Dec 09, 2009
I obviously wanted to give this a taste before I wrote my review and, *blush,* four slices later here I am. This bread is wonderful! I forgot to add the dry milk powder and that may just be one of the reasons why I liked this bread so much - dry milk powder helps to make a soft and fluffy bread, and I much prefer something sturdier, which this was. I noticed the reviews of this recipe run the gamut from its having too much flavor to not enough - I guess it depends not only on your taste buds but the herbs you use and how fresh they are (if they are on the brownish side definitely toss 'em!). I found it perfect with subtle, understated, well-balanced flavors. I used the French bread setting and got the sturdy, well-developed texture and crackly crust I wanted. I also reduced the sugar to 1 T. since I don't like much sweetness in my breads and to ensure it didn't over rise (which it still did a little bit so next time I'll use even less or none at all). Don't be put off by the title which could lead you to think this is a boldly flavored, GARLIC-y bread. It's not. Sure hope this recipe sees more activity, because it really is terrific.
—naples34102
