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Reviewed: Jul. 21, 2008

This turned out GREAT. Really perfect to go along side my crockpot potato soup. I used melted butter in place of the oil (ran out and forgot to buy more), decreased the sugar to a tablespoon and a half, and added a chopped, sauteed vidalia onion. Cooked up beautifully and made one large loaf. I'm thinking I might use a bit of the spread from the Garlic Bread Fantastique on these at dinner time.

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tat2whttrsh

	Cooking Level: Expert
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Reviewed: Jul. 19, 2008

Decided to make this for my son's birthday party, along with some other bread. I halved the recipe and cooked in a mini loaf pan, and it was the first kind gone! One person made me print out the recipe before they would leave. Huge hit, awesome flavor and texture. It was compared to some biscuits that a popular seafood restaurant offers....I added a teaspoon each of dried minced onion and parsley. Wish I wouldn't have halved the recipe-thanks!

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Reviewer:

ONIOND

	Cooking Level: Expert Living In: Minneapolis, Minnesota, USA
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Reviewed: May 28, 2008

I made these in a muffin tin, and it worked really well. They were super quick and easy, and they tasted good. I used a blend of 4 cheeses and added a clove of minced garlic. I also substituted one cup of the flour with whole wheat flour. I served them with the Greek Pasta with Tomatoes and White Beans (one of my favorites!). These weren't my favorite thing EVER, but they were definitely good, and I will make them again for sure.

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Alicia J.

	Cooking Level: Intermediate Home Town: Minneapolis, Minnesota, USA Living In: Avondale, Arizona, USA
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Reviewed: Apr. 18, 2008

This was much better the next day. The flavor was stronger and it wasn't so crumbly. Next time I make it I will make it the night before.

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Reviewer:

K.L.


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Reviewed: Apr. 15, 2008

Awesome quick bread - served it alongside Chicken Parmesan and a garden salad for dinner. I used an Italian blend of cheeses instead of cheddar, applesauce instead of oil, and added 1 tsp. dried basil - baked exactly 55 min. My husband and kids ate it up! Woot!

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AurraSing33


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Reviewed: Sep. 28, 2007

This is super easy to make - and the flavor's not bad (but it's not stupendous either!). It's best when paired with a soup so you can dunk the slices. I liked how it got nice and crusty. The next time I make it, I think I'll add more garlic and sprinkle some grated parm. cheese on top before it bakes.

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Beth B.

	Cooking Level: Intermediate Home Town: Grafton, Ohio, USA Living In: Appleton, Wisconsin, USA
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Reviewed: Feb. 7, 2007

Simple and easy. Not the best garlic bread, but it was good.

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SHANESMOMMY

	Cooking Level: Intermediate Living In: Punxsutawney, Pennsylvania, USA
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Reviewed: Dec. 10, 2006

Looked and smelled delicious when it came out of the oven, but the taste was disappointing. It is really just a loaf-shaped biscuit. There is almost no cheese or garlic flavor. Also, too crumbly and biscuity to slice until it's cooled completely, and what's the fun in that?

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Dev


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Reviewed: Nov. 7, 2006

This was super quick and easy!! I didn't have time to make the bread in a loaf pan (it was a last minute thought to have with spaghetti) so I simply used a 12 cup muffin pan and it was the perfect amount. It took about 20-25 minutes to cook. Next time I will add more garlic salt,I didn't have garlic powder. I was sparing with it because I didn't want them to be too salty. Kids loved them! The texture was fantastic! More like bread than a biscuit, which was exactly what I was looking for! Thanks for a great recipe!

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Reviewer:

ERICANDUS


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