Original recipe yields 20 servings
Based on a 2,000 calorie diet
Here is a tip that I use when baking on a stone.I let bread rise on a piece of parchment paper on a cookie sheet,then just slide paper and bread onto stone and bake.It is so easy.
This bread came out beautifully, but I gave the recipe only 4 stars because, like the other reviewers, I found that it needed quite a bit more flour in order to be manageable. It was light, not...
This bread is the closest to real Italian bread I've found. After the egg, I dust flour over the tops of the loaves. If you like a crunchy crust try spritzing a little water in your oven a few...