Reviewed: Jan. 22, 2007

This recipe is ok. It comes out moist and tasty. We have had a lot better though.

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Coco

Cooking Level: Expert

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Reviewed: Jan. 19, 2007

My family absolutely loved this bread machine recipe! I did make the following substitutions: 1 Tbl. vegetable oil, instead of butter, 3 tsp garlic powder, and 1 1/2 tsp. of "rapid rise" yeast, instead of the regular active yeast. When I use this yeast, I've used an appropriate "basic bread - Rapid" cycle for the machine, and have had great bread as a result.

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Laura D.

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Reviewed: Jan. 3, 2007

Very yummy!! Did not look pretty - the middle fell in (machine was a Christmas present, so I'm new to this). This didn't affect the taste at all, everyone loved it! I added extra garlic powder, as suggested below. Will make again!!

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btk031906

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Reviewed: Dec. 22, 2006

I thught this was pretty tasty. Although it took me a while to get the garlic smell out of my bread machine. Luckily when I made other loaves, it did not taste like garlic!:) Thanks for sharing your recipe:)

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Nov. 27, 2006

Not too bad. I expected it to rise a little more and be a bit larger, lighter loaf than it actually was. Also, the crust was a little too "solid" for my liking. Perhaps set on the light setting, it would have been a little better?

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Bill

Cooking Level: Expert

Home Town: Rochelle, Illinois, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 18, 2006

We made this into a dough and made breadsticks and added some butter and parmesan cheese. I thought it was too garlicky, but my family thought it was GREAT! NO leftovers!

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Alecia

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Reviewed: Oct. 23, 2006

I actually made these into rolls. I put the ingredients in the bread machine on the dough setting. Then cut the dough into individual rolls and baked them for 15 min. WOW! I have none left! I made 12 rolls, and between myself and 3 others, we ate all of them. REALLY good warm with butter. I did add more garlic.

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DanielleR

Cooking Level: Expert

Home Town: Glassboro, New Jersey, USA

Living In: Sicklerville, New Jersey, USA

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Reviewed: Aug. 26, 2006

This was a so-so recipe. I tried it as it's written and it didn't rise well, was drier than a bone and didn't taste like garlic at all. I decided to try it again with a twist: 1 c. water 1 tbsp. EVOO (extra virgin olive oil) 1/4 c. milk 1 tbsp. sugar 1 1/2 tsp. salt 4 cloves minced fresh garlic 3 c. flour 1 1/2 tsp. active dry yeast 1/2 tsp. oregano 1 tsp. rosemary To really get the taste of the herbs, I heated the oil slightly and added the herbs to really get it going. Then I added it in.

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Justa' Mom

Cooking Level: Expert

Home Town: Algonac, Michigan, USA

Living In: Erie, Michigan, USA

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Reviewed: Jul. 25, 2006

This bread had a lovely flavor and was excellent with my veggie spaghetti. I was a little confused when I took it out, as it had risen nicely but after baking it had fallen. It didn't affect the texture or flavor at all...honestly, it was a more manageable loaf, lol. I think next time I'll try the breadsticks like another person said they did. I also thought about making sandwich sized rolls out of this. Will definitely make it again, and with fresh basil!

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AF Wife

Cooking Level: Intermediate

Home Town: Clinton, Indiana, USA

Living In: Eielson Afb, Alaska, USA

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Reviewed: Jun. 19, 2006

Excellent! Even better when sliced, buttered with garlic butter and put under boiler to toast. Good with Italian food.

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June

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Reviewed: Jun. 18, 2006

It didn't rise in the bread machine. Most people said the garlic taste wasn't strong enough, so I added a half tsp. but it was too strong. It was also really crumbly and the crust was too flaky. Will probably not make again.

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JSM

Cooking Level: Expert

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Reviewed: Jun. 16, 2006

This is one of the best recipes for the bread machine I have. I do things slightly differently. I use olive oil instead of butter, fresh oregano from my garden chopped instead of parsley, 2 t. garlic cloves crushed instead of powder, and splenda instead of sugar. I put almost everything in the warm water first than the flour than the oregano and yeast go on top. The taste with these changes is excellant. (I tried it to the letter first and didn't like it.) If you find the bread doesn't raise very much just use the "scale this recipe" to adjust it. I find that 16-18 servings uses my 2lb. machine to capacity better than leaving it at 12 (the original setting on the recipe.) Good luck! ~jllebow

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JLLEBOW

Cooking Level: Expert

Home Town: Medford, Oregon, USA

Living In: Pearl City, Hawaii, USA

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Reviewed: Jun. 4, 2006

I thought this bread was good. Would have been better if I choose the medium crust setting on the bread maker rather than the light. I also added italian seasoning. Very addictive.

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S. Murcray

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Rock Springs, Wyoming, USA

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Reviewed: May 25, 2006

The flavor is phenomenol! I used fresh basil and 1/3 c half and half as suggested by someone to use the milk. It definitely wasn't enough. I kept adding until the dough looked moist. I will try original recipe first next time and then experiment. It didn't raise well either. Once again, the flavor was fabulous!

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ORANGERY

Cooking Level: Expert

Living In: East Syracuse, New York, USA

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Reviewed: May 20, 2006

Bread has good texture and taste but is not very garlicky. I used Basil instead of Parsley like another reviewer had said and I thought that was pretty good. Overall the recipe turned out very well.

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Gremlina

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Reviewed: Apr. 24, 2006

Made this bread to serve along with cheese fondue. I baked the bread in the oven. It was very good with just a hint of garlic. It was soft and still good a couple of days later.

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Elizabeth Moser

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Reviewed: Apr. 22, 2006

This bread was wonderful! After I started I realized I was out of parsley so I used two tablespoons basil instead. This bread had an amazing basil garlic flavor...not sure why some people's bread lacked garlic flavor, maybe the brand of garlic powder?? Anyway, followed directions to a T except the the parsley/basil switch and this is a new favorite. It does make a somewhat short loaf, but when it's cut it looks like real sliced loaf bread, not that tall bm bread. Made eggplant sandwiches on this bread toasted....mmmmm! A+++ recipe!

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Michigan Mommy

Cooking Level: Expert

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Reviewed: Apr. 7, 2006

Measured two teaspoons fresh pressed garlic plus one teaspoon garlic powder. Had a good garlic taste but not too much. I was surprised how short the loaf turned out, it was only 5-6 inces high!!! Was it because of the fresh garlic?? Still it was big enough for us. Thanks, Michele, cambridge ontario

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