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Reviewed: Jan. 13, 2008

Excellent bread. I personally am not a big fan of heavily herbed dishes in general however in this case, it really works beautifully. My wife and some of her friends who are more attuned to predominantly herbal flavors absolutely love this dish, it disappears almost instantly.

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Reviewer:

Dilettante


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Reviewed: Nov. 24, 2007

ABSOULUTELY DELICIOUS!! However, I used freshly minced onion becuase I didn't have any dried onion in stock. I found it gave a sweet onion flavor. I also used italian seasoning instead of the dried herbs. It gave it more of an herb flavor.

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Reviewer:

Herbert


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Reviewed: Nov. 24, 2007

We loved this bread! Followed the recipe to a t except for adding garlic. It cooked up beautifully and was very flavorful.

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Reviewer:

scotdog98

	Cooking Level: Intermediate
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Reviewed: Nov. 19, 2007

Delicious! This bread was really easy to make too.

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Reviewer:

Jen

	Cooking Level: Beginning
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Reviewed: Jun. 1, 2007

I used all-purpose flour instead of bread flour and it still turned out great. Consistency was fine for me with original recipe, didn't need any extra milk.

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Reviewer:

Jennifer D.


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Reviewed: Mar. 31, 2007

We thought this bread was wonderful. Rose beautifully and the taste was great! I followed the advice of others and added 1-1/4 cups of milk instead of 1 cup. I also used margarine instead of butter and splenda instead of sugar. Wonderful!

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Reviewer:

LESLEYfromWI

	Cooking Level: Intermediate Living In: Wales, Wisconsin, USA
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Reviewed: Feb. 17, 2007

Agree that it needs more milk. Add extra 1/4. I, however, unimpressed with the flavor. Not a bread to serve cold, wasn't too much better hot. Likely will not make again.

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Reviewer:

HelloMe

	Cooking Level: Expert
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Reviewed: Feb. 11, 2007

Try this bread! I usually wait until there are many reviews before I try a new recipe, but I am glad I took the chance. I had to add an extra 1/4 c milk but the loaf rose beautifully and had a wonderful herbed taste. I thought the onion would be overpowering as I added it to the bread machine however it blended during baking and was the perfect amount. Went great with a pot roast.

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Reviewer:

countrycook


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Reviewed: Jan. 27, 2007

The first time I made this bread I messed it up and it STILL tasted heavenly!!!

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Reviewer:

Amanda E.

	Cooking Level: Intermediate Home Town: Whittington, Illinois, USA Living In: Marion, Illinois, USA
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