Reviewed: Nov. 12, 2009

Very tasty! Next time I will add more garlic!

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AKGEM

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2009

Great recipe - delicious bread. I made a couple of adjustments. Used 1 1/2 cups water and I didn't have fresh chives so I substituted 1 1/2 teaspoons of dried chives. This one's a keeper! Thanks

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CajunJoy

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Geismar, Louisiana, USA

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Reviewed: Jun. 21, 2009

This recipe sounds great, but somehow I screwed it up. I added all the ingredients exactly as listed (minus the garlic powder - just fresh garlic), and somehow I ended up with a hole in the middle of the bread! Initially it rose up to the top of the bread machine and then all of a sudden it totally deflated. Also, something about it just did not taste right. Maybe this amount of yeast is too much? I have to try it again..

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Jill

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Reviewed: Mar. 3, 2009

I used five cloves of garlic and it came out perfect. Great recipe for my welbilt bread machine. Total cook time was four hours.

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manofsteel

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Reviewed: Feb. 25, 2009

this bread was really good...i made two loaves that i baked in the oven...they rose really nice and really had a good flavor and we lite and airy...and now as whenever i make bread i used vital wheat gluten and didn't have chives so i used dried parsley and parmigiano/reggiano coz i had some...yes i will make this again...thank you for the recipe...made it again exactly with what i had done before but baked it in my new bread machine...turned out great!!!...really good recipe!!!

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smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

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Reviewed: Jan. 30, 2009

I really liked this bread for everything! Husband liked it for "bread" for dipping or alone, but not as sandwhich bread. I did double the garlic and omitted the chives. Made the house smell wonderful while cooking! I did cook in the oven for 35 minutes at 350 rather than using a bread maker.

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andreavyse

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Westland, Michigan, USA

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Reviewed: Jan. 20, 2009

This recipe smelled delicious, but had no garlic bread flavor to it. Just tasted like bread.

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AKBUZZELL

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2009

A good sandwich bread. As other reviewers mentioned, it doesn't have a strong garlic flavor, but I am not huge on garlic, so I really enjoyed it.

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f1fan

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Dec. 27, 2008

This bread was the first one I made in my new bread machine. It was a big hit! I took others advice and added more minced garlic. I didn't have any chives but would try it again with them. I used grated Pecorino Romano instead of Parmesan. I used 1/2 the pepper. My daughter and her family were here and everyone wanted it again with soup for lunch the next day.

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Gail

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2008

This was a really good garlic bread. I did notice that alot of others were saying it needed more garlic, so I tripled both the minced garlic and the garlic powder. It went very nicely with the baked ziti we had for dinner.

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artskelley

Cooking Level: Intermediate

Living In: Wentzville, Missouri, USA

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Reviewed: Nov. 4, 2008

This was good, but not "great". It smelled really good when baking, but even though I doubled the garlic, the flavor was lacking. I guess I should have added a bunch of garlic powder or something

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kellycox

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Reviewed: Sep. 28, 2008

Loved this- I used 8 cloves minced garlic rather than the garlic suggested. I also used fresh oregano and basil, and no pepper. But it was very moist with a crisp crust. The whole family voted to add it to the weekly rotation.

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beccasg

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Reviewed: Sep. 14, 2008

The texture of this bread was fantastic, and the flavor was pretty good. There was a strange hint of something that I couldn't quite put my finger on, but perhaps that was just the quality of parmesan that I used. I will definately try this again.

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SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Jul. 6, 2008

It's a repeat.

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devon

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Reviewed: May 3, 2008

The fragrance had everyone poking their heads into the kitchen wanting to taste whatever smelled so good! It was absolutely delicious. I made it with whole wheat flour using the whole wheat cycle, and instead of 1 tsp minced and 1 tsp powder i used 3 tsp minced garlic

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Amber

Cooking Level: Intermediate

Home Town: Langley, British Columbia, Canada

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Reviewed: Mar. 30, 2008

I increased the garlic to 4 full cloves minced.

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Darline

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Reviewed: Mar. 12, 2008

This was good. I will make it again, but with more garlic and herbs next time.

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JJBARNES

Cooking Level: Expert

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Reviewed: Feb. 14, 2008

I'm new to bread making so I'm sure the problem was me and not the recipe but we just were not impressed with this recipe. I took the advice of some other reviewers and doubled the garlic because we love strong garlic flavor. The bread smelled nice while it was baking but it didn't have much flavor when it was done. I used the medium setting on my bread machine and the loaf had a nice color but the crust was so thick you couldn't bite it and it was still a little doughy in the middle. The bread was too heavy and dense in the middle. Maybe I used the wrong kind of yeast or something. I tried to toast the bread but it still wasn't right. I was really excited about this recipe because it sounds awesome but it just didn't live up to my expectations. I probably won't make it again.

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btbarbara

Cooking Level: Beginning

Living In: Mcdonough, Georgia, USA

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Reviewed: Feb. 6, 2008

This bread has nice flavor and density. I found it over rose so I had to reduce the yeast. Overall it is great bread!

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Lday11

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Reviewed: Jan. 20, 2008

Too much pepper (I would use half) and not enough garlic. I used four med-large cloves and the garlic flavour was very subtle. I would make this again with at least 6-8 cloves. I also used whole wheat bread flour. Yum.

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