Basic Italian Bread

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My new "go to" Italian bread recipe. Absolutely delicious! Made a HUGE loaf, so I cut it in 1/2 before the 2nd rise, & got 2 REALLY BIG loaves. If you don't have a stone, don't worry. I don't either, & they baked just fine on a corn meal dusted jelly roll pan. I took the advice of some of the other reviewers, & turned the heat down to 350 for 40 minutes after the 3rd water spritz. Crispy on the outside, & soft, warm chewiness on the inside. Yum.

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PERFECT! When baked with a convection oven set at 400* it cuts the baking time in half! Other than that and doubling the recipe and making it into 4 loaves instead of 2 (so family could eat some before taking it to dinner tonight.....I did not change a thing.

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Great, I lived in New York for over 25 years and I have missed the best Italian bread ever....At least this keeps my cravings at bay...thanks for the recipe.

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Made this recipe last night and it turned out awesome. Followed recipe exactly, did not change a thing. I don't know what was better the chicken marsala or the italian bread that went with it. It was a hit. Thanks for a fabulous recipe.

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My modified version turned out very well. Not the artisan Italian bread I get occasionally at the store, but a great loaf nonetheless.

After reading the reviews, I made the following changes:
1. 4-1/2 teaspoons yeast, or 2 packets
2. I reduced the temperature to 350 after the spraying was completed. After 40 minutes, I had a nice dark-brown loaf that thumped hollow, and it was indeed done.

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I made this bread and it turned out great! I used two packages of instant yeast (following conversion chart on their web site and followed all directions. I would, after reading reviews, reduce oven heat after spraying with water the third time. Mine was nice and crusty, just the way we like it, but I think a slower baking speed would be better. I plan to try again and split into smaller loaves so we are not tempted to eat it all at once.

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Thanks jim.priestly_4891583! I am making this bread again for a party today. I'll keep my ears open for cake yeast if it is superior. I'm a mom of 4 and I opt for Instayeast that I buy from my grain supplier. It keeps me baking bread each week since it doesn't take too long. But I would be up for trying cake yeast if I ever come across it.

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However, after reviewing the recipe and considering the time to make it does’t warrant the time investment. One reason only. Emeril, or his writing staff mention "Cake Yeast" For tallentedmango's benefit, cake yeast is usually only sold to the food industry, bakeries, restaurants ect. It is usually sold in 1 pound blocks (same size as butter and is in a soft moist cake form. I have NEVER been able to purchase cake yeast in a common market. Personally, I would (if I couldbake with cake yeast. I think you get a better result. If someone knows where to get it, please share. In either case there is NO conversion for the basic yeast you can buy on market.Too bad too, I usually love Emeril's recipes.

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Thanks for the tips in reviews... after reading several, I made this with many suggested changes and it turned out great..I have learned to always read the reviews on this website!! The reviews get 5 stars.

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Halfed the recipe because I make fresh bread, rolls, etc... just about daily. Turned out great!! Served it with Spinach, Mushroom & Chicken Alfredo Lasagna, OMG good!!