Basic Italian Bread

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I made this for fun about a year ago, and it turned out really good. I'm making it again for Easter brunch

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This bread is so simple and so fantastic. Very reminiscent of European bread. Everybody loved it! Made it as the recipe reads for my for my first time. Next time going to play with rosemary and other herbs. Thank you!

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This recipe is so easy I can't believe I never used it before. I took another person advice and cut the dough into two good size loaves instead of one large and used quick yeast instead of cake becuse thats what I had on hand.I will deffinately make this again and again

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Amazing! This is the second time I have made this recipe and it is so yummy! I live at altitude and the only change I made to the standard recipe was decreasing the temp to 350 after the third spray and I switched out kosher salt for sesame seeds. It tasted much better to me with the salt versus the seeds. I do not even buy bread anymore!

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Great came out amazing! Instead of 1 3/4 oz. Cake Yeast just use 1/4 oz. works just the same. Active dry yeast works just the same as cake yeast for this recipe.

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Great texture! My family loved it.

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Great bread recipe. WOW, this makes a huge loaf!!!
I also baked it at 350 after the third water spray.

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Awesome, simple recipe. Delicious I make this several loaves at a time and freeze. I divide into two loaves for a family of three. perfect.

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I have never made Italian bread before and this recipe was wonderful. My husband is a New Jersey Italian that loves his bread. It really was a good, easy, recipe!
I split into 2 loaves - one with sesame and one with poppy.
I settled on 2 packets of yeast. Used 100degree water. When the yeast was ready added the sugar and oil and mixed. Then I added all the flour and salt it called for. Let rise with a damp towel around the bread - no plastic wrap is necessary. (Be sure to let the yeast rise the whole time or it will rise in your stomach and you'll be sorry after you eat it! I continued on with the recipe but lowered the temperature to 350degrees and cooked for 35 minutes - turning the 2 stones 1/2 way through the baking.
My caution is to make sure to cover entire loaf of bread with the egg whites and not just the top. My tops were nice and brown but the sides were light.
The bread was wonderful. I made some basil dipping oil and it was fantastic. 2 thumbs up!

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Amazing bread. Followed recipe pretty closely. Always do the first time.
First loaf of bread whether French or Italian that is actually a HUGE loaf. Exactly what I was looking for. Hubby likes BIG sandwiches. All other recipes, and I've tried tons, makes a rather medium to semi-large French style baquette. This turned out roughly 1'6" in length and 6" wide and 6" hide. I pressed the dough out to 12" X 15" and it took off like a shot during rising.

Also, I have a rather hot oven so I cooked at 350 degrees the whole time. Didn't spray with water or make the slashes. Just our preference. Brushed the cooked top with a little Olive Oil. Thanks so much. I was so tired of looking for a recipe that actually made a HUGE loaf.