Comments on: Rosemary Peasant Bread

By: Susan

Susan — Mon, 16 Nov 2009 18:53:27 +0000

OMG, this turned out delicious. Thanks for the recipe!!

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By: Menu – Outback steak this week. « houstonmom

Menu – Outback steak this week. « houstonmom — Mon, 05 Oct 2009 02:18:28 +0000

[...] Steak Soup (using leftover steak from Tuesday) with peasant bread, olive oil dipping sauce and [...]

By: Jackie

Jackie — Wed, 02 Sep 2009 21:59:07 +0000

I just made this bread today. I was wondering how much b vinegar and olive oil do you mix together or just wing it?

Thanks Jackie

By: Arlyna

Arlyna — Thu, 13 Aug 2009 01:24:40 +0000

Thank you again for this recipe! This turned out yummy even if it grew sideways instead of up. Still I plan to make this again this weekend. I used to have a bread machine and made lots of bread until it broke and the replacement also wasn’t working for me.

By: Stretching Steak « houstonmom

Stretching Steak « houstonmom — Wed, 05 Aug 2009 14:48:13 +0000

[...] you don’t have time for a loaf, skip to a flat or peasant bread and dipping sauce. I made a rosemary peasant bread that was wonderful. It is very similar to the bread they serve at Macaroni Grill. I also made [...]

By: Arlyna

Arlyna — Thu, 30 Jul 2009 11:52:44 +0000

this is perfect… we’re having guests this Sunday and was planning on serving pasta tomato soup with chicken balls… this would hit the spot perfectly…

By: recent foods I have baked – om nom nom

recent foods I have baked – om nom nom — Fri, 03 Jul 2009 16:53:34 +0000

[...] I baked rosemary bread yet again, for a dinner party, following this recipe for an unkneaded peasant bread. This time it came out much much lighter, fluffier, and more delicious. Basically I followed the [...]

By: Jenni

Jenni — Tue, 21 Apr 2009 21:25:56 +0000

I have been making your recipe for the last few weeks and I had a neighbor tell me it should become my signature dish!! My children would live on it if I would let them. But I have encountered a problem. The batch in the oven as well as the previous batch are much flatter than the others I’ve made. The only difference that comes to mind is I started using unbleached AP flour rather than bleached. Should that make a difference in how the bread rises or is it possible I’m doing something else?

By: Misty

Misty — Wed, 15 Apr 2009 01:56:59 +0000

I love this bread. I have made it so many times. It’s so delicious I can eat it all by myself. That’s how dangerous it is! It’s a 5 star receipe.