Reviewed: Aug. 24, 2008

My swirls also collapsed. The outside was crisp but the inside was kind of doughy. The flavor of the butter could have better also. Probably won't try again.

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MizzKat

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Aug. 17, 2008

My spirals also separated a bit, even when fully cooled, but the bread is quite pretty and very tasty. I substituted fresh basil, rosemary, and thyme for the parsley since that's what I had in the fridge. I think I'll be making this again with the addition of some Parmesan and Romano to the dough!

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Chromis

Cooking Level: Expert

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Reviewed: Jun. 17, 2008

i just made this bread tonight to take to a friend's house for dinner... but i used basil and rosemary and brushed the top with the butter that leaked out while it was rising. people were literally stealing pieces off of other people's plates. very big hit.

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The Newly Mrs. Finch

Cooking Level: Intermediate

Living In: Wheaton, Illinois, USA

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Reviewed: Nov. 18, 2007

Perfect! I used whatever fresh herbs I had on hand and it was wonderful.

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NewlywedMeg

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Salem, Oregon, USA

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Reviewed: Sep. 29, 2007

First time that I made this it was amAZING! I used fresh herbs from my garden and added lots..soo good. second time that I made it, it didnt turn out quite as well but still good.. didn't use white flour, used a mix of several.

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Jazmine

Cooking Level: Intermediate

Home Town: Nelson, British Columbia, Canada

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Reviewed: Aug. 23, 2007

Yum! This bread looks too good to eat! I used pesto on hand so it wasn't as buttery; next time, I'll used butter.

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CRISTINLUEA

Cooking Level: Intermediate

Home Town: Warren, New Jersey, USA

Living In: Lansing, Michigan, USA

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Reviewed: Dec. 10, 2006

I used fresh parsley, fresh basil, and a little bit of green onion. The crust and taste was excellent and my family tried the heel first and said it was good before they even got to the "good stuff." Four stars given because I proofed the yeast in the water with the sugar at about 112, as I usually do when baking bread, and added the oil at the same time I added that mixture to the dry ingredients. I just didn't quite trust the saucepan instructions. Don't cut this bread hot or it will squish. Also, my swirls came apart in the slices - maybe I didn't roll it tightly enough. Will try again, though, definitely!

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