We love this - we probably have it most times I make an Italian dinner. Thanks for the great recipe. I usually just keep it in one bigger loaf instead of dividing it into two. Today I mixed the butter and garlic powder and just slathered it over the uncut loaf a few times rather than having to butter each piece and everyone enjoyed it. Thanks for the awesome recipe!

Reviewed On: Oct. 24, 2010

I just tried the bread and it tastes great! But I have one little problem. When we lived in Edmonton, my bread rose so high I had to adjust everything to keep it from being stuck to the window. We have since moved to southern Alberta and I gave up on my bread machine because it always came out like a brick - making all the adjustment recommended in the recipes. I couldn't stand it tasting so yeasty! This bread rose to a nice level, but the top is not smooth and rounded - it's very uneven and even has peaks and points. This is much better than how any other recipes I've tried here have turned out. **I have looked to my bread machine book and found adding a little more water does the trick! I now use the technique from this recipe with everything I make in my bread machine. My sis-in-law also wanted to figure out how to make her bread machine bread work out here, and it helped her, too. Thanks!

Reviewed On: Apr. 10, 2010

I look forward to trying the recipe. A tip for the leaky bottoms: before dipping the cherries, have the wax paper ready. smear a little dab of the melted chocolate to about the size of a nickel where each finished cherry will rest. This reinforces the bottom so it won't leak. At least it works with other chocolates!

Reviewed On: Dec. 10, 2009