The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Feb. 12, 2006
The bread that we made that was inspired by this recipe was very, very good, but this is because we didn't follow the recipe. I highly recommend dropping the milk powder and water as well as the garlic powder and instead using 1/3 cup whole milk and minced garlic. The flavor is much better and the bread cooks up better!
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Cooking Level: Intermediate

Home Town: Polson, Montana, USA
Living In: Fargo, North Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Jan. 28, 2006
This bread is delicious! Crusty on the outside, soft inside. I'm making it again right now -- delicious!
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2 users found this review helpful

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Cooking Level: Beginning

Living In: Bergen, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Jan. 24, 2006
Can’t give this a 5 star as I veered from the original recipe. I used some condensed milk and basil and other spices in the bread. In addition, I made the dough here as some other suggested and made my own garlic bread. It smelled wonderful, but despite how much garlic you put in it, it was still lacking flavor. BIGGEST HINT IS TO BE SURE TO LET THE BREAD STICKS RISE AFTER YOU ROLL OUT THE DOUGH. It made enough for two batches of about 8 bread sticks. The dough ball froze well for later. Oil the ball, wrap it in plastic wrap, freeze it until it is not pliable, and then put it in a freezer bag. It defrosted well and baked up just like when it was fresh.
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4 users found this review helpful

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Cooking Level: Expert

Home Town: Cleveland, Ohio, USA
Living In: Reynoldsburg, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
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Reviewed: Jan. 6, 2006
This bread has a wonderful aroma to it as it's cooking and is delicious with soups! I used a little more garlic than it called for just because I love garlic!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Dec. 29, 2005
Great bread-mine turned out pretty good-not very garlicky, though. Next time i will try real garlic out of a press. But, the bread seems moist and fluffy!
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Cooking Level: Intermediate

Home Town: Chalfont, Pennsylvania, USA
Living In: Overland Park, Kansas, USA

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The reviewer gave this recipe 0 stars. This recipe averages a 4.14 star rating.
Reviewed: Dec. 9, 2005
Has anyone made this bread without using yeast? I cannot eat yeast so if anyone has a nice bread recipe to share...I thank you now.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Dec. 2, 2005
Even better than it sounds!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Dec. 1, 2005
This bread baked up beautifully and was very good. It was crispy on the outside and soft in the middle. I'll be making this again frequently.
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Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA
Living In: Chesterfield, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Nov. 2, 2005
This bread came out perfectly. I used the rapid setting on my breadmaker and it was just right with our Italian dinner. We are garlic lovers and this recipe is highly recommended!
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6 users found this review helpful

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Oct. 28, 2005
I read the comments and added extra butter for moistness and used two cloves of real garlic instead of the powder. (Tip - put saran wrap over grater before grating garlic cloves for less waste.) It turned out small and fairly crusty, but it could have been due to my lack of experience with my bread machine. The inside of the loaf was light and moist. The flavor was good but not very garlic-y, which makes me think I'd use 3 cloves of garlic next time.
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5 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Oct. 22, 2005
I followed other reviewer's directions and made this on the dough setting and formed my own loaf to bake for 45 min at 350. I also added both garlic powder and fresh garlic and some parmesan cheese.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Sep. 26, 2005
Great Recipe! I've made this a handful of times already, and each time tried different variations of spices. Thanks for sharing!
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3 users found this review helpful

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Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA
Living In: Avon Lake, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Sep. 9, 2005
I really did enjoy this recipe. The next time I make this bread I intead to add a bit more garlic.
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3 users found this review helpful

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Aug. 21, 2005
It was very good. It was only the tiniest bit dense, it rose up just fine, but overall it was very good and I can't wait to make it again! Thankyou Nicole!
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Cooking Level: Beginning

Home Town: Beavercreek, Ohio, USA
Living In: Gilbert, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Aug. 8, 2005
This is one of the best bread machine recipes I've used. Thanks!
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kkm

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Jul. 24, 2005
Well I didn't read the reviews on this one before I made it and wish I had. I made this recipe as written. The bread is very good...it is dense but that's what I like about it. The family gobbled up the whole loaf at dinner. The problem is that I didn't realize it only yielded a one pound loaf. Had I known I would've doubled the recipe. The recipe states this yields a 1 1/2 pound loaf so I assumed it would come closer to the top of my two pound pan than it did. Instead it actually came to a little less than halfway. I will make this again but I'll double the recipe.
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Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA
Living In: Saint Cloud, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: Jun. 10, 2005
The flavour was there, it tasted great but it only rose to halfway up the pan and it was quite dense. I'll try it on the dough cycle, roll it into buns and finish baking it in the oven, hopefully that'll help. Thanks anyway!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Jun. 6, 2005
My 9 year old son and I both loved this! Like another user, I used Olive oil instead of butter. Mine was not "dense", nor was like "a doorstop"! It did not sink and there was a perfect amount of garlic. Fantastic, thank you!
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6 users found this review helpful

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: May 5, 2005
Like some of the other reviewers, I used fresh garlic cloves rather than powdered garlic. The loaf does not rise much and consequently is quite dense, but the flavour is wonderful! This is one that gets made over and over at our house!
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Cooking Level: Intermediate

Home Town: Niagara-On-The-Lake, Ontario, Canada
Living In: Barrie, Ontario, Canada

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The reviewer gave this recipe 0 stars. This recipe averages a 4.14 star rating.
Reviewed: Apr. 9, 2005
A suggestion to people who tried and failed with this recipe - why not follow your bread machine's instructions for a white loaf and add parsley and garlic powder? Then the wet/dry ratio will match your machine's loaf size and should yield better results. I'm going to try this myself tomorrow.
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