Reviewed: May 8, 2012

This bread is fantastic! My husband loves it; I don't know how many times he has requested it. We serve it with olive oil dipping sauce... better than any Italian restaurant. You might want to cut back on the yeast slightly. When I follow the measurements exactly, the bread over-rises about 80% of the time.

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

Reviewer:

Puppy Momma

Cooking Level: Beginning

Reviewed: Jan. 26, 2012

We really enjoyed this recipe. Great taste.

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

Reviewer:

FOODY

Reviewed: Jan. 23, 2012

Excellent Bread. I didn't have any milk powder so I replaced 1/4 cup of water for skim milk. Unfortunatley I ran out of marjoram but I'm sure with that addition this bread would be even better.

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

Reviewer:

HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

Reviewed: Jan. 15, 2012

In the past week, I have made this bread 3 times because everyone just loves it and requests this bread. I did brush the top with melted garlic butter when it came out of the oven and it just pushed the flavor and scent sensation over the top.

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

Reviewer:

TSUGIKO

Reviewed: Jan. 13, 2012

This bread was okay. We had it with an Italian dish, but the bread was very dense. Not sure that I will make this again.

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

Reviewer:

LAUREN5797

Reviewed: Dec. 22, 2011

a beautiful tasting bread, i altered it a little though by using 2 cups wholemeal flour and just the one cup white flour and replaced the butter with olive oil as i prefer my breads healthier, also i substituted half the water for milk as i had run out of powdered milk, i used chedder cheese and upped it to about four Tbsp, i also only used one and a half tsp of yeast and it came out perfect. all in all a very tasty bread...this recipes definitely a keeper.

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

Reviewer:

honeybunny

Reviewed: Nov. 17, 2011

Great flavor! I didn't have marjoram so I just skipped it; I also added an extra tbsp or so of Parmesan. I would also consider the recipe for buns or rolls; just run in bread machine on dough setting and form into rolls, let rise for 20-30 minutes and bake.

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

Reviewer:

fausterlady

Cooking Level: Expert

Home Town: Waterloo, Iowa, USA

Reviewed: Oct. 25, 2011

Amazing bread!! IF it lasts long enough for sandwiches, cheese (hard cheddar), pickles, and romaine lettuce, wow..... I did like others and used 2 teaspoons yeast, but didn't see where it rose too much so may try a tablespoon next time/ I did use olive oil instead of butter, and I added FRESH rosemary in addition to the dried herbs listed. I also used 5 tablespoons of parmesan; two tablespoons were a flavored parmesan. Smelled heavenly while baking!! This bread barely made it through the day. I see this as a regular. I like how some made rolls with it. I think croutons and stuffing could also be made with this bread (especially if the rosemary is added; Thanksgiving in mind here). I HIGHLY recommend this bread!!

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

Reviewer:

jenn

Reviewed: Sep. 8, 2011

Great herb flavor, I also added garlic powder. However, even adding 5 TBS of cheese, it didn't really have much of a cheesy flavor. My husband did not like it - he thought it had too much herb flavor. However, my 8 yr old loved it. lol

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

Reviewer:

SUNFLOWERGODDESS

Cooking Level: Expert

Reviewed: Jul. 11, 2011

This bread is fantastic! I'm new at using a bread machine, and this turned out perfectly for me. I followed the recommendations of other reviewers and made a few tweaks: I reduced the yeast to 2 tsp. and the bread rose almost, but not quite, to the top of the bread machine (no mess). I substituted olive oil for butter, increased the Parmesan to 5 tbs. and added about a teaspoon of powdered garlic. I didn't have any marjoram on hand, so I substituted rosemary, which worked great. The aroma while baking was almost irresistible, and I had to sample a slice while it was still hot. As others have said, it tastes quite a lot like the bread at Macaroni Grill. It's perfect for dipping into EVOO with freshly-ground pepper, and makes a great accompaniment to pasta dishes. This is definitely the best bread I've made so far, and I'm sure I'll continue to make it on a regular basis.

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