Reviewed: Aug. 8, 2009

My bread didn't rise like some of the others' but the flavor is pretty good. I don't know if I will try it again. Otherwise do some of the modifications immedietly without trying the original recipe.

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Reviewer:

annabelleps

Reviewed: Jul. 30, 2009

This is pretty good. I use the dough cycle on my bread machine for most breads, and I used it for this bread too. I added vital wheat gluten to compensate for the fact that I don't have bread flour. It's generally 1 tbsp per cup of flour. The quinoa makes this bread chewy; I kind of like it. I didn't chop the sundried tomatoes and just used the ones in oil; worked fine and I didn't drain them. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Feb. 27, 2008

This recipe worked for me because I tinkered with it. I prepped and baked it manually. I dissolved the yeast with 2 tbsp of sugar, then added 2 tbsp of olive oil to that, then added all the dry ingredients and extras. I also added 4 or 5 cloves of garlic. I added gluten by substituting a cup of whole wheat flour for a cup of bread flour. It's a little heavier than I usually like, but it's awesome bread. It smelled amazing in the oven.

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Ahmilya

Cooking Level: Intermediate

Reviewed: Apr. 13, 2007

The bread smelled delicious but did not raise almost at all, even I have added gluten to make it easier. Maybe because I replaced quinoa with whole wheat (it suppose to be kind of healthy grain). Well, it wasn't really eatable because of structure, tasting it revealed possibly very good flavor. Sorry it did not work for me.

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Mruczus

Reviewed: Dec. 15, 2006

I followed the advice of pervious reviewers and used 2T gluten, 1T sugar, and 1t garlic powder and this bread actually came out pretty good. It turns a very pretty orange color from the tomatoes, and the bits of basil and quinoa give it a very unique and pretty look, too. I don't suggest leaving the quinoa out; it gives it a nice look and texture, and you can find it in the organic section of your market shelved with other grains. I made this by hand and made 16 dinner rolls that I baked on my pizza stone at 375 for 25 minutes. I brushed the tops of them with some egg white and they had a great brown crust on top when they were done. I'll be sure to make these again, maybe with the addition of some jalapenos or some red pepper.

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FRAMBUESA

Cooking Level: Expert

Reviewed: Nov. 22, 2005

I took a few bites and threw the rest away. I followed the recipe as written, I may have used the wrong setting on my breadmaker as it turned out heavy and dense.

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Reviewer:

LisLars

Reviewed: May 8, 2005

I, too, had trouble getting this recipe to rise. Here's what I finally did: double the amount of yeast and replace the wheat bran with an equal amount of vital wheat gluten. No need to use boiling water on the tomatoes--just snip them as they come out of the package. I replaced the quinoa (what the heck is quinoa??) with 7-grain cereal. I also added about 1/4C honey--yeast does better with a bit of sugar in a recipe. Be sure to add enough flour so that the dough is not really sticky--the honey will increase the liquid content of the recipe, so you will need more flour to balance that off. I added chopped nuts in my bread machine's extra cycle, and used a variety of herbs, including dried roasted garlic. It came out yummy and rose beautifully!

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Reviewer:

ESECOOKIELADY

Reviewed: May 24, 2004

This was a tasty bread. However, I could not find quinoa in the store so that was deleted. It was still tasty.

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SF49RGIRL

Reviewed: Jan. 15, 2004

I thought this was excellent. It tastes like pizza bread! I sliced tomatoes and sprinkled parmesan cheese on the top, put it in the toaster overn for a couple of minutes and voila! Yummy!

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LOVETHECOLD

Reviewed: Jan. 23, 2003

This bread sounded so gooood. I just had to try it in spite of the low rating. I did as reviewer MaggieMcGuire suggested and the loaf came out simply scrumdidlyumptious. My roommate loved it too. Maybe Kevin can make some changes in the instructions for everyone. Then everyone can give this the rating it deserves.

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Reviewer:

CASSIDYANN

Reviewed: Jan. 11, 2003

No attention was paid to detail of the ingredients when written. This bread needs some oil and sweetner, neither of which was included in the recipe. The yeast needs sugar or other sweetner such as honey to work properly. Sun-dried tomatoes in oil would be better, just drain the tomatoes and add 1 Tablespoon of the drained oil to the bread. The oil from the tomatoes would give the bread extra flavor. I give this a two thumbs down!

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Reviewer:

JANET522003

Reviewed: Jan. 4, 2003

I, too, had the same problem as the first reviewer. In any case, this bread is very tasty. If you like a french bread style, simply remove it from the bread machine after the second rise (it really won't rise that much) and place it in a french bread pan to bake. If you prefer a hearty textured high rise bread, simply add 2T oil (I used garlic flavored olive oil), 1T sugar, 2T gluten and you have a perfectly textured hearty high rise bread. Oh, I also added 5T Parmesan cheese and 1t garlic powder on the second try. This made it oh so flavorful. Thanks Kevin!

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Reviewer:

MAGGIE MCGUIRE

Reviewed: Jul. 13, 2002

I tried this recipe twice and could not get the bread to rise. It sounded so good. What a bummer!

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26 users found this review helpful

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Vivian

Basil and Sun-dried Tomato Bread

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