Reviewed: Aug. 4, 2007

This was simply delicious! I added more rosemary and italian seasonings that the recipe required and it was wonderful.

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Monica

Cooking Level: Intermediate

Home Town: Fond Du Lac, Wisconsin, USA

Living In: Rosebud, Texas, USA

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Reviewed: Jun. 24, 2007

An amazing recipe, it turned out great! It is great with fresh basil and sun-dried tomatoes in the Italian seasonings, it made the flavor.

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SpiceBazaar

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jun. 23, 2007

This had no taste.

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Jade

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

Living In: Acworth, Georgia, USA

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Reviewed: Jun. 23, 2007

I used this bread as my excuse to finally get to use my rosemary from my garden! I usually use my bread machine for any breads, but since I had a lot of family over last night for manicotti, I decided to go all out and make this by hand. Though I couldn't get my yeast to bubble nor my rosemary to be chopped finely, the bread didn't last. Next time I'll have to make twice as much. It was easy and fun to make. I smeared the top of mine with olive oil, garlic salt and garnished with rosemary. We used wine and olive oil for dipping sauce. It was the best bread I've ever made!! Thanks for the recipe! Oh, I should also mention that I didn't have Italian seasoning...but it still came out fantastic!

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Jennorific

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Reviewed: Jun. 20, 2007

Very easy to make, and wow, what a wonderful flavor! The only change I made was making the dough the day before baking. I left it in the refrigerator overnight, covered in the bowl. Then, on the day I baked it followed the instructions per the recipe, let it stand at room temperature for 1 hour to rise and then baked according to the original recipe. The bread was a huge success. It tastes just like the bread you get at Macaroni Grill.

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Jo

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Reviewed: Jun. 16, 2007

SOO delicious, pretty easy. Great for gifts!

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MOIRAKOSKEY

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Reviewed: Jun. 13, 2007

This is an excellent easy bread recipe! I used a fresh herb mixture of rosemary, oregano and thyme and threw it all in to the dough. It was probably about 1/3 cup total. I also included a teaspoon of minced garlic and should have done more since I couldn't taste it (I love it). I also put down wax paper and lightly sprayed it with cooking spray. At first I baked them for only 15 minutes and the first loaf was slightly doughy (I have an unreliable oven unfortunately). So I threw the un-eaten one back in the oven for another 5 minutes and it's perfect. Dipped it in olive oil/balsamic vinegar/fresh black pepper. I couldn't stop eating it!

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Apr. 29, 2007

Being the first bread i've ever baked,i was happy to find that this recipe was easy and made my kitchen smell wonderful!

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GourmetGoddess

Cooking Level: Expert

Living In: Oshawa, Ontario, Canada

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Reviewed: Apr. 26, 2007

Mmmm. Smells great coming out of the oven (doesn't ned to brown very much on top). Mine took about 20 minutes. I used the whole amt. of rosemary in the bread (vs. on top) and it turned out fine. The only thing is that after one loaf, my bf and I were rosemary-ied out. I may try making this without any spices for plain loaves. Thanks for the recipe!!

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Jules

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: San Jose, California, USA

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Reviewed: Mar. 17, 2007

This bread was incredible! I made two loaves, as the recipe indicated, and the first one was gone within ten minutes of coming out of the oven. This was the first bread I've ever made (besides the ones I helped my mom with when I was a kid) and it turned out beautifully. I used a pinch of oregano and a pinch of parsley in place of Italian seasoning. Other than that I followed the recipe exactly, and even though I overkneaded by about ten minutes (lots of distractions!) the bread turned out great and was a huge hit. Perfect for gifting because of the size and shape. Definitely something I'll make again.

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Amanda

Cooking Level: Intermediate

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Reviewed: Mar. 7, 2007

i rate this about a 4 and a half. the texture is really good, but the flavor is just a teensy tiny bit bland. maybe i should have dusted the top with a little garlic. but still very good, will definitely make again.

