes out of the oven, but don't eat too much at once or you'll be sorry! Thanks Cinizini!
10 stars if I could. I have made this bread so many times since I found it about 4 months ago and just kept forgetting to review it. It has become our absolute favorite white bread. Definite keeper