Reviewed: Aug. 7, 2003

Wonderful bread - great texture. It works perfectly for making garlic bread on the BBQ. Cut it thick, butter and more garlic powder, put butter side down on tin foil, fold over and place on top rack in BBQ for about 10 minutes. Thank you for this great recipe, Nicole!

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ITCHYBEARS

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Reviewed: Aug. 3, 2003

Very flavorful bread, especially if you like garlic. It collapsed in my bread maker, though--maybe I'll use less yeast next time I make it. I will definitely use this recipe next time I want to make garlic bread. Thanks for sharing this recipe!

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CLAIRETONEY

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Reviewed: Jul. 28, 2003

Wonderful recipe! I reduced the garlic (because I ran out). I topped a slice with pizza sauce and mozzarella cheese - baked at 350 til melted and it was a delicious lunch the next day! I will definitely make this recipe again (and again :) Thanks!

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HLPOPS

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jul. 3, 2003

A great recipe for garlic lovers. I loved it!!!!

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Andrea

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Reviewed: Mar. 23, 2003

This bread was pretty good. It could of used some minced garlic and more spices. In other words there wasn't enough flavor. The tetxture was very nice. It was soft on the inside and crunchy on the out.

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Alex D

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Reviewed: Mar. 10, 2003

I thought this was real good. It didn't have as much garlic flavor as my family would have liked but we still thought it was good. Very soft on the inside and a little crunchy on the outside. Next time I will add more garlic powder and replace the salt with garlic salt.

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jstephens

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2003

I have made this bread about 5 times. For the most part it turns out very well. I have had it not rise very well twice probably due to my own error. It is a great recipe though.

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CHRISTINAANNE22

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Reviewed: Jan. 28, 2003

This bread was pretty good. The garlic was not too overpowering. I will probably make it again.

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4 users found this review helpful

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STAINGLASSLADY

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Reviewed: Jan. 14, 2003

Excellent Bread! I definitely reccomend "kicking it up" to what ever level you desire! I added extra minced Garlic and some Lowry's Garlic Salt...yum yum yum!!

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lobstergov

Cooking Level: Intermediate

Home Town: Wellesley, Massachusetts, USA

Living In: North Conway, New Hampshire, USA

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Reviewed: Jan. 9, 2003

i didn't like this recipe at all! I am a great lover of garlic but found the smell overpowering! i wont be mking this again

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LECKIESPARKLE

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Reviewed: Jan. 3, 2003

I found this bread to lack flavor, texture, and a good crust, everything you want in a good bread. I will not be making this again.

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LFLOWER75

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Reviewed: Jan. 3, 2003

The bread was kind of dry and flat looking. I think this recipe calls for too much garlic and it reacted with the yeast. I don't think I would make it again.

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13 users found this review helpful

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AJFILLIPP

Cooking Level: Expert

Home Town: Ingleside, Illinois, USA

Living In: Lindenhurst, Illinois, USA

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Reviewed: Jan. 1, 2003

Very good, just add more garlic to taste.

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RTAGGART

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Reviewed: Nov. 15, 2002

I added a tablespoon of minced garlic and found the flavor fabulous.

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Karen

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2002

very good with some hot melted butter!

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SCHLAGGA

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Reviewed: Sep. 3, 2002

The bread itself was tough and crumbly. However, the *idea* of adding garlic and parsley to 'your favourite bread mix' will be a winner, I am sure!

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25 users found this review helpful

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GoodKitty

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Reviewed: Aug. 10, 2002

Our family and friends loved this. Based on other reviews, I added a bit more garlic and it was perfect. It's definitely a keeper.

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LADILYN

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Reviewed: Jul. 29, 2002

This was very so-so. I won't make it again.

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KZJNK

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Reviewed: Jul. 20, 2002

Very good flavor! It filled the entire house with that unique garlic fragrance. Texture was slightly rough, but very tender and tasty!

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TPINFWA

Cooking Level: Intermediate

Home Town: Cambridge, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Jun. 13, 2002

I was not too fond of this bread. It may be my own fault. I had to make some substitutions. I used fresh garlic and parsley, because I did not have the dried. I should have left the crust selector on Light. The crust was tough. I like crusty crusts, but this was more just hard. I will try it again when I can remedy my substitutions.

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