Just baked this in my bread machine. Mine also fell a little, but came out delicious! Only a couple of changes: I roasted two bulbs of garlic cloves in the oven and added those to the kneading cycle. they were pulverized into the dough, although my original intention was to have bits of garlic cloves for a more rustic type of bread. I also did not happen to have any celery seed or dill weed, so those ingredients were omitted. My husband says this bread is a keeper. We dip ours in herbed olive oil and enjoy!

After reading the reviews, I was really looking forward to eating this bread. Smelled wonderful while it was baking. However, what a disappointment - did not like the flavor at all. Oh well, on to the next recipe !

I made this in my bread machine following the recipe as written. I found that the flavor of celery seed was overpowering and there was some bitterness which I think was the parsley. I will not make this again

I attempted this recipe twice as written and it failed both times. The flour/liquid ratio seemed to be off. It wasn't forming a proper dough ball and there was lots of unincorporated flour in the pan. I checked my other recipes and they all called for 2 1/2 cups of flour as opposed to 3 cups and the same amounts of liquids. Not sure how everyone else seems to be getting it to work as written. Once I got the ingredient ratio right, it was terrific!

This was a snap to assemble. I used my Kitchen Aid mixer from beginning to end, as I'm not one that has a bread maker. I proofed the yeast in my Kitchen Aid mixer bowl with the sugar and water for ten minutes to get the yeast to "bloom", then I added the vegetable oil and the rest of the dry ingredients. I did add in 3 tablespoons of Kraft parmesan cheese and I used garlic powder instead of garlic salt. I had to add one more tbsp. of flour to get the bread to jump on the bread hook, but it didn't need much more flour than that. I kneaded it with the bread hook for about five minutes, then set it to rise in a lightly covered, greased bowl on my warm heating pad for an hour. After it doubled, I formed the dough into rolls and plopped them into greased muffin tins. I got ten large rolls out of one recipe. I again covered it lightly and set it to rise on my heating pad again. 350* for 17 minutes was just right. When the rolls came out of the oven, I brushed just a touch of oil over the top for a nice bakery sheen. The flavor of these rolls is almost "ranch" like and the texture of these rolls was very soft and fluffy. (It's funny that it did turn out almost light in texture when the dough itself was so heavy feeling.) Next time, I might try using dry buttermilk powder and see if I can't get more of a buttermilk ranch flavor. As it is, this was a very good bread recipe. This will be very good with our spaghetti dinner.

this is really good bread...do not care about the reviews...coz it worked for me...thanks for the recipe...it is a good bread...and will forsure make it again...it is so lite...can't go wrong..

Instead of bread - I made these into bread-sticks!! I couldn't see a reason why they wouldn't work. Baked up a few and they were very tasty. I'll be having a chicken and a beef/sausage lasagna for Easter and wanted to do something different than the usual garlic bread. I rolled and cut them out and then froze them so I could bake them fresh on Easter. I baked up a few and brushed a bit of melted butter & Parmesan on them towards the end of the baking time---yum! I think I will play with the butter mix some more before I bake the rest. But - loved the bread!! Wonder what kind of a pizza crust it would make!??

This delish! I doubled the amount of spices though nor did I actually measure them out.

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.

Good bread. Bf commented it tastes like the country sage bread on this site. I'm not sure I agree, although there is celery seed in both recipes. I made the dough in my breadmachine the night before, but I wanted to bake it in the oven. I put it in the fridge during the day and was hoping it would rise in there. It didn't, and I took it out to rise but got tired of waiting. So it really didn't rise as it should have and was a bit dense, but pretty good. Since it was not room temp, I baked it at 350 for 45 minutes. Normally I would have put it in for 30 minutes. I'm a bit confused by other reviews that says this does not have a lot of flavor; it has a lot of flavor in it! You could easily reduce them or switch them around if you don't like a particular flavor.