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Basic Italian Bread Recipe

Basic Italian Bread

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (84)

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Average Rating:

Total Reviews: 84

Showing 71-80 of 84

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  • on October 22, 2007

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    This was my first time making bread. I used packet yeast as someone suggested. I bloomed the yeast w/water and no sugar as recipe stated; nothing seemed to be happening, but I followed the directions blindly b/c I had no experience in breadmaking to draw upon. The flour/water ratio made a very dry dough, I added water, but too much, and had to add more flour..with all these diversions from the original recipe, I felt I had a disaster on my hands and the squirrels would be eating well that night. I didn't even have a mister to spray the bread with. To my utter delight and that of my family, it came out looking and tasting like I knew what I was doing. This large loaf of bread was crunchy outside and moist inside and looked impressive, like I bought it from the bakery. I will braid this, make a large round loaf, etc.. Show no fear, make this bread. If it worked for me, it has to be a simple bread for anyone!

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  • on February 02, 2007

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    Made this bread MANY times. It even inspired me to buy a larger Kitchen Aid mixer. It uses alot of yeast however.

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  • on October 30, 2006

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    awsome and way easy

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  • on June 21, 2006

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    The recipe calls for the salt and oil to be added after the flour, water, yeast, and sugar have mixed together. At that point, the oil and salt do not mix in very well, and you end up with dough ball that very oil on the surface.

    Also, the recipe calls for 1/3 cup of yeast, but the resulting bread was very dense. I think you could get similar results with a lot less yeast.

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  • on March 07, 2006

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    So easy and so tasty.

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  • on September 22, 2005

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    fantastic!

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  • on September 14, 2005

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    I would love to try this recipe but I can not find cake yeast. Can I substitute dry yeast?

    Roni

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  • on January 24, 2005

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    I have to disagree with the reviewer that said that the amount of flour called for in the recipe was too much. Properly sifted, this recipe was right on. If the weight could be listed, that would avoid this kind of variance. The baking time was shorter than listed, probably 35 minutes, but I had my pizza stone on the lowest rack. I'll try placing it higher next time. Excellent texture and flavor!

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  • on December 10, 2004

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    From average Joe to Bread King! This is a great recipe and is so simple to make that I find myself making bread regularly. Nothing like a fresh warm piece of bread with butter. Ummmm.

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  • on November 19, 2004

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    When I started the recipe I had the cake type yeast that is available in 2 oz blocks..wasn't sure this is what to use since its not quite one third of a cup..but I used one block, and it turned out great..thanks Emeril!!!

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