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My review
Italian Bread I
Shelley Ross
"This loaf is easy to prepare for the newcomer to bread-making. There is no yeast, and the bread is very dense. Great as a side to pasta and salad."
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Ingredients
servings 203Original recipe yields 12 servings (1 1 1/2-pound loaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 loaf pan.
- Whisk together the oil, egg, and buttermilk in a small bowl.
- In a large bowl, whisk together flour, sugar, baking powder, soda, salt, and dried herbs. Stir in cheese and onions. Pour buttermilk mixture into the flour mixture, and stir to combine. Add garlic and tomatoes until evenly distributed. Spread batter into prepared pan. Smooth top, and tap pan on counter to remove bubbles.
- Bake for 60 to 65 minutes, until golden. Cool loaf on wire rack.
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Reviews
Read all reviews 2229 Ratings
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Most helpful positive review
8/24/2001
For a beginer at breads this is easy and fast. I made my own sun-dried tomatoes which added a better flavoring than store bought ones. You have to try this one!!!
Most helpful critical review
5/23/2000
it was very tasty but i found it was very heavy bread, very course. I think if i make it again i would use yeast. Flavor was very good.
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8/24/2001
For a beginer at breads this is easy and fast. I made my own sun-dried tomatoes which added a better flavoring than store bought ones. You have to try this one!!!
5/23/2000
it was very tasty but i found it was very heavy bread, very course. I think if i make it again i would use yeast. Flavor was very good.
2/5/2002
This is disgusting. The bread was way to thick and had a dull flavor to it. The crust was incredibly hard and it was grainy in texture. Had one peice and threw out the whole loaf. Waste of g...
3/18/2005
I thought this was great. I made some substitutions because I didn't have everything - a combination of parmesan and port cheese (weird, I know, but it worked) instead of cheddar, and oregano in...
11/9/2004
This bread was very easy for a beginner like myself. It tasted pretty good but needed to cooked quite a bit longer than the receipe indicated.
6/22/2010
A fun bread to make. Easy and a nice compliment to Italian dishes. Next time I make it, I am going to add more onion and garlic, and a pinch more salt. I think this would be scrumptious if to...
9/15/2006
Great recipe! I had no yeast on hand and this HIT the spot. Very moist, even the next day (didn't last any longer, and there's only two of us!) I used mozzarella instead of cheddar and sauteed t...
1/6/2009
I made a double batch, and it took a lot longer for each loaf to cook than 65 minutes. Then I figured it was still a little gooey inside because it's so coarse? So I had to take them out or the...