4 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

Made this exactly as written; WAAY TOO WET. I'm a novice now but will reduce water and add flour (I used all-purpose) to even get close to "dough" as I know it. It tasted wonderful but was just thicker than waffle batter. I'll try again and then revise my review if possible.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Newbie Old Guy December 11, 2008

it wasn't too bad, the dough was waaaay too wet, though. i added 1T of black pepper and ~.5c emmentaler that i pulsed into bits in a food processor. i'm going to try this again, for sure, though!

0 people found this helpful. Was it helpful to you? [Yes] [No]
josué November 13, 2007

I had to add a little extra flour because I used all-purpose flour, and I reduced the water by 1/4 cup. The bread had a wonderful chewy quality that was delicious.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chef Nooch December 04, 2006

Excellent bread! Here's my take on this recipe: I halved the recipe, used half a package of yeast, half a cup of water, half a cup of milk and a little over 2 cups of flour (the suggested amount is just not enough to form a dough). The dough was still very sticky so I didn't knead much. It was a bit easier to knead after the first rise. I shaped them into 2 long loaves, drizzled with some olive oil, some dried oregano, some kosher salt and baked for exactly 15 min. I didn't mist it as I didn't want a hard crust. As soon as it came out of the oven I brushed the crust with hot melted garlic butter. Cooled down a bit then sliced it down the middle and brushed the insides with more garlic butter. The crust was just perfect. It was totally awesome served with linguine in a spicy white wine sauce. Thanks so much for the recipe!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Dimpi July 19, 2006
Italian Bread