Reviewed: May 10, 2009

too dry and onions give some very strange taste and smell...

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physya

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Reviewed: Apr. 3, 2009

Great taste, but mine was very flat! May try again. Might need some wheat gluten? Although nobody else seems to have had a problem. Maybe i should try again.

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Tracee Workman

Cooking Level: Intermediate

Home Town: Greensburg, Indiana, USA

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Reviewed: Feb. 23, 2009

I just made this bread, am eating it as I type..it is EX! I just added more herbs as some of the other reviews said..Will make again.. Thanks Barb

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val

Cooking Level: Expert

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Reviewed: Dec. 1, 2008

I made this bread for my thanksgiving stuffing this year and it suited that purpose well. After reading the reviews I tried to help it up a bit by adding a tad more yeast than called for and cutting the whole wheat flour down by 1/2 C. Even so, I didn't get a really solid second rise from it. However, the flavor was great, and most wheat breads can be trickier, so I don't think it's the fault of the recipe at all. I will keep using this herbed bread recipe til I find one I like even more. Thanks for the recipe!

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Nov. 29, 2008

Wonderful bread! I increased the amount of herbs to 1 tsp. each. The family would have liked even more herbs, so that will happen next time! Maybe because it was a rainy day, I needed extra flour to make this, but it was so good that it was worth making!!!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Jul. 23, 2008

I consider myself a serious bread baker and have to say I really did not like the recipe. I would have left out the cornmeal as it made the bread very dense. It rose fine the first time (maybe a little slow) but the second rise was almost nonexistent. My yeast proofed so that wasn't the problem. I swapped some of the herbs out for others but other than that followed the recipe exactly.

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Wannabe Gardener

Cooking Level: Expert

Home Town: Tuttle, North Dakota, USA

Living In: Cedar Rapids, Iowa, USA

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Reviewed: Mar. 29, 2008

I have been looking for a good wheat bread recipe for a long time and most wheat bread recipes do not rise well.This one rises very nicely and the cornmeal gives it a nutty, crunchy texture. You hardly taste the herbs and so the next time I would put at least twice the amount or more. I might add basil, oregano and garlic. I would also put a little more salt in the next time. I would definately recommend anyone to try it!!!!

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poppyseed

Cooking Level: Expert

Living In: Fredericksburg, Ohio, USA

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Reviewed: Oct. 29, 2007

And excellent Bread recipe, even after the minor changes I made. I do not care for most bread recipes with milk of any kind, so I made this recipe and substituted water for all the evaporated milk. Turned out wonderful, moist and tasty.

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jammari

Cooking Level: Expert

Home Town: Winkler, Manitoba, Canada

Living In: Steinbach, Manitoba, Canada

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Reviewed: Jan. 11, 2007

This is a great recipe. I did make some substitutions because I didn't have dill or sage on hand. I used garlic, oregeno, and basil instead. I think the beauty of this recipe is that you could use whatever herbs or spices appeal to you. The bread was delicate, and rose nicely. Not too dense. I made mine into rolls and served it with a homemade soup. Everyone loved it! I wanted to update this and say that I made this again this weekend for a church luncheon (I used fresh chives and parsley this time) and decided to add small cubes of cheddar cheese to the dough. WOW, took a really good recipe and made it out-of-this-world tasty!

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