Reviewed: Feb. 22, 2009

This bread is fool proof, I made the dough in the breadmaker. Only because when I tend to make bread from hand it never works:( Anyhow the flavour was perfect, this bread wasn't heavy and it didn't need butter. I pretty much ate one loaf to myself. PERFECT BREAD YUMMY

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HeidiD

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

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Reviewed: Feb. 1, 2009

I wish the loaves had been bigger, but the taste was delicious.

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idahomom

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Reviewed: Dec. 23, 2008

This bread has great flavor! The only problem I had with it was that it didn't rise very well, therefore making it a little heavy in texture. My Dad made it in the bread machine once too, and that helped it to rise better. Thanks!

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Bball4Him

Cooking Level: Intermediate

Living In: Durham, North Carolina, USA

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Reviewed: Nov. 30, 2008

very good ~ dough made 2 loaves

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marshallfamily

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Reviewed: Nov. 4, 2008

Threw everything in the bread machine and came out great. Even after I misread and threw in that beaten egg! Didn't have any italian seasoning so I added some basil, sage, etc. Thanks, really great.

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MizzKat

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Nov. 1, 2008

I am not an experienced bread baker and this recipe became an instant favorite. Turned out perfectly! My husband loved and it is so easy. The loaves are beautiful with fresh rosemary on top. I didn't brush mine with egg. I did drizzle about 1/2 tsp of olive oil on the finished loaf hot from the oven. Easy great recipe!

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cathcooks

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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Reviewed: Jul. 5, 2008

I don't know if this recipe was intended to be a knock-off of the bread at the Macaroni Grill restaurant chain? We thought this was just like it. It was excellent and easy to make! A perfect way to use fresh rosemary from the herb garden.

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drshanno

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Reviewed: Jun. 27, 2008

This is wonderful. I kneaded in some chopped rasins to the dough and it was delicious. I also doubled the ammount of fresh rosemary just because I love rosemary and I have 3 HUGE plants in my yard. I suggest running the rosemary through a food processor to release the oils a bit more and to really get that strong rosemary flavor. Throw a little tuna salad on slices and make the BEST tuna sandwiches! I make it all the time and my boyfriend LOVES it.

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Punk Rock Gormet

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Reviewed: Jun. 17, 2008

A rosemary lover's dream come true. Should make for some outstanding croûtons!

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Chromis

Cooking Level: Expert

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Reviewed: May 29, 2008

Easy and wonderful. I used fresh rosemary and I will increase the amount I use in the dough next time. Thanks for sharing this great recipe!

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Chantelle

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Reviewed: May 28, 2008

Ok, I found this recipe about a year ago and have been using it regularly since. I have made many other breads from scratch and none have turned out with this level of perfection. I tweaked it just a bit, substituting one of the cups of bread flour with regular flour and specifically using fresh rosemary in and dried rosemary on top of the bread. After these changes, I kid you not...tastes just like Macaroni Grill's appetizer bread. You must try it!!!

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bobberpug

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Reviewed: Mar. 11, 2008

I would give this bread 10 stars if I could. what a gem!!! Candice, thank you for sharing. I usually make "artisan" type breads and they take quite a while to prepare. This bread gave the taste of those artisan breads in literally half the time (and effort, phew!). This is by far my favorite bread recipe and also, I've tried it with and without rosemary, and it's great either way. LOVE it!

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peep

Home Town: Los Angeles, California, USA

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Reviewed: Mar. 8, 2008

The name says it all--it is delicious. My dough didn't take nearly 3 c. of flour. I had used my last egg earlier in the day, so I had to skip the egg wash, but nevertheless it became two beautiful loaves of bread with excellent flavor.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Feb. 22, 2008

I put all the Rosemary and Italian herbs in the bread and rubbed with olive oil after it was baked. Fragrant, delicious, with good texture and easy to make. Better final product than the Rosemary French Bread on this site. Thanks for an awesome recipe.

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SHRLYANN

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Midwest City, Oklahoma, USA

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Reviewed: Feb. 11, 2008

Yummy! Smells great! I served this with spaghetti.

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Elizabeth

Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

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Reviewed: Nov. 30, 2007

This bread is so good! I made it to go with the Beef and Barley Stew recipe from this website. I set it next to the wood stove to let it rise. Turned out wonderful, with just enough flavor. Instead of Italian seasoning, I used about a teaspoon of thyme, but kept the rosemary amount the same. Also, I melted the butter instead of using soft butter, it mixes better. I will definitely make this again!

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Sweetiekins

Cooking Level: Intermediate

Home Town: North Adams, Michigan, USA

Living In: East Lansing, Michigan, USA

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Reviewed: Nov. 22, 2007

Everyone fights over the last piece! Its so good fresh out of the oven or cooled down. I added extra fresh rosemary and sprinkled extra italian seasoning on top. I didn't have parchment paper so I just buttered the baking sheet and it worked out great.

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jasbudcrystal

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2007

I use about double the rosemary that this recipe calls for, but that's just a matter of personal preference. This bread is savory and delicious for sandwiches, snacking, or to serve with dinner and is absolutely unbelievable made into bread bowls with Chicken Portugese from "Cooking at the Academy: California Cooking Academy" (out of print, but available cheaply through online used book sellers, I would highly recommend it).

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JUANPOUSSIN

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Sep. 11, 2007

This was delicious. The olive oil lets the rosemary stick to the bread so the egg is probably not even necessary though I did use the egg this time around.

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Kris

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Reviewed: Aug. 8, 2007

This is very tasty-even though I accidently used unsalted butter and it needs a more little salt due to that mistake. Very tasty dipped in balsalmic vinegar. Thanks!

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