Basic Italian Bread

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made this bread for italian thanksgiving. fast, easy, tasted great. we made french toast with the leftover. yum.

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I used one package of quick rise yeast and about 4 1/2 cups of bread flour. The bread was delicious! It looks so professional, too. I will make it again.

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There must be a huge difference between cake yeast and dry yeast. Against my better judgement, I used 1/3 cup of dry yeast...........WOW did that bread rise, and rise fast!! It tastes awful though. I should have researched how to substitute one for the other. I'll try it again when I find the right quantity of dry yeast as I love how easy it is to make!

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Truly impressed with this bread recipe! I have been searching for a great Italian bread recipe and this is it. Followed the ingredients exactly. This was the first time using fresh yeast (and I bake 99 percent of our breads. We found fresh yeast in King Soopers (aka Kroger. I used parchment paper to do it's second rise on a pizza peel, then transfered it with the parchment paper to the heated stone in the oven. Thank you, Emeril!

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It disappeared really quickly. It is a hit with my guys.

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Delish! I consider myself a pretty good cook. As for a baker..eh..not so much..actually I find cutting up cookies and putting them on a baking sheet hard to do. I burn things that go in the oven. I decided to step out of my comfort zone and bake bread to go with the homemade noodles and turkey meatballs. If I could have I would have sat down and ate the whole dang thing! Make it! I actually had roasted garlic and fresh rosemary that I threw in with the dough. 20 minutes before being done I brushed some olive oil on top and sprinkled some kosher salt. Yum!Yum!Yum!

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This was my first attempt at baking bread and now I'm hooked. I followed the original recipe and the bread came out great. I baked the bread in my convection oven and the total baking time was closer to 26 minutes so keep an eye on the bread while baking.

The second time I made the bread I played with the recipe a bit. I used 3 packets of rapid rising years beacuse I couldn't find any cake yeast. Second, I added 4 TBS of crushed rosemary leaves and 1 extra TBS of olive oil. And the fourth variation was using only have of the bread flour suggested and substituting the other half with a whole wheat flour. The whole wheat flour gave the loaf a more rustic look and taste and the extra olive oil and the rosemary flavors came through so no need to add a saucer of olive oil for dipping. I now use this recipe as my base and alter it as the mood hits. Matbe some Garlic and cheese on my next attempt!

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I just love baking bread and have been looking for an italian bread recipe and this one knocked my socks off. Finally, I found "the one". The bread was soft on the inside and slightly crusty on the outside. Like previous reviewers, I divided it in half and made 2 loaves which were perfect sizes. I did not use cake yeast (because I don't buy it and chose to use 2 packets quick rise yeast instead and I was not disappointed. I would suggest to definitely use bread flour and not all-purpose due to composition differences in the flour which affect the rise of the bread. I will be using this recipe many more times for sure.

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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!