Reviewed: Nov. 3, 2009

Great tasting bread. Will make this often.

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Blazer

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2009

Absolutely fabulous! I love bread and this is easily one of my top 5. Kids love it, husbands love it. Make this bread. Easily adaptable to taste which is a plus. Thanks so much for a wonderful recipe!

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Shannon

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Reviewed: Oct. 20, 2009

This is a nice, savory bread. After seeing other reviews about the bread rising too high, I scaled back the yeast. I used 1 tsp. instead of 1 tbsp. It worked well. I might try it with 1 1/2 tsp. next time- I think that would be perfect. I only had dried herbs. This would be SO much better with fresh herbs! I might add an extra tablespoon of parmesan cheese next time.

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KIMALLI1

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Sep. 16, 2009

Yum!!! Dip in olive oil or serve with butter. Mmm!

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Jamie

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Reviewed: Jul. 27, 2009

I'm giving this 3 stars because I just pulled this out of my machine and the middle has sunken in and it just looks terrible... smells WONDERFUL... but looks like a disaster. I'm going to attempt this recipe again in a few days once I turn this loaf into some texas toast. I'll update in a few days...

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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. 23, 2009

I have had great success with this bread. I did make some changes in the herbs, used only the ones I liked @ 1tsp ea, left out the powdered milk and used fresh shredded italian mixed cheeses, 1/3 cup. Mixed in my mixer, left to rise, punched down, shaped and rose 2nd time in a loaf pan. Baked at 350 for 22 to 25 min and it came out wonderful. Aroma is very sensual, taste delicious, texture very nice and proofs well. Bake this every week. Have baked in a bundt pan, it looks as beautiful as it tastes. Thanks for the recipe, it's a favorite here.

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shalamis

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Houston, Texas, USA

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Reviewed: Mar. 28, 2009

This wasn't quite what I was looking for, but it was still good. There wasn't nearly enough cheese flavor in it, and I had added 2 tbsp of extra cheese.

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shampooza

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2009

This is a wonderful bread full of flavor. I made it for the first time a couple of days ago. I also made some bruchetta, toasted the bread and topped it. Wonderful! I'm sure this would make a great panini too.

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ann

Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA

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Reviewed: Feb. 22, 2009

I made this bread in the breadmaker - followed the directions to a T - and for some reason the top completely caved in! It was perfectly fine until it had about 30 minutes left and the top fell. However, it still tasted really good and I got many compliments on it! I just cut it up before serving it so my guests didn't see what it looked like. ;)

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SusieQ

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

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Reviewed: Feb. 20, 2009

I LOVED this bread! I didn't have any dry milk powder so I used powdered buttermilk. Also added 1/2 tsp garlic powder. The ratio of dry to wet ingredients was perfect. Oh, I only used 2 tsp of yeast though. I will definitely make this again.

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DIANE H.

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Reviewed: Feb. 17, 2009

Wonderful bread! Such a great aroma. I made exactly as written and loved it but gave four stars because it hit the top of my machine and even oozed out the sides a bit. I've never used more than two tsp. of yeast in my machine and was hesitant but wanted to follow the recipe exactly the first time. Made a second loaf with two teaspoons yeast, 1 tablespoon of sugar instead of two and used 2 cups unbleached all purpose flour and 1 cup whole wheat. Turned out perfect. Thanks for the wonderful recipe.

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ksbouver

Cooking Level: Intermediate

Home Town: Elkton, Michigan, USA

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Reviewed: Jan. 31, 2009

Great bread! I did increase the cheese to 1/3 cup and all herbs to 1 1/2 tsp. This bread makes an excellent grilled cheese - spread bread with marinara sauce and add mozzerlla cheese then grill. Has become a regular in our household. Also good spread with cream cheese. Thanks for the recipe!!

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psb

Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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Reviewed: Jan. 26, 2009

This was a snap to assemble. I used my Kitchen Aid mixer from beginning to end, as I'm not one that has a bread maker. I had to add one more tbsp. of flour to get the bread to jump on the bread hook, but other than that, I made no changes. It's rising in the bread pan now, so I'll update how the family liked it after dinner. Just for ease and smell, it deserves five stars.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jan. 8, 2009

Fantastic! I served this with spinach artichoke dip. I read the reviews first and followed the suggestions to only add 1 packet of yeast. I also added a little garlic powder and rosemary. I used olive oil instead of butter. This recipes gives me a reason to use my bread machine again soon!

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HeidiRN

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2008

Familiar with basic bread recipes, and given the benefit of other reviewers, I made some adjustments on this recipe. It's a delicious bread, but it still could use some tweaking in the measurements. Even reducing the sugar and yeast to two tsp. each, this still rose more than I would have liked and wasn't as dense as I prefer. This was very light and fluffy. I used a small handful of fresh chopped herbs over the dried--parsley, sage, rosemary, thyme and oregano. I also substituted olive oil for the butter. While not a perfect recipe, this was the perfect bread for our grilled cheese sandwiches!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Oct. 18, 2008

Just not my Favorite bread from this site. The herbs were good but the crumb just wasn't what I hoped it would be.

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chettler

Cooking Level: Intermediate

Home Town: Hamlin, New York, USA

Living In: Plainfield, Illinois, USA

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Reviewed: Oct. 3, 2008

It rose way too high in the bread machine so it collapsed near the end of the bake cycle. Great tasting bread though, just use less yeast next time.

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G.Blanchard

Cooking Level: Intermediate

Home Town: Shippagan, New Brunswick, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Sep. 3, 2008

My loaf had the consistency of a quick bread and was very bland even after I increased the cheese to 5 tbsp.

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WINDYCITYDIVA

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Reviewed: Aug. 18, 2008

This bread is delicious, my family - even my kids - just love this bread! I agree with the others who have recommended reducing the yeast to one packet or 2 tsp. I think I read the recipe wrong the first time and added less yeast than written and it came out fine; second and third time I read it correctly and had a huge rise then deep collapse, which resulted in tasty but very oddly shaped bread. I use fresh herbs out of my garden, chopped in the mini food processor. I usually do 1TB rosemary, 1TB thyme, 2 tsp oregano, 2 tsp basil. The choice of herbs can easily be changed to suit your meal, as long as the total amount of fresh herbs comes to 3TB+1tsp.

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Reviewer:

Karen

Cooking Level: Beginning

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Reviewed: Aug. 12, 2008

I adapted the recipe for the oven. I followed the recipe as written, then allowed it to rise in a well oiled bowl until doubled in size. I punched it down and divided into 3 portions, making a "rope" from each. Pinching the ends together, I braided the "ropes", tucking the pinched ends underneath. Let rise again until doubled, applied egg wash and baked at 350 on a preheated pizza stone. I also sprayed water on the sides of the oven at the beginning and about halfway thru to add moisture to the air. If you look at "other photos" you can see the result. Wonderful aroma, wonderful taste.

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