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Wonderful Bread
December 7, 2012
I have been making this bread since April 2008 when it was taught in a class. The water does need to be changed to 1 1/3 cup. I love garlic and for a change of pace I roast some garlic and then add chunks of that to my bread in place of the rosemary and lemon zest. I love the rosemary & lemon also.
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So easy, and delicious!
January 20, 2012
I have made this bread at least once a month since I received my Le Creuset pot for my birthday a few years ago. The only time it doesn't turn out, as other reviewers have said, is when you don't measure things exactly. Or, the flour you are using is bad. You need to use unbleached all purpose flour that is fresh ,and use the same measuring cup that you use to measure the flour to measure the water.
The bread tastes amazing, I always get complimented on it when I make it. It has become a staple in my meal planning and turns out perfect every time now!
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I was so amazed at how easy and beautiful it was, I took a picture for my mom after making it the first time!
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Couldn't be easier
July 14, 2011
This recipe takes a little planning because of the time required for rising. However, it couldn't be easier to make and pretty much forget. I have experimented with different herb variations. Great for dipping in good olive oil. I expect the Dutch oven has a lot to do with its success.
Pros: Easy, Appearance, Impressive, Will Make Again
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Simply Rustic
May 8, 2011
Was very nervous to try this bread because of previous comments and reviews.....I followed the recipe almost exactly and it came out absolutely amazing. My entire family raved. I did reduce the time from 15-30 minutes to 5 minutes after taking the cover off of the dutch oven. Came out perfect!!!