Reviewed: Feb. 3, 2013

As is, this recipe leaves much to be desired. The 2nd time I followed other reviews and doubled the cheese. I also put in 3 times the garlic, half the pepper, and another 1/4 c of water. The flavor was good but the bread was very dense. Next time I'll add more yeast. The 80 minute Express Bake time was perfect for this recipe.

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Reviewer:

rxmeye4

Reviewed: Jan. 29, 2013

Smelled absolutely marvelous, making everyone in the house hungry and impatient! Tasted good, altho' not very garlicky, and texture and density were perfect. I don't know why other people have had problems with this -- I quite like it, but will try a little more garlic next time, or plan on serving with garlic butter for those who like a stronger flavor.

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Reviewer:

MildChild

Cooking Level: Intermediate

Home Town: Richland, Washington, USA

Living In: Mossyrock, Washington, USA

Reviewed: Jan. 24, 2013

Delish! Use a little less of the black pepper...a teaspoon was a little too much

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Reviewer:

doodleruby

Cooking Level: Intermediate

Living In: Millington, New Jersey, USA

Reviewed: Dec. 15, 2012

I made it the first time tonight with a houseful of people playing D&D. They were clamoring for it before the bread machine beeped. Everyone loved it and it was gone in 15 minutes. I didn't put in the Parmesan or the chives, I did put in 1/4 cup gluten in place of 1/2 cup of the flour. The only other change was upping the fresh garlic to 3 cloves, minced, which came to about 1 1/2 tablespoons. Wow!

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Reviewer:

KCANDROSE

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Seattle, Washington, USA

Reviewed: Oct. 3, 2012

This bread is really good! i double all of the herbs and the garlic if not triple it bc we LOVE herbs and garlic. I have also substituted some of the flour for whole wheat and it turns out awesome!

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Reviewer:

Hooah_Wife

Cooking Level: Intermediate

Home Town: Atascocita, Texas, USA

Living In: Fort Hood, Texas, USA

Reviewed: May 16, 2012

Tasted great, but had problems with making it. See notes. Did vote 4 stars initially, but after sitting, it became very dry and hard.

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Reviewer:

poppyseed

Cooking Level: Beginning

Home Town: Wilmington, North Carolina, USA

Reviewed: Mar. 2, 2012

Great recipe. My husband and I love it. I've been baking this bread for over two years now. The only thing that I change about it is add more of minced garlic, Parmesan cheese, dried basil and garlic powder; AND less of black pepper. I guess, it all depends on what one likes or dislikes. :) Thank you kindly for such a great recipe. Oksana

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Reviewer:

obranets

Reviewed: Feb. 5, 2012

I tripled the garlic and garlic powder based on previous reviews. Made for a great garlic flavor. My loaf came out HUGE. I have a 2 pound Zo machine and it rose so high it was touching the top....ended up about twice as tall as most of the loaves I've made.

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Reviewer:

Snoopynut

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

Living In: Woodstock, Georgia, USA

Reviewed: Dec. 1, 2011

This recipe says that you can use the rapid cycle on your bread machine so I did. To me, it didn't cook up in the inside. Maybe I did something wrong, but I wasn't impressed. If I make it again, I definitely won't use the rapid cycle. Tasteless for me. T.T

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Reviewer:

pat

Reviewed: Sep. 24, 2011

I love anything I can successfully make in the bread machine, and this is one. I do not bake in the bread machine, but only use the dough cycle. For some reason, this always results in a better product for me.

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