Reviewed: Dec. 18, 2011

The filling was nice, but it needed a LOT more garlic. The texture of the bread itself was nice, but I actually prefer the texture of a different Cinnamon Raisin bread on Allrecipes.com. I will use the filling (with more garlic) and the other recipe next time.

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working azmom of 2

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Cooking Level: Expert

Living In: Tempe, Arizona, USA

Reviewed: Sep. 23, 2011

I made this for my and it turned out amazing. Add some extra garlic, Yum!!!

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bettycooker

Reviewed: Sep. 21, 2011

OMG I can't believe I got it right on the first try! Yummy...subbed some herbs, but I don't think those are set in stone...other than that I followed the recipe to a T!

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rosie_w

Reviewed: Jul. 5, 2011

This is a great bread recipe. I used pesto, onion, and garlic and the flavor was very good! The only problem I had was the baking temp. Next time, I will bake it at 375 vs 400. The bottom came out way to dark.

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CameronMama

Cooking Level: Expert

Reviewed: Jul. 4, 2011

I just made this for the 4th of July. The only change I made was to use Rosemary for the herb. It was amazing. I am known for my baking and my husband said it was the best I have ever made. Thank you Aronna for a wonderful recipe.

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Cherie

Reviewed: Jun. 30, 2011

followed recipe very good

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jen

Reviewed: May 31, 2011

Really good flavor. The bread is tender and the filling is nice. Next time I make it I will make divide it into two loaves because I ended up with one large flat loaf.

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Jenbeth

Reviewed: Apr. 8, 2011

What a great bread. Flavorful and soft. TO THOSE who are having texture problems, or troubles with the dough rising. My suggestion is to always proof the yeast before the baking process. I know active dry yeast is appealing in the sense that you can just mix and go. But that re-assurance that the yeast is healthy and ready to go is priceless in making great bread. I'll be making this again, trying more savory and perhaps some sweet options!

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