If you are tempted to bake this in two large bread-sized loaf pans, DON'T do it. I did and the results were not good. It took an hour and a half at 300. The loaves looked beatuful and released from the pans perfectly, but when we cut into them, they were like a brick of pudding. I'm gong to try this again in smaller or maybe even mini-pans.

Reviewed On: Nov. 2, 2009

I saw this recipe this morning and knew immeidately it would be good. I'm the cook at a ladies' social club so I prepared it for their dessert today. There were no "refusniks" and tHey nearly bum-rushed the kiitchen to find out how I did it! Dang! This is soooo easy and soooo good.

Reviewed On: Oct. 2, 2009

My husband was literally moaning as soon as he tasted this bread! I didn't have some of the ingredients on hand so I substituted Romano for the Parm. cheese, and used granulated garlic, dried chives, basil, thyme, and organo. I shared some with friends and just the fragrance leaking through the ziploc bag had them drooling!

Reviewed On: Aug. 8, 2006