This bread was okay, not great. I altered it by using 1 TB each of rosemary, thyme, oregano, and basil. It still seemed kind of bland somehow. It may have been the texture, which was uniformly soft and not very interesting in the mouth, in my opinion. I formed the braid in a circle rather than a knot, and I got comments on what a pretty loaf it was, but nobody had anything else to say about it. We will finish eating it, but I don't think I'll make it again.

Reviewed On: Sep. 19, 2006

I could not get this dough to roll out without splitting and cracking beyond repair. I had to roll it back together and add water to try again, and it still split terribly. Then I made the mistake of using this for a blueberry pie that needed to cook for 50 minutes. (I was unsure from the directions whether the crust was meant to be baked 20 minutes before being used in a pie that needed the filling to be baked, so I put the filling in when it was raw.) When I took it out of the oven, the crust was blackened all around the edge of the pie. I gave it 2 stars because I bet if I really tried I could get this crust to work for me, but I'm not going to bother. I will not make it again.

Reviewed On: Jul. 24, 2006

I am lucky enough to have fresh lemon thyme in my herb garden, but I didn't have green onions or vegetable broth, so I substituted dehydrated white onions and chicken broth. For the mushrooms I used criminis and maitakes (hen-of-the-woods). I tasted the soup while making it and was worried that it tasted too strongly of chicken and the mushroom flavor would be drowned out, but it turned out just fine! I'm glad the recipe was so forgiving.

Reviewed On: Jul. 5, 2006