Reviewed: May 2, 2008

Didn't have basil so I used a teaspoon of rosemary instead. I used 1/4 cup of warm water (baby bottle warm), 1 teaspoon of sugar, and 1 tablespoon of yeast. If the yeast mixture starts to foam, the yeast has been activated. It was too cold to let the dough rise at room temp. so I heated the oven up at around 200F for a couple of minutes. Then turned it off and put the dough in.

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Mary

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Apr. 24, 2008

I followed the recipe exactly, and overall, it was good. It came out a little tough and dry though. Maybe I worked the dough too much?

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ANCESU

Cooking Level: Intermediate

Home Town: Lund, Skane, Sweden

Living In: Brooklyn, New York, USA

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Reviewed: Apr. 20, 2008

This was good, my three year old who wants nothing but hotdogs and mac n cheese ate more of this than anyone else! this will be a staple in my house.

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MrsCowan

Cooking Level: Expert

Living In: Ozark, Missouri, USA

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Reviewed: Apr. 8, 2008

I love it s enormous flavor. but the texture is not as soft as the ones I ate at the resturant near my place. I think it is the rising time is too short to make it rise high enough. I will try this one again next time . Thanks for sharing.

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JTIF

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Reviewed: Apr. 4, 2008

Very good!! I used fresh herbs (1 tbsp each) and fresh garlic (3 cloves). Proofed the yeast as others suggested and then added the salt, olive oil, and remaining dough ingredients. The dough hook on my kitchen aid made kneading a breeze. Topped with sea salt and about 1/4 cup parmesan cheese (no mozz). Quick and so tasty!

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KIMBERLYMI

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Reviewed: Apr. 3, 2008

I make a lot of bread and was surprised at how quick and easy this recipe is. It was absolutely delicious and was also attractive. I will definitely make this recipe again.

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Melissa Waikel

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Reviewed: Apr. 1, 2008

Great recipe! It was perfect for the chicken pesto pannini by ThreebyFiver. Thanks for the recipe!

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ruthieten

Cooking Level: Intermediate

Home Town: Scranton, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 1, 2008

Easy and awesome!

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Carolina Chick

Cooking Level: Intermediate

Home Town: Waxhaw, North Carolina, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Mar. 28, 2008

I love my yeast breads and this turned out great. I didn't mess with the yeast, and it rose in the oven just fine. The browned cheese is how cheese is supposed to look when you put it on bread. I liked it a lot!

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Grace

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Mar. 16, 2008

This is the first bread that I've tried and if it turned out so well for a beginner then I must say it's a great recipe! The first time I made it was quite dense but that was because my yeast was very old. This time I bought new yeast and had crossed my fingers. The bread was soft and very tasted. We sprinkled cheese and chillies on top.

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smriti

Cooking Level: Beginning

Living In: La Jolla, California, USA

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Reviewed: Mar. 10, 2008

This recipe is very good. I like to put sliced tomatoes and green onions on top under the cheese. It's also a great bread for making calzones. Fantastic!

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redlegs

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Reviewed: Feb. 27, 2008

I love love love this bread. It's so easy and SO delicious! I've probably made it about 12 times and love it every time. I sometimes use cheddar cheese if it's all I have on hand and it still turns out great. One helpful hint: yeast is very sensitive. When using it I always use wooden or plastic bowls/utensils and make sure the water is warm to ensure that it activates, if it's too cold it won't activate. However, if your water is too hot it will kill the yeast and your bread won't rise either. I've had both happen. All in all this recipe is simple and the bread will awe your guests! I made this again tonight using my new bread machine... I just threw all the ingredients in staring with the liquids moving to the dry ingredients, it turned out great!

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Blueheaven244

Cooking Level: Expert

Home Town: Greensboro, North Carolina, USA

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Reviewed: Feb. 26, 2008

I threw everything in the bread machine and it came out fine. I didn't add the cheese on top, but I added more spices on top. Came out puffy and golden and ready for paninis! 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: Feb. 25, 2008

I gave it four stars for the taste..don't know if it was me but this was a really hard dough to work with.

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gina brown

Cooking Level: Expert

Living In: Adrian, Michigan, USA

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Reviewed: Feb. 23, 2008

This is a great recipe! Thank you so much! I used feta cheese and tomatoes for the topping and it is delicious! No one can resist it!

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MakeMeFudge

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Reviewed: Feb. 22, 2008

I really enjoyed this bread! It smelled like a deli in my kitchen while it was baking and I couldn't wait to try it. I didn't have thyme or basil, but it turned out great without the spices. I would definately make this easy-to-make bread again.

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Marcy R.

Cooking Level: Beginning

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Reviewed: Feb. 21, 2008

This was delicious! I halved it, as there were only 4 of us eating, and I used olive oil instead of vegetable oil inside, to be healthier. It was really scrumptious! Certainly a repeat.

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CulinarilyRose

Cooking Level: Beginning

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Reviewed: Feb. 18, 2008

So good! This was a huge hit, and gone in one evening. I added a dash of rosemary to the dough, but otherwise didn't change a thing. Very easy to make, and tasty with a pasta dish. Thank you!

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Brobstie

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Bellevue, Washington, USA

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Reviewed: Feb. 16, 2008

Wow this was good! Unfortunately after I punched it down it didn't rise again, but it was still wonderful! I used milk instead of water, and added rosemary. Very yummy, will definately make again.

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Cheri

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Feb. 15, 2008

This is so tasty! I've made it a number of times now. I normally have to make two batches as the children devour it as soon as it's out of the oven. Tastes great with exquisite pizza sauce by Angie Zayac from this site. I put the whole thing in the food processor for 2 min and then let it rise. I think I might even try it as pizza dough! Thanks for posting this recipe.

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Janine

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