By Biffy 62 on January 09, 2007
Photo by susieq5753
Photo by susieq5753
"I love this recipe because it is very quick and easy. The ingredients for this recipe are always in most peoples houses. I've been known to whip up a loaf in the morning when I realized I was out of bread for school lunches. I don't always use the egg white in the recipe unless you want a crispy crust. Most times I just brush on butter after if comes out of the oven. This recipe is tried and true and loved by all in my circle of family and friends; enjoy. Notes: Easy and with no milk. I have also added Parmesan, thyme, garlic after the flour and salt just to give it an added flavor change every now and then. Serving Ideas: Wonderful w/ pastas or stews."
Serving Size: 1 (704 g)
Servings Per Recipe: 1
"This bread was so soft and very forgiving! I made them for cheesesteaks and I wound up rising it a few times because the rolls were going to be way too big so I kneaded it again and then let them rise. SO soft - I don't know how another could have used it for pizza crust as it is very soft. Will make again and again!"
"This was spectacular. I tossed everything into the machine and let her go. Then I split the dough in two and rolled it out flat then rolled that into a loaf. Repeat, second rise, egg wash and baked the two loaves twenty minutes at 375'ish. It was super soft and I vrushef the hot loaves with garlic butter. We three adults ate 1.5 loaves with lunch of turkey cheddar potato soup. Will gladly remake again."
"This seems like a good bread recipe. But there was no way this bread was baked in 20-25 minutes. At 25 minutes the loaf was till raw. After checking other bread recipes the time called for 45 minutes. Then it was perfect."
"Very good bread! Have made it a few times and added additional 1/2 teaspoon of salt. Also use 2 teaspoons of yeast. A little oregano on the top of the loaf and wala! Italian bread!"
"This bread turned out very well for me. I used my french bread pans to bake the bread and it turned out very light and airy. As a previous reviewer said, it rose more than I expected it to as well. We all enjoyed it with butter - and Broccoli and Cheese Soup."
"Very good bread! I sprinkled the top with garlic salt and Italian herbs."
"This is SO delicious! I made into 2 smaller loaves so I could try the egg white on one, butter on the second. Both were great, but we definitely like the crispy crust the egg white gives. This one will be made as often as the scale will allow! ;-)"
"Outstanding! The is five star restaurant Italian bread! My husband went nuts over this bread!"
"Really yummy, tasty, easy recipe. I made it to use as a sandwich roll for #144820 Steak Parmesan Sandwiches. Great recipe, will definately make again, probably soon, and look forward to experimenting on variations listed in the other reviews. Thanks so much for posting."
"Oh my gosh, this is the easiest and most yummy bread ever!!!! My family LOVES it. There are 5 of us and we can easily go through a loaf in an evening. My husband even says it's good enough NOT to need butter. Thank you so much for our new favorite bread. Oh BTW I'm using this recipe tonight for pizza dough, so I'll be back to let you know how it works out. :-) ****Me again...this works fantastic as pizza dough! My kids and hubby LOVED it! Oooh and makes great cheesy bread too! Thanks so very very much!!!"
"Overall, a good recipe. This went together quickly and easily and made a really nice dough that was easy to handle. The loaf was also very attractive. However, we found this loaf somewhat bland. If I make it again, I will try adding a little more salt."
"I added a teaspoon of pizza seasoning and some garlic powder and used the dough to make a yummy stromboli for my husband....he ate it all....by himself.......in one evening. Great recipe, very versitile. A keeper for any cookbook"
"This was the simplest bread recipe and it made a most beautiful loaf, comparable to what you might find at a good bakery! The egg white made the crust soft just like I like it, though as others suggested, don't use the egg white for a crisper crust. I added some parmesan, Italian seasoning, and garlic powder to mine and the aroma reminded me of a fine Italian restaurant! I paired the bread with a most wonderful soup that I would recomend to anyone, Italian Tomato Garden Soup, Recipe #206749 by Mrs. Ayaou."
"This bread was great!!! I made as posted using the egg white and cornmeal. My shaping of the loaf wasn't the greatest but the bread itself was fabulous. Thank you so much for posting this recipe ~ I know I will be using it all the time."
"This is to do for bread i made this fo supper tonight lets just say its ALLLLLL gone....LOL I left out the egg white and cornmeal but still turned out good. Will make again... :)"
"Delicious bread! I didn't use the egg white or the cornmeal. Turned out really good :) Thanks for sharing the recipe!"
"Very good loaf of bread. I made one loaf but will experiment next time with several smaller loaves. The egg white made a nice crunchy crust. Can't wait to also add flavorings such as garlic or parmesan. Thanks Chef 425803!"
"I made this twice this week. The first time I made one large loaf and did not use the egg white but buttered the crust when I took it from the oven. The second time I made two smaller loaves and used the egg white. Both ways are great! I am so pleased with this recipe. Thank you for sharing it. It was fantastic!"
"Excellent. Threw in Italian Seasoning and it tasted great."
"Made as directed and added 2 teaspoons of McCormicks Parmesan and Herb seasoning. Fantastic bread, crusty exterior, light but satisfying interior. Definately will make this often."