*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was very good. I cut the recipe in half, used Parmesan cheese, and used spelt flour for half the flour. The end results were delicious. This would make excellent pizza dough. It went great with fettuccine alfredo.
My loaf did not fully get cooked in the middle of the bread for some reason. It smelled and tasted good, though, but it was a lot of hard work kneading in all 6 cups flour - my arms felt like they were going to fall off! Plus it took more than the 30 minutes to prepare it, simply to knead the dough (It gets REALLY stiff). Everyone who ate it loved it, but I'm not sure if I'll make it again because of the elbow grease involved.
This bread was great! The directions were so easy to follow and even though I wasn't able to incorporate all 6 cups of flour to the dough, it turned out just fine and it smelled delicious. The only bad thing was that I made it for another family and so I didn't get to eat any!
This was fabulous! I made 1 loaf as bread and the other portion for pan pizza. I sliced the bread and added mozzarella to it and ran it under the broiler - then added garlic and butter...fantastic. For the pizza, I also used the 'Exquisite Pizza Sauce' found on this website. Everyone loved it!
I've made this bread several times, and it's always a success. People love it and ask for a loaf to take home. I have substituted thyme for oregano (my own preference) and I bake on a cookie sheet, shaped like a typical italian loaf and scored across the top, with corn meal to prevent sticking. I have used parmesan reggiano in place of romano, if that's what I have on hand. Comes out fine. I like this recipe because it is simple and easy, and has always given me a good outcome.
This bread was great, but next time I think I will put an egg wash on the outside of it to give it a "crustier" look. I baked mine for about 40 minutes because some reviewers said the 35 wasn't enough. Next time I will do it for about 45 minutes because I think it could have used the additional 5 minutes. Although there are a lot of spices added into the bread, it has a very subtle flavor. If you're really looking for something where you can distinctly taste the flavors, I would recommend doubling the spices and herbs. I served this bread with the Spinach and Artichoke Lasagna recipe (HIGHLY recommended) on this site, and I also fixed some bruschetta to go with it. Next time I will find a different Italian bread recipe to go with the bruschetta because this bread came out dense, heavy, and soft whereas bruschetta is best served on crispy and light bread.