Reviewed: Oct. 29, 2003

Yummy! Will definitely make again, but will decrease yeast to 2 tsp. as it rose too high in the bread machine and then fell. Has anyone tried the delay timer on their bread machine? I would like to use the delay timer, but the water then would not be warm as called for. Would it really make a difference??

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AMETHYSTAA

Cooking Level: Expert

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Reviewed: Oct. 24, 2003

I added l tsp. garlic powder and cut the yeast back to a 'scant' 2 tsp. It was touching the lid of my bread machine as it was. Next day, I used it toasted as a base for Bruschetta and it was excellent.

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ArmyMom

Cooking Level: Expert

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Reviewed: Sep. 10, 2003

I only used 2 teaspoons of yeast (1 Tbl. seemed like a lot) and it came out excellent! We made it into garlic bread (heat up the broiler pan in the oven, mixed up some butter, parmesan, garlic, salt & pepper....spread it on a few slices..popped them in the oven on broil until they got brown, and sprinkled them with some shredded colby cheese till it melted) So good served with spaghetti!! You'll want it all the time.

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SOMLAND

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Reviewed: Aug. 27, 2003

Very good, but make sure you have the pan on the lowest rack in the oven. Mine burned a little.

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3 users found this review helpful

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MARA61

Cooking Level: Intermediate

Home Town: Mount Clemens, Michigan, USA

Living In: Macomb, Michigan, USA

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Reviewed: Aug. 21, 2003

these made some killer breadsticks. i served em to my whole family of 6 and everyone but 1 loved em.

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CHOCOMOOSE

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Reviewed: Jul. 26, 2003

I made this in the breadmachine on dough only cycle. I was making it to go along with a lasagna dinner party I was going to. I read some of the other reviews about the loaf being so big in the breadmachine so I made them into breadsticks. I just made 3 breadsticks and threw them in the toaster oven to see if I would serve them. They were fantastic. 350 degrees for about ten minutes. I can't wait to see everyone elses reaction tonight. I think I will brush then with some melted garlic butter before serving. Yummy. Thank You.

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Jill W

Cooking Level: Expert

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Reviewed: Jul. 21, 2003

The bread had the potential, but it came out way to salty! I think next time I will just make one of my favorite breads and add the herbs.

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BSESQUIP

Home Town: Payson, Arizona, USA

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Reviewed: Jul. 16, 2003

Great Recipe, even my kids ate it. I didn't have bread flour or dry milk, so I just used reg. flour and it turned out perfectly! I added more cheese and garlic salt and italian blend seasonings.

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PJWIFE

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Reviewed: Apr. 29, 2003

This bread smelled soooo good but unfortunately it FLOPPED - literally! It looked pathetic when it was done. I think it was way too much yeast/not enough water. But I will try it again.....

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MAKANANI

Cooking Level: Intermediate

Home Town: Kailua, Hawaii, USA

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Reviewed: Apr. 27, 2003

I don't have a breadmaker and I could still pull this off successfully! Yeah!! Thanks to others, I added some minced garlic, 1/2 tsp of onion/garlic powders, a pinch of crushed rosemary and 1/2 tsp of Italian seasonings. I also upped the parm to 1/3c. After letting the dough rise for 1.5 hours, I rolled into a large rectangle and using a pizza cutter, made these into breadsticks. Baked at 350 for about 12 minutes, removed them and added some butter and baked again until they were lightly brown. These were wonderful and I will make these again...perhaps I'll try the loaf thing but these were breadsticks were great with our steak dinner! Thanks!

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DREGINEK

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Reviewed: Apr. 11, 2003

I baked the bread in my bread machine, and it smelled really, really good. I skipped dry milk, and I modified the recipe as recommended by the previous reviewers. However, my bread turned out a little sour instead of being cheezy. The cheese was melted into the dough and turned the loaf too sour. Maybe I did something wrong, but I won't make this bread again.

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SILLYPEARLY

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Reviewed: Mar. 28, 2003

While this recipe is super tasty, the loaf grows so much it's like something out of science fiction. I guess the only option would be to cut back on the yeast just a little? However, I'm afraid to do anything because the texture is so perfect as is, even if you have to scrape half the loaf off the top of the breadmaker.

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CHOOCHOOMCYUMMY

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 19, 2003

This recipe is AWESOME. Made it in the bread maker and hubby and Grandma in Law couldn't stay out of the kitchen for waiting to see how much longer was left. Is a bit on the strong side for those that don't like the robust flavors of all the spices. I would advise adding a tablespoon of garlic powder to your dry mix and some minced during the add in cycle of the bread maker. (We like garlic) Would make great cheesy bread toasted in the oven or broiler. I have found that I only like this toasted with butter, something about it untoasted doesn't do it for us. I got this from the recipe book. Yum :)

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Angellina

Cooking Level: Intermediate

Home Town: Dowagiac, Michigan, USA

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Reviewed: Mar. 7, 2003

This bread turned out perfect. I didn't have any dry milk and it still turned out great. Thanks.

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LADYEM

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Reviewed: Feb. 27, 2003

Good recipe. I made the dough in the bread machine and baked in mini loaf pans. I added rosemary, garlic and extra cheese and omitted the dry milk.

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schmerna

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2003

I love this bread! I modified it the second time I made it . . . I used regular flour instead of bread flour, and it turned out much lighter. I served it to friends with lasagna this weekend, and they raved over the bread.

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SHAZDAZ

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Reviewed: Feb. 3, 2003

This went beautifully with our Italian dinner last evening. I don't have a bread machine, so I did it the old fashioned way, using my Kitchen Aid mixer and kneading. I used a quarter cup of parm and added a tablespoon of garlic and onion powders. Delicious with garlic butter! Thanks so much!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 25, 2003

This bread tastes really great, but I wouldn't recommend baking it in a breadmaker. Just like a previous reviewer, mine fluffed so vigorously it stuck to the inside lid, and half of this yummy loaf was scraped off into the sink! Take the extra time and do this one by hand, and add a little rosemary and Italian seasoning. Very tasty!

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LISAKP71

Cooking Level: Intermediate

Home Town: Lakeside, California, USA

Living In: Arlington, Texas, USA

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Reviewed: Jan. 18, 2003

The seasoning is delicious! And my kitchen smelled absolutely wonderful!

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LNBARAN

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Reviewed: Jan. 17, 2003

Amazing bread! Followed some other posters suggestions: 2T basil olive oil, 4t Italian seasoning, 1t minced garlic, 4T parmesan cheese-used just the dough cycle and baked for 35 minutes in the oven after the second rise. This would make an amazing pizza crust too!

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dkennedy

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Cheese Herb Bread

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