Reviewed: May 13, 2007

Very good. I used the metric system because in Europe. I had to put a little bit more flour, changed for milk instead of powder milk + water. It smells cheese, mniaaam.

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Dajana K.

Home Town: Trencín, Trenciansky Kraj, Slovakia

Living In: Geneva, Geneve, Switzerland

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Reviewed: Apr. 10, 2007

This bread machine recipe is a great one! Here are the few changes that I made: I used olive oil (2 T.) instead of butter, increased the Parmesan to 5 T., & used only 2 tsp. of yeast - perfect...moist and delicious! (Oh, and I just used the powdered-type Parmesan that you would use on pasta or pizza).

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CookinginFL

Cooking Level: Expert

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Reviewed: Dec. 20, 2006

I don't know what I did wrong, but the bread caved in my bread machine. Looks like other reviewers had similar problems too. Smelled AWESOME while baking, but the taste just doesn't match the smell. Not sure how to make it better, so I probably won't make it again.

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1 user found this review helpful

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RachtheBach

Cooking Level: Intermediate

Home Town: Jasper, Missouri, USA

Living In: New Lenox, Illinois, USA

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Reviewed: Nov. 23, 2006

I was looking for a recipe to resemble The Macaroni Grill's Foccacia, but made in a bread machine, and this is it! The only change I made was to add 3 Tbs of Romano cheese as well. Excellent bread recipe!

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KHARAHLYN

Cooking Level: Intermediate

Living In: Ellwood City, Pennsylvania, USA

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Reviewed: Oct. 1, 2006

Great taste. Smells wonderful while baking. Bread did rise too much, so I think I will cut back a little on the yeast.

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2 users found this review helpful

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jojobeanzsis

Cooking Level: Expert

Home Town: Placerville, California, USA

Living In: El Dorado Hills, California, USA

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Reviewed: Sep. 17, 2006

Great recipe! I didn't have any marjoram so I used poultry seasoning..it was delicious!

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HappyHomemaker

Cooking Level: Expert

Living In: Lashburn, Saskatchewan, Canada

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Reviewed: Sep. 16, 2006

Delicious! This was the best bread I've made yet. Definitely need to use less yeast, though, it did reach the top of my machine and then cave in. I used fresh herbs from my garden.

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2 users found this review helpful

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Hillary

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Santa Barbara, California, USA

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Reviewed: Sep. 11, 2006

This bread is delicious! I use fresh herbs from my garden (basil, rosemary & thyme). It turned out beautifully and the house smelled divine while it was baking.

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Laura

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Sep. 8, 2006

This was a great bread. It was easy to make and very flavorful.

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Aug. 17, 2006

Flopped in my bread machine for some reason. Only had ground marjoram and ground thyme so they made the bread a greenish color. Too chewy for me and I couldn't taste the cheese at all.

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Roosterlady

Cooking Level: Intermediate

Home Town: Tabernacle, New Jersey, USA

Living In: Bunnell, Florida, USA

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Reviewed: Aug. 2, 2006

Wonderful bread. I don't have a bread machine, yet it was very successful.

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SAFFANA ZAMELI

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Reviewed: Jul. 2, 2006

This was soo good! Worth the wait. I wound up baking it in the oven because I was running out of time. It was sooo good.

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BREEZIE

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2006

th eherbs in this bread were very overpowering and i couldnt taste the cheese at all. i wont be making this again

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3 users found this review helpful

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Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Milton Keynes, Buckinghamshire, England, U.K.

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Reviewed: Apr. 9, 2006

I do not have a bread machine so I had to do it the old fashioned way. I added a large clove of garlic (minced), increased Parmesan cheese to 1/4 cup and added 1/2 teaspoon Italian seasoning. Cooked at 350 degrease for 40 minutes and it turned out perfect. It was a little too salty (probably due to the extra cheese) so I will cut the salt in half next time. Otherwise it was just delicious! Family loved it!

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mricha14

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Reviewed: Mar. 15, 2006

I used all-purpose flour, regular milk, 1 tablespoon of margarine and 1 tablespoon of olive oil, about 5 tablespoons of 3 cheese blend (parmesan, asiago, and romano), a tablespoon or so of Italian seasoning, a few good shakes of garlic powder, and just under a tablespoon of yeast. I don't have a bread machine, so I mixed it with the stand mixer using the dough hooks. Then I kneaded it for 6 or 7 minutes and put it in an oiled bowl to rise until doubled in size. After it doubled, I punched it down and put it back in the bowl to rise a little more. 20 minutes or so later I put it on a lightly greased baking sheet, forming it into a French bread-shape. I baked it at 350 degrees for 30 or 35 minutes until it was a lovely golden color. It needs more seasoning and cheese, but I did alter the recipe a lot. I'll play with it some more so it's more to my family's taste, maybe add some olives. :) It turned out pretty yummy though! Thanks for the recipe!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Mar. 14, 2006

herby but not really cheesy.

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ginsurfudae

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Reviewed: Feb. 5, 2006

I've made this twice now. It's even better toasted with butter!

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Kelly McClellan

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Fishers, Indiana, USA

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Reviewed: Jan. 16, 2006

This is a great bread. Used the dough cycle and free formed the loaf on a baking sheet. Also used asiago cheese instead of parmasean. Will use more spices next time for a stronger flavor.

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TLCMOHR

Cooking Level: Intermediate

Home Town: Farmington, Minnesota, USA

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Reviewed: Jan. 6, 2006

FANTASTIC! I had no problems with this recipe-it was fluffy, and crispy on the outside. I wish i could have tasted my spices more, so next time i'll make it a little stronger, but still-5 stars!

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Rianppg

Cooking Level: Intermediate

Home Town: Chalfont, Pennsylvania, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Jan. 5, 2006

I made this bread twice. The first time I put all ingredients into my Kitchen Aid Stand Mixer in order that was given. I baked it in the oven and it ws good but almost like a foccachia bread. The next day I tried again and dissolved the yeast in the water and made it like I would a regular receipe for the mixer. I made the dough in the morning and brought it to friends that evening and baked it there. It was the best bread I ever had!!My friends and husband agreed. Will make often.

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SNIPPITTS

Cooking Level: Expert

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Cheese Herb Bread

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