Reviewed: Feb. 29, 2008

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.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Aug. 20, 2007

This recipe is outstanding. My husband and I love it. It has great flavor and is really easy to make. Sometimes I mix in the ingrediants and set my bread maker to the dough function then shape the dough into smallers balls for rolls. It bakes well in the oven if you prefer rolls to an entire loaf.

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jen

Cooking Level: Intermediate

Home Town: Grafton, Ohio, USA

Living In: Sheffield, Ohio, USA

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Reviewed: May 8, 2007

this is a good recipe - i love the smell of the bread. however, i don't have a bread machine and would love to learn at what temperature, and for how long to bake this. i've tried 350F and 375F and both times it has fallen...

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ENRGRM

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Reviewed: Sep. 17, 2006

A tasty bread to go with pasta dishes. I used 1 cup of almond milk instead of water and milk powder, olive oil instead of veg oil, minced fresh garlic and 1/2 of the flour for whole wheat flour. Also, I dissolved a Vit C tab in the almond milk(Vit C helps yeast make stronger bonds and make a better, softer dough. I always use it in my breads). I made the bread by hand which required some extra flour for kneading, and baked it in a loaf pan at 400 deg F until internal temp at 200 deg F. Will add more garlic next time since I am a bit of a garlic fiend.

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Stephanie P

Cooking Level: Expert

Home Town: Puyallup, Washington, USA

Living In: Olympia, Washington, USA

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Reviewed: Feb. 19, 2005

I did not care for this bread at all. The celery seed was overpowering. There was some strange taste that I couldn't put my finger on to identify. Will not make again, sorry.

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GRNBEEN

Cooking Level: Expert

Living In: Greentown, Indiana, USA

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Reviewed: Jun. 28, 2004

We just did not like the taste of this bread. For how many ingredients were used, we did not think that it had a lot of flavor. Sorry

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LESLEYfromWI

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Reviewed: Jun. 28, 2004

This was very good. I started this in the breadmaker and finished in the oven. The house smelled wonderful while it was baking.

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Becca Bricker

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Reviewed: Dec. 19, 2003

Good herb taste but none too overpowering. I think it's best served warm.

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tracylynn

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Reviewed: Oct. 11, 2003

I found this recipe years ago on this site. I added a touch of crushed garlic to the recipe, and it is now a tradition to make this for my family on Thanksgiving!

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CAERIC

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Reviewed: Aug. 17, 2002

A little plain, but still good!

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ODU

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Reviewed: Feb. 24, 2002

This bread is out of this world. However the recipe doesn't tell how to cook if using the bread machine on the Dough Setting and baking in the oven. Temperature? Length? Time to rise before baking? I use my best cooking knowledge and seemed to do okay.

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JEANETTEZ

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Reviewed: Jan. 4, 2002

I made and baked this bread in my bread machine. It fell a little. It tasted great, though, and went great with the homemade lasagne we had for dinner.

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