Recipe by Shelley Ross
"This loaf is easy to prepare for the newcomer to bread-making. There is no yeast, and the bread is very dense. Great as a side to pasta and salad."
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chopped sun-dried tomatoes
2 1/2 cups
shredded sharp Cheddar cheese
chopped green onions
1 1/2 cups
For a beginer at breads this is easy and fast. I made my own sun-dried tomatoes which added a better flavoring than store bought ones. You have to try this one!!!
it was very tasty but i found it was very heavy bread, very course. I think if i make it again i would use yeast. Flavor was very good.
This is disgusting. The bread was way to thick and had a dull flavor to it. The crust was incredibly hard and it was grainy in texture. Had one peice and threw out the whole loaf. Waste of good herbs
I thought this was great. I made some substitutions because I didn't have everything - a combination of parmesan and port cheese (weird, I know, but it worked) instead of cheddar, and oregano instead of parsley. I also added sunflower seeds just for kicks. Very easy & I'd make again.
This bread was very easy for a beginner like myself. It tasted pretty good but needed to cooked quite a bit longer than the receipe indicated.
This is delicious, especially with pasta.
A fun bread to make. Easy and a nice compliment to Italian dishes. Next time I make it, I am going to add more onion and garlic, and a pinch more salt. I think this would be scrumptious if toasted with a bit of butter, too.
This was very easy to make and it was moist. The problem was it had no taste! I will use it again but I will add alot more flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Bread I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 74
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