Reviewed: Jan. 6, 2009

I made a double batch, and it took a lot longer for each loaf to cook than 65 minutes. Then I figured it was still a little gooey inside because it's so coarse? So I had to take them out or they would have burned. I will probably slice them up and toast the slices when I want to eat them. This is a nice heavy bread, just what I wanted! People, read the description! There's no yeast, so of course it's going to be heavy! Anyway, the taste! It's got a lot of flavor--if only I had green onions to add! Oops, I forgot I added Sage and Thyme as well as the other two herbs. It really does go very well with pasta (obviously!). I thought the inside was good, BUT WOW THE CRUST...mine's really thick and crunchy because I baked the loaves for so long, and MAN that is the best part. Now I'm really looking forward to toasted slices of this delicious bread... Last thing: I used 4 1/4 cups all purpose flour and 3/4 cups soya flour to add some protein for a good, hearty bread that I could munch on for lunch (and remember I doubled the recipe).

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ichigo

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 10, 2006

My family loved it. Baked very well.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Uptowngirl615

Cooking Level: Intermediate

Living In: Walkerton, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 7, 2006

This was good! I liked the fact that I was able to just throw it together, without yeast, and stick it in the oven right away. Will make again! Thanx!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 15, 2006

Great recipe! I had no yeast on hand and this HIT the spot. Very moist, even the next day (didn't last any longer, and there's only two of us!) I used mozzarella instead of cheddar and sauteed the garlic with some finely chopped onions before adding it into the bread - then sprinkled on more garlic, cheese, and onions on top. Will make again - my husband thinks he likes it better than yeast bread, but I'm not sure. :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Maegan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 12, 2006

I thought this was a wonderful bread recipe! I chose it because it required no yeast, and I had none! I didn't use all of the ingredients listed, I pick and chose ones I knew my husband wouldn't complain about. I'm going to use this recipe as a regular bread base recipe by taking out all of the seasonings and adding my own different things based on what I'm making. Great recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ArlenePlunkett

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Naples, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2005

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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

CAJUNTOAST

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 3, 2005

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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

TRACY0126

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2004

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.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Jen Z.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2003

Very filling, heavy bread. Wonderful taste and easy to make. Goes great with spaghetti.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

AULTRA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2003

This is delicious, especially with pasta.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2002

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

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

CHEFWANDA

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2001

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!!!

Was this review helpful? [ YES ]
17 users found this review helpful