Reviewed: Aug. 16, 2009

this is very good...i didn't change anything except use olive oil instead of the other marg/butter thingy...the dud was very happy with it and it smelled so good!!!thanks for the recipe...

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smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

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Reviewed: May 18, 2009

I loved this bread! My children and husband loved it. It was small, but perfect for my small machine and plenty for a meal! I too used the Italian Seasoning instead of the individual herbs.

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Nungi

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Reviewed: May 17, 2009

I found the flavor to be a bit bland--an I used all the garlic called for in the recipe.

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Rebecca2220

Cooking Level: Expert

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Reviewed: Mar. 8, 2009

this bread did not rise, I followed to a T and with new ingredients. I think there is too little flour and no olive oil listed. Not sure why but will not try again.

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Telex

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Reviewed: Dec. 30, 2008

Excellent bread!!! Very easy to make and it taste wonderful! Requested constantly from my family friends. I would highly recommend this to anyone. I tried doubling the recipe and it was alittle too much for my machine.

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Sskemble

Cooking Level: Expert

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Reviewed: Oct. 29, 2008

Almost perfect as written! Could have used more garlic IMOHO but then I love garlic so if you're unsure stick to the recipe. I made one change I think for the better, I left out the Butter/Margarine, this helped the bread to be a little more crusty, since the oil in bread is what changes the crumb consistency. It was awesome with this small change, highly reccomended.

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Angela

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

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Reviewed: Aug. 6, 2008

This made the smallest loaf!! I'll double the recipe for next time. I doubled the garlic and will probably quadruple it next time, I'm a garlic-oholic!! My crust came out really tough, maybe I"ll use milk instead of water next time.

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Mallery

Cooking Level: Intermediate

Living In: Noblesville, Indiana, USA

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Reviewed: Jun. 11, 2008

Make often but double the recipe next time.

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BRR

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2008

This recipe was perfect. The only thing I changed was I added an extra clove.

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Alyssa

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Reviewed: Feb. 12, 2008

This didn't have a strong garlic flavor to me. Maybe because I used whole wheat flour. Probably won't make this again.

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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: Nov. 16, 2007

Yummy Yummy Yummy!!! Made this for my Italian din-din and it was a HIT!! Thank you!

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NewMommy101

Cooking Level: Intermediate

Living In: Hollywood, Florida, USA

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Reviewed: Oct. 14, 2007

Very tasty! I made the dough in the bread machine and baked it in the oven. I brushed it with an egg glaze to give it a nice outer crust.

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HIREK

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Reviewed: Sep. 15, 2007

Wow, was this bread a success with pasta. I made it as a 2 lb. loaf and it was moist and filling. Definitely a keeper!

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Nancy

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Reviewed: Sep. 12, 2007

Was good, nice texture. Everyone liked it but it didn't get huges raves. Made it into a french bread type loaf. Let it rise for 30 minutes, brushed it with egg and baked it 375º for 20 minutes. Beautiful loaf. Thanks.

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mom2hhh

Cooking Level: Expert

Living In: Eugene, Oregon, USA

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Reviewed: Sep. 10, 2007

Quite good and I love they are with ingredients you have on hand. I used regular flour. Be aware that you get a very small loaf from this- I set mine to 1 lb after considering the small amount of flour the recipe calls for. Also, even for you garlic lovers out there, don't add another clove; it is excessive, & may add a pungeant taste. Overall, bread was light, golden, with an underlying tone of garlic bread. *1/25/08* I made this again without realizing I had already made it once- still amazing. I might double the recipe next time.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Sep. 5, 2007

This recipe is awesome! Turned out perfect! I did make a few minor adjustments though, I replaced the butter with olive oil, the separate herbs with a 1 tsp basic "Italian seasoning" and I doubled the amount of the garlic (love garlic) and voila!

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mamabird

Cooking Level: Expert

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Reviewed: Aug. 22, 2007

This is a good recipe -- though it makes a really dinky little loaf. I don't have a bread machine so I just made it by hand and formed it into a small baguette. We can't get all those herbs here in China so I simply used 1/2 tsp of Italian seasoning -- it tasted great. I'll make it again but will double it next time.

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Pillowtrot

Cooking Level: Expert

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Reviewed: Jul. 24, 2007

My huasband loved this bread, he ate 3/4 of this loaf. I did have to add a little more water to the dough when I checked it in the bread machine. If hubby has his way I'll be making this again very soon. Many Thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Jul. 8, 2007

Excellent! I took another reviewer's advice and used it as a pizza crust. I also used 3/4 cup wheat flour in place of white flour. I do not have a bread machine so I also kneaded it by hand and then let it rise 2 hours.

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mooingfish

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Reviewed: Jun. 30, 2007

Haha... I made this bread by hand, waiting for it to rise... this recipe made my parents scram out of the house. Fast. If you don't like the smell of raw garlic, then you won't like making this bread. I baked it at 375 degrees for about 23 minutes. Once I finished baking it though, it smelled really good, and tasted even better! I just used one clove of garlic, I think it made the garlic taste subtler.

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