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“I think Mom used to bake at least four of these tender loaves at once, and they never lasted long. She served the bread with every Italian meal. I love it toasted, too.”—Elsie Laurenzo Palmer, Saratoga Springs, NY
This recipe is:
Diabetic Friendly
Nutritional Facts 1 slice equals 106 calories, trace fat (trace saturated fat), 0 cholesterol, 197 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1-1/2 starch.
Originally published as Mom's Italian Bread in Taste of Home December/January 2010, p73
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Reviewed on Dec. 03, 2012 by Fantastical Sharing
I have had such trouble with bread recipes and finding one that was just right. I am done searching. This is the best bread I've ever made and it was so simple. My husband agreed that it was the best I've made to date. It wasn't too dense or too airy. It stayed soft. It had a nice crust. It tasted absolutely incredible and my house smelled amazing!
Reviewed on Dec. 21, 2011 by ferndale52
easy to make, texture is substantial, but flavor is lacking
Reviewed on Feb. 21, 2011 by gozsgirl
worked out great (adding the sugar to the yeast & water first)...great with garlic butter!
I haven't tried the recipe yet, but I do know that yeast requires sugar, so I will try it today by putting the sugar in the water with the yeast...we'll see what happens
Reviewed on Feb. 07, 2011 by welchjc43
great results and loved the bread! I used instant yeast that does not require proofing, just mix with dry ingredients. Other than that, followed the recipe exactly as given. I have made it 3 times; perfect every time.
Reviewed on Feb. 05, 2011 by dmoehring
This is a really good basic bread recipe. I don't use all 5 1/2 cups of flour since it's so dry here. The more flour used, the more dense and heavy the bread comes out. I usually start with adding the sugar and salt with the yeast, then let it sit for about 5 min until it foams, making sure the temp of the mixture doesn't fall below 110 degrees. Then I put in 3 cups flour with the yeast mixture until its worked in. Add more flour until it forms a sticky dough ball that pulls away from the sides of the bowl. Its usually a little less than 4 cups for me. If your dough ball get too flaky add more water. Hope this helps those who are struggling with this recipe.
Reviewed on Jan. 18, 2011 by qwm
Wow! Such mixed results. I am wondering if ALL of the instructions are being followed, i.e. kind of yeast, water temp, amounts of ingredients, etc. Remember the old saying, "If it ain't broke . . ."
Reviewed on Jan. 16, 2011 by dandiwolff
I wanted to make the dough in a bread machine so I took the advice of "lyonflying" and adjusted the amount of the ingredients to those suggested. DO NOT DO THIS! Too much water for the amount of flour. I ended up with a big soupy mess and had to throw it away. I will try this recipe as it is written and then decide.
Reviewed on Jan. 16, 2011 by tinaguerr
I tried this recipe twice. Both times it was a disaster. The dough doesn't rise very well, it is as heavy as a bowling ball, it didn't brown in the oven without an egg wash, and the inside is doughy. I carefully did each step of the recipe.. either something is missing or something is wrong with it all together. I've made italian bread before, made braided bread, made easter bread and never once had this problem and it isn't the yeast I went out and bought brand new today.. will never make it again.
Reviewed on Jan. 16, 2011 by wingsnutoo
This was an easy, able to make after work, treat for supper. I followed the recipe and wonderful results. Tastes great, slices well, and family loves it, they ate both loaves within 15 minutes. I have to make 2 batches now.
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