Reviewed: Mar. 30, 2008

This bread has a good overall taste; the herbs being the first thing tasted with the cheese as the undertone. I can see where it might have too much of an herb flavor for some people, though. The crust is just "OK", but it has a fairly fine crumb, considering it was made in a bread machine. I think this bread shows off its flavors better when toasted and it makes a tasty sandwich fare. I believe if you removed the dough once kneaded and mixed from your bread machine, then finished it by hand, (try it in a dinner roll form, perhaps), it would be improved. I think it has good potential!

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MountainGirl4

	Cooking Level: Expert Home Town: Prospect, Oregon, USA
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Reviewed: Feb. 26, 2008

this is a good serviceable bread, but you don't taste cheese very much after all and the herbs are not so overpowering.

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ANNAMA

	Cooking Level: Expert Home Town: Como, Lombardia, Italy Living In: Milan, Lombardia, Italy
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Reviewed: Dec. 15, 2007

I've substituted in Asiago for the pepperjack and do it by hand. i let it rise in a bowl until about double and then transfer it to a cookie sheet to rise again, although without too much handling/punching down. everyone always loves it

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CREWANDREW


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Reviewed: Jul. 25, 2007

I like extra herbs so I added a little more than what is called for. Based on other reviews I only added the amount of cheese called for and I did not have any problem with the bread falling. Wonderful, aromatic bread.

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GUARD1


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Reviewed: Mar. 17, 2007

I've made this recipe twice now, and I love it! My boyfriend just requested I make it again very soon. I add more like a cup of pepperjack, bread does sink a bit, but it's still perfect.

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Natalie


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Reviewed: Jul. 23, 2006

My bread also collapsed in the middle a little but nobody cared because the taste was really good. Followed directions as written and served with Pasta Bake from this site. Thanks

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LESLEYfromWI

	Cooking Level: Intermediate Living In: Wales, Wisconsin, USA
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Reviewed: Apr. 17, 2006

It sunk in the middle but for taste I give it 3 stars.

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kristie8888


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Reviewed: Apr. 12, 2005

This is delicious - especially if you love cheese like my family! We have substituted the cheese on this recipe and it's great with mozzerella, cheddar, and monterey jack (or combinations of these)!

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WOLFEYFAM

	Cooking Level: Expert Living In: Gulf Breeze, Florida, USA
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Reviewed: Jan. 4, 2005

My husband and I enjoyed this bread, but it did, as described, have a strong flavor. For those who aren't into hot and spicy foods, I'd reduce the amount of cheese. I think the milder flavor is better for sandwiches. Otherwise, this is a bread that stands alone.

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COOKIEROOKIE


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Reviewed: Aug. 24, 2004

I put in a cup of pepperjack and it collapsed the bread. I also used herbs de provence instead of italian herbs. It may not have been asthetically pleasing, but the taste was amazing. I thought that it would have been too spicey for my two-year old, but he ate a whole slice on his own. I also used the french bread setting for a crispy crusty outside.

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GRRREMLYN


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Reviewed: Apr. 14, 2003

Delicious! Wonderful texture and great taste!! Spicey enough for my husband, but not too spicey for me (our pepperjack was a very spicey jack cheese).

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DRKSTDAYS


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Reviewed: Apr. 14, 2003

This recipe was extremely easy to make. The taste and texture were excellent. I also used this recipe to make toasted garlic bread. WOW!

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BAPPLEMAN


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Reviewed: Apr. 14, 2003

My husband just loved this spicey bread. We had it with dinner and the next day he made sandwiches out of it. Wonderful. All gone! Cheryl King

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Cking


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Reviewed: Apr. 14, 2003

This was the only time my bread "caved", I think I may have used too much pepperjack.

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METAMIND


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Reviewed: Apr. 14, 2003

This is a great bread! Everyone I have ever served it to asks for the recipe. Even my two preschoolers love it. Thanks for sharing this one.

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SOUTHERN GIRL

	Cooking Level: Intermediate
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Reviewed: Apr. 14, 2003

My husband loves this bread but at first said it was too dry, so I added 1/4 cup of oil to the recipe and now he says its great!

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Pam


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Reviewed: Jan. 13, 2003

My husband loved this recipe. You can really taste a subtle hint of the cheeses and the spices in every bite. I even added a little bit of garlic powder to the recipe. Thanks for posting this!

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KRISTATHORNE

	Cooking Level: Intermediate Home Town: Raleigh, North Carolina, USA Living In: Fredericksburg, Virginia, USA
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