Reviewed: Mar. 2, 2005

This bread smelled awesome and tasted as good as it smelled. I wanted to make it without my breadmaker, and since my mom and I were the only ones home at the time I halved the recipe and made it by hand. I formed it into a ball and baked it on a cookie sheet at 350 for about 25 minutes and it came out perfect.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Feb. 14, 2005

This was amazing! I made a few changes, used grated Romano cheese because that's what I had and added about the same amount of old cheddar cheese too, I omitted the marjoram & oregano but added sage, crushed red pepper flakes & chunks of fresh garlic. The house smelled awesome and the bread tasted great!

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CDNBOOTYFOOD

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Reviewed: Feb. 2, 2005

I followed several other suggestions from the reviews. I added some garlic powder and substituted olive oil for the margarine. I also divided the dough and made 2 round loaves, baked at 450 for 8-10 minutes. Our favorite Italian resturant in town serves bread very similar to this. It was wonderful. I will definitely make this again.

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VICKYMC1

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Reviewed: Jan. 26, 2005

Great flavor but like many others, my bread collapsed. I will try again though. The taste is too good to pass up. Thanks for sharing.

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NATALIESHD

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Reviewed: Jan. 25, 2005

Amazing bread. Use fresh herbs if you can. I added a little mozzerella cheese because I ran out of parmesan while cooking. Garlic too! THE BEST I've made in the breadmaker to date.

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ROOTSDAUGHTER

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Reviewed: Jan. 11, 2005

I used dried herbs instead of fresh, in the amounts listed, and found it the taste to be too strong. If using dried herbs, I'd reduce the amount called for here and use a little more cheese. That would add another star to the ratings for me.

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COOKIEROOKIE

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Reviewed: Jan. 11, 2005

This bread came out terrific! I didn't use the milk powder or the marjoram, and I used two tablespoons of olive oil in place of butter. I also added some garlic powder. When it was finished, it had a soft, chewy texture and a nice brown crust. Delicious, and, as a bonus, it made my entire house smell wonderful.

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ROUXMOM

Cooking Level: Beginning

Home Town: Yorba Linda, California, USA

Living In: Murrieta, California, USA

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Reviewed: Oct. 25, 2004

This was very good. I usually don't have much luck with yeast bread recipes. Made 2 mini loaves and several breadsticks. The whole family liked it!! Put leftover slices under the broiler the next day with a little butter and shredded cheese. Yummy!

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FOURCABLES

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2004

Made into breadsticks and did not work at all! Probably my fault but won't be trying again.

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AMISON

Cooking Level: Expert

Home Town: Great Bend, Kansas, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 15, 2004

Not sure what I did wrong, but my goodness, these were gross. I made them as breadsticks, they were dry and flavorless. I don't think I could be convinced to make them as a loaf, but after all the good reviews, I;m wondering if I did something wrong.

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Oct. 8, 2004

We loved this bread. The cheese and herbs gave it a nice subtle flavour. I didn't have marjarom, so I used rosemary instead. I liked the flavour and texture of this bread so much that I decided to make it again without any cheese or herbs. It made an exceptionally good white bread. Thanks for the recipe. It is definately a keeper.

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Shana

Cooking Level: Expert

Living In: Williams Lake, British Columbia, Canada

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Reviewed: Aug. 25, 2004

Yummy! What a wonderful bread! It was so moist and had tons of flavor. I served it with an Italian-style meal and it went over big with my family. Thanks for sharing such an easy and wonderful recipe!

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INDIGOFAITH

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Reviewed: Aug. 18, 2004

I would give this ten stars if I could. We have eaten this again and again. The basil & oregano is a little strong if you don't like the "herby" taste - I add either garlic powder or minced garlic to this each time I make it, and it is wonderful. It is best toasted in the toaster and eaten with butter. I haven't had any problems with the bread getting too big in the machine, so I do use the whole tablespoon of yeast. You will not be disappointed with this bread, it is SO good!!

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BOSSYBUTT

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Reviewed: Jul. 20, 2004

This is great! I omited the milk powder, used 2 tsp of yeast, and used a lot of Italian seasonings. I also added fresh minced garlic. My husband added too much yeast once and the bread looked like an inside out mountain, so you really do have to be careful of how much you use. This recipe does work on the basic rapid cycle.

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Adub

Home Town: Houston, Texas, USA

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Reviewed: May 29, 2004

Thanks for this wonderful recipe. Made it twice in the bread machine and once as small loaves in the oven. Turned out great every time. I used 2Tbs Olive oil and 4tsps of Italian seasoning as suggested by other reviewers. Was concerned about bread rising too much with 1Tbsp yeast..but this was not an issue. This really ends my search for a herb bread recipe.

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Rodin

Home Town: Hyderabad, Andhra Pradesh, India

Living In: Minnetonka, Minnesota, USA

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Reviewed: May 23, 2004

I've made this a bunch of times; though it does sometimes fall as others have mentioned, it's incredibly yummy. I generally use Locatelli Romano cheese instead of parmesan, and today I tried 2 tsp. of yeast instead of a tablespoon as several people recommended, and it didn't fall.

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TINAMANCUSO

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Reviewed: Mar. 3, 2004

Excellent bread and I screwed up the recipe. As I was putting the ingredients together I realized I did not have dry milk powder. Then I found out that I ran out of basil. I decided since I had everything else in the machine already, I may as well make it. It came out great and tasted wonderful. I can't wait to make it again but with all the ingredients next time. I served it with the baked ziti I from this site and it was delicious.

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LESLEYfromWI

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Reviewed: Feb. 12, 2004

Bread was fairly good but it looked terrible when it fell, can´t figure out what I did wrong, but I guess, from other reviews, that it happens to all. Won´t be making it again, at least not for company.

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MOSHI LERTORA

Cooking Level: Intermediate

Living In: Lima, Lima, Peru

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Reviewed: Feb. 7, 2004

This is a great bread, but it's even better as breadsticks! I'm a garlic fiend, so I added quite a lot of minced garlic along with everything else. I also reduced the yeast to 2 teaspoons.

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NARAKU

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Reviewed: Nov. 18, 2003

This bread is good.. I've made it a couple of times already. But, for some reason it always falls. I cut down the yeast to 2 teaspoons. So I can't figure out what the problem is.

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PATIENTMOMX1

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Cheese Herb Bread

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