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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 Jan. 14, 2011 by lyonflying
For those having problems with this recipe, try: 1½ cups water, 2 tsp. sugar, 1½ tsp. salt, 3 cups flour and 2 tsp. yeast in your bread machine on the dough cycle. This is very close in texture and taste to Italian Bread.
Reviewed on Jan. 14, 2011 by BLOG
mine turned out like the other person's did, it never browned and it did not really rise well either, It was awful, i have a bread and roll recipe and it always turns out great.put an egg in 1 1/2 cups of warm water,add to the bread machine , then put 1/4 c. oil, 1/2 c sugar, 1/2 t, salt, 4 1/4 cups of bread flour and 2 packages of yeast, set it on the dough cycle, after it stops ,form small rolls and let them rise until doubled in size or 1 hour. preheat oven to 400 degrees, bake for 10 min. delicious,
mine turned out like the other person's did, it never browned and it did not really rise well either, It was awful, i have a bread and roll recipe and it always turns out great.
put an egg in 1 1/2 cups of warm water,add to the bread machine , then put 1/4 c. oil, 1/2 c sugar, 1/2 t, salt, 4 1/4 cups of bread flour and 2 packages of yeast, set it on the dough cycle, after it stops ,form small rolls and let them rise until doubled in size or 1 hour. preheat oven to 400 degrees, bake for 10 min. delicious,
Reviewed on Jan. 14, 2011 by Callianne
Does anyone know if this can be modified for a bread-maker using the dough setting? I like to use Quick-Rise yeast, as I generally get better results with it. Any advice, please?
Reviewed on Jan. 14, 2011 by meaghs
This recipe was excellent. I did use an egg wash and it turned out a beautiful golden brown. This recipe is very forgiving - I accidently doubled the yeast and accidently forgot to add any salt at all and it was still fine!!! Big hit - thanks :))
Reviewed on Jan. 14, 2011 by GraminMaine
I would like to make this but my husband is on a 2000mg sodium diet, which is less than 1 tsp a DAY. How little salt can I use and still come out OK.
Reviewed on Jan. 14, 2011 by mdmunster
This bread is awesome. My grandmother always made this bread and now that she is gone, the grandkids (me and my brother) make it. I love it toasted too!
Reviewed on Jan. 14, 2011 by R Franklin
Excellent and easy. One small suggstion-instead of adding the sugar with the flour, add it to the yeast and water. This is probably the reason why crankysad's didn't work as the yeast in water that warm needs a bit of 'food', which is what the sugar is to the yeast. This recipe can also be made by mixing all the dry ingredients in a mixing bowl (should double the sugar to 2tsp) and pouring the warm liquid into the center and mixing with a paddle until a ball forms, and then use a dough hook and/or knead. Very tasty and simple so it goes very well with the olive oil dip.
Reviewed on Jan. 14, 2011 by maryjjones
WONDERFUL!!!!!!!!!!!!!!!
Reviewed on Dec. 11, 2010 by dianegaj
it was okay
Reviewed on Oct. 28, 2010 by crankysad
From reading the reviews I must have done something wrong. I made half a batch using my breadmakers dough setting and my french bread curved rack/pan. I cooked it 5-10 minutes longer than it suggested and it never got golden, it stayed pale and white and the inside was gray and doughy. I have successfully made some nice bread in the past and was disappointed with this receipe but seeing the review maybe I did something wrong. I might try again, I just hate using so much flour on a receipe I might not like.
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