Reviewed: May 1, 2013

This was very good bread. I usually use the dough cycle on my bread machine and finish it off in the oven. Let the machine cook this time and it came out very goo. My wife loved it too. I thought it could have used more garlic though. Had it a few days later. Used a garlic spread on it and browned it under the broiler. Came out great. Use this bread up fast because it does not stay fresh long (due to the lack of preservatives?)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bigmac

Reviewed: Jan. 13, 2013

really good bread! I used some of the other reviewers advice, with the olive oil, minced garlic, & seasonings. very good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kmarie

Reviewed: Jan. 9, 2013

I used a bit less parsley and added 1/2 t onion powder, 2 t dried basil and 1/2 t oregano, then needed to add an extra 2 T water because my dough was a bit dry. Bread turned out great though! We thought it was pretty garlicky. Not as garlicky as bread made with garlic butter spread on top, but the garlic flavor was definitely there. The herbs I added helped too since they added a lot of flavor, but it would have been good just as written as well. Dried parsley is more for color than flavor, anyway. Will definitely make this again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

The Bunny Chef

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

Reviewed: Jan. 8, 2013

Loved this! Keep in mind if you're Canadian, the flour is cut down by about 1/2 cup :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

blue_eyedskittle

Cooking Level: Expert

Reviewed: Dec. 9, 2012

I used skim milk instead of water and dry milk. I used olive oil instead of butter, 3 minced cloves of garlic instead of powder, and Italian seasoning instead of parsley. Tasted great- was soft and moist with a nice crust. Served this with pasta and a salad. Added a glass of red wine to make it the perfect meal. Will be making this often.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dbh

Reviewed: Nov. 22, 2012

So many reviewers thought this needed more garlic, but I served it with a very garlic-y spaghetti, so it was perfect. I will definitely make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Paula

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Nov. 21, 2012

We made this last night but substituted fresh garlic and whole wheat flour. We ended up having to use twice the amount of water given in the recipe to make a good-consistency dough (maybe because of the wheat flour?), but after our adjustments, the bread came out PERFECT. We ate it fresh with butter and it was garlicky and delicious, and we had it day-old today sliced with cheese melted over it in the broiler! Better than the french bread/garlic butter garlic bread that I usually make!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sweetfolly

Cooking Level: Intermediate

Home Town: Lyndon Station, Wisconsin, USA

Reviewed: Nov. 14, 2012

Bread came out a little harder than my personal preference, but the flavour was good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shawn

Reviewed: Oct. 31, 2012

Ive made this twice, both times I added an extra 1.5 teaspoons of garlic powder which gave it a nice but not overwhelming garlic flavor. The first time I followed the rest of the recipe. It was good but very dense! The second time I used 2 cups bread flour and 1 cup all purpose. I was much happier with it, still pretty heavy but the all purpose flour lightened it up just enough for my taste. Great to soak up red sauce or just dip in olive oil.

Was this review helpful? [ YES ]
0 users found this review helpful