Reviewed: Sep. 28, 2009

A definite 5 star bread. I'm still getting the hang of making bread (either by hand or with a bread machine), but this came out perfect. The blend of spices was just right. I found the amount of cayenne perfect, but if you do enjoy spicy foods I think adding more cayenne would work well. It was even better the next day toasted with butter.

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korilynne

Cooking Level: Expert

Living In: New Britain, Connecticut, USA

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Reviewed: Aug. 12, 2009

I had to add another cup of flour to this very wet sticky dough. Final product was gummy and not worth keeping the recipe. And, yes I know how to bake bread.

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Leanne

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Red Wing, Minnesota, USA

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Reviewed: Jul. 19, 2009

This was a very nice bread. I did use fresh herbs rather than dried and I think that next time I will increase the herbs. I did use the original amount of cayenne and garlic and thought that these would need to be increased also. We did enjoy though. Thanks so much for posting the recipe.

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pelicangal

Cooking Level: Expert

Living In: Brookings, Oregon, USA

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Reviewed: May 24, 2009

Very tastey! The spices add this great savory complex quality. I'll definitively make it again.

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Chris_Marie

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Reviewed: Apr. 25, 2009

MMMMM! Different but great tasting!

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ar4stall

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Reviewed: Jan. 23, 2009

Delicious and super easy!!!

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Christin

Cooking Level: Expert

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Reviewed: Aug. 25, 2008

Excellent bread! Nice crumb, moist and so flavorful. Great sandwich bread. Thanks for this recipe.

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BUNKYLION

Cooking Level: Intermediate

Home Town: Weehawken, New Jersey, USA

Living In: Long Valley, New Jersey, USA

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Reviewed: Jul. 15, 2008

This bread smells wonderful. Y made it without a bread machine. You can feel almost every ingredient in this flavor. I like chimichurri sauce and I like this bread now.

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amanecer

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2008

Really good, but sort of a specific taste.

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devon

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Reviewed: Jun. 19, 2008

An excellent base recipe that I'll use again. It wasn't nearly as spicy as some of the reviews led me to expect and I used 4 cloves through the press. Maybe my spices are too old. Sliced nicely, low crumb, still a good loaf after a few days. I used flax instead of wheat bran and didn't notice any ill effects on the bread.

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BRR

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2008

I took this to a supper club. I followed the directions except I replaced the wheat germ with Quinoa (I could't find wheat germ). I then used the dough cycle on my bread machine and then made 24 rolls. I let them rise for an hour and they didn't move! I cooked them anyway as others suggested. I was very disappointed in my hockey pucks. I hope it was just my yeast? Was it the Quinoa? However, lots seemed to enjoy the flavor of my hocky pucks!

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Melinda B.

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Durham, North Carolina, USA

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Reviewed: Jan. 5, 2008

Yummy. I use less pepper than called for. This is a great bread for the breadmaker.

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HIS_KID

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Reviewed: Oct. 12, 2007

Wow, I was surprised at how lite this bread turned out. Sometimes my homemade breads are to dense for my taste. Everyone including my 2 year old loved this bread, very good with roast beef! I added 2 more cloves of garlic as some users suggested and since I didn't have wheat bran I used wheat germ. A little more salt, like 1/4 tsp. helps the flavor. Also, I think the bread flour is very important, don't substitute. I used the bread machine for the 1st rise and sometime during the second rise I transferred to a bread pan. Then I set my oven on proof and placed the bread in with a sauce pan of very hot water. It rose very fast!! I left the bread in while the oven was preheating to 350 and then baked for 20 minutes. Will make again, for sure!

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jlarson7000

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Reviewed: Oct. 2, 2007

This is an excellent recipe! It has quite a kick. I upped the cayenne by just a bit and I mixed fresh and dried oregano together. I also upped the garlic by adding another small clove. I used the dough setting on my machine, then took it out and shaped the dough into four small individual-sized loaves. I let it rise for another hour then baked it in my oven at 350* for about 40 minutes. The crust and texture were perfect! My Argentinian friend said it was most excellent!

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auntwendy9

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jul. 24, 2007

The first time I made this I stuck everything in the bread machine because I was leaving for work and didn't have time to make it by hand. When I pulled the loaf out of the machine it had fallen and had a funny texture. I made it again by hand and left out the vinegar, baked it in a 9x5 pan at 400 and it came out perfect. I doubled the cayenne and still couldn't taste it, and upped the herbs and spices by maybe half. The flavor was good, but it tasted just a lot like any regular herb bread.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Jun. 4, 2007

I didn't change a thing and I thought this bread was fantastic!

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KaraAnn

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Denton, Texas, USA

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Reviewed: Apr. 29, 2007

I honestly can't IMAGINE that anyone could be disappointed in this bread, it is truly phenomenal!! I add extra garlic (4 cloves total) but otherwise stick to the recipe exactly. YUM! Everyone in my family looks forward to 'leftovers night' ever since I started baking this bread to accompany it. I let my bread machine do all the work (kneading & both rises) & then transfer to a bread pan to bake in the oven (30 minutes at 400 degrees)--I just prefer the shape of oven-baked bread. Any doubts, ignore them! You won't be sorry.

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