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paranoire23

Cooking Level: Beginning

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Reviewed: Mar. 2, 2007

This has such a wonderful flavor to it. I'm sure I will make it many more times.

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Anjilee

Cooking Level: Intermediate

Home Town: Americus, Kansas, USA

Living In: Pratt, Kansas, USA

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Reviewed: Feb. 23, 2007

ABSOLUTELY INCREDIBLE!!! THIS IS A KEEPER!!! A nice crust with a beautiful crumb! I recommend only making one loaf form this recipe, though...and to avoid the soggyness on the bottom of the loaf, dust bottom and sides of dough with cornmeal instead of greasing the pan. This bread was fantastic. I made it five times in a week. Gave two away and we ate the others ourselves. For the herbs I used sage, basil and oregano along with fresh rosemary (I dumped all the rosemary into the bread and did not sprinkle any on top). The salty taste of this bread makes it sooo good and we just could not get enough. When it's day old, it makes INCREDIBLE toast.

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Angi

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Feb. 22, 2007

SO AMAZING!!

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MKRETCH

Cooking Level: Intermediate

Living In: Evanston, Illinois, USA

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Reviewed: Feb. 14, 2007

Delicious! I love this bread, it was my first try making homemade bread and it was a complete success! I will make this over and over again!

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ashleym0628

Cooking Level: Expert

Home Town: Charlestown, New Hampshire, USA

Living In: Rockingham, Vermont, USA

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Reviewed: Jan. 23, 2007

This bread came out so light and fluffy I couldn't believe it. The loaves are a bit on the small side, so next time I will probably double the recipe so I have two larger loaves. I'll also add more seasoning, particularly garlic salt, as someone else mentioned. I think it would work to make this bread even more flavorful. I sprinkled rosemary over the loaves after I brushed them with the egg. However the rosemary still fell off when I went to cut into the bread. So putting all the rosemary in the dough would probably be a good solution. Overall, this recipe is definitely a keeper. Turned out great! Thank you!

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Jules

Cooking Level: Intermediate

Home Town: Leyden, Massachusetts, USA

Living In: East Greenbush, New York, USA

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Reviewed: Dec. 31, 2006

Worked great, even for a first time bread attemp! They were soft, not too dense, great flavour. Have experimented with adding 1 tablespoon of minced garlic which worked well. Rosemary didn't seem to stay on top whether put there before or after the egg wash, but wasn't really needed. Made these as bread rolls too which were a hit. Is flavourful as garlic/herb bread - spread with olive oil and garlic and grill. Great recipe, will definately make again.

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Mareesa Cunneen

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 17, 2006

I have made this bread a few times and it is excellent. My daughter is not a big fan of rosemary but likes this bread when I cut the rosemary down but up the italian seasoning. I plan on making this bread just to made bread cubes for my stuffing this year. I think it will give it a lot of flavor.

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THEINGRAMS4

Cooking Level: Intermediate

Living In: Newark, Delaware, USA

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Reviewed: Dec. 8, 2006

I made just a few little changes to this recipe, and it was great! I brushed the egg and rosemary on after the second rise (and used only 1/2 T. rosemary for the topping). I also added one minced garlic clove to the dough when I was mixing it and sprinkled a little seasoned and garlic salt on the loaves with the rosemary. I think that the salt really enhanced the flavor, and the bread was really good dipped in olive oil with pepper.

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reviewer1

Cooking Level: Expert

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Reviewed: Dec. 2, 2006

This was my first attempt to make bread without a bread machine. It was perfect! I love rosemary, so I put at least 2 tablespoons of rosemary in the dough and sprinkled more on top, and I left out the Italian seasoning completely. This bread is fantastic. It had such a lovely texture that I cannot seem to capture by making the dough in a bread machine. Thank you so much for the recipe!

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Jen

Living In: Nashville, Tennessee, USA

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Delicious Rosemary Bread

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