Reviewed: Oct. 18, 2009

I enjoyed the bread--It wasn't the very best I've tried but it was very good sliced, toasted with butter and cheese. You don't have to add any seasonings to the butter and cheese since they are already in the bread.

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Sandi M

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2009

yummy! used as a pizza crust- delish

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wendy4876

Cooking Level: Intermediate

Home Town: West Memphis, Arkansas, USA

Living In: Dunlap, Illinois, USA

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Reviewed: Sep. 5, 2009

Absolutely delicious and a hit with all who have eaten it here. My only suggestion is to keep some water beside you as you knead the dough... for me, it needed just a tablespoon or so more to make it the right consistency. Bravo!

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jpardi

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Reviewed: Aug. 11, 2009

Very good, refreshing bread: a few little notes, if its not cooking all the way through, like it did with me the first time I tried this a year ago... check your yeast - yes even it goes bad. Then, I also thought it needed a bolder flavor for an "italian herb bread" - so to get that add your herbs (preferably fresh and minced) with the Yeast/Sugar/water mixture and let set with the yeast until it is activated. (I used fresh oregano, rosemary, and basil from my garden, as well as a few chopped up garlic cloves). Then, to accentuate it even further, expirament with the salt levels - I thought it needed more - but this is coming from a garlic salt fanatic - which i applied generously and mixed it with the 6 cups flour before adding it. anywho, great bread. thanks christi!!

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jmanrio

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Reviewed: Jul. 7, 2009

This was delicious with a great texture. Be sure to use fresh yeast for best results. Next time I will add some rosemary.

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katquilter

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Reviewed: Jun. 20, 2009

I wasn't crazy about this bread. I thought the cheese flavor was overwhelming. The bread itself wasn't very good, but the croutons I made from it were outstanding.

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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Jun. 18, 2009

I CAN make bread. I also halved the recipe but used the same amount of herbs, wonderful. I made 12 bread rolls and 1 small round loaf. Now if I can stop eating it there will be some for tonight! Thank you so much.

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tizech

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Reviewed: Jun. 12, 2009

Great recipe. I divided recipe in 1/2 and only had to use about 2 1/4 cups of flour. Smelled wonderful baking and hubby wants his next pizza made with this dough. Thanks for sharing Ann.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2009

This was a big hit in our household. Itwas made as a pizza. I rolled out the dough and added chicken,onions and roast red peppers and mozzarella cheese as a topping. It was so good and sure beat the pizzeria down the block.

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BUJNA

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Reviewed: Jun. 12, 2009

Lovely loaves of bread. I didn't have the romano to add nor did I have olive oil so I used vegetable oil instead. They still turned out very nice with a crisp crust and slice beautifully. Very tender and tasty crumb. Thanks Ann!

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LOHREWOK

Cooking Level: Expert

Living In: Lawrence, Kansas, USA

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Reviewed: Jun. 12, 2009

I halved the recipe and put the ingredients in the "manufacturer's recommended order" in my bread machine on the dough cycle, then followed the rest of the instructions. It turned out wonderful!! I made it to spruce up our leftover Baked Ziti for tonight's dinner. My four-year-old has already had two pieces!! Thank you for a great recipe!

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BETHGINGRICH

Cooking Level: Expert

Home Town: Ellicott City, Maryland, USA

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Reviewed: Apr. 29, 2009

Yummy!! It made the house smell wonderful and it tastes incredible! I was out of oregano and onion powder, so I substituted an extra tablespoon of basil and an extra 1/8 teaspoon of garlic powder. I also used Parmesan instead of Romano. I cut some slits and hatch marks on the top once I put it in the pans so that it would look pretty.

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Annie

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Reviewed: Mar. 30, 2009

Icooked this bread today along with spaghetti, and it was so yummy. The bread came out just right. It taste so good!

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swetiee28

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Reviewed: Mar. 22, 2009

I love this recipe- it is by far the best I have made on allrecipes..The crust is perfect. The only thing that could have been better was my own mixer!!! The sunbeam mixmaster leaves alot of room for improvement mixing dough!!

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elskefour

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Reviewed: Mar. 15, 2009

Very Good. I made bread sticks with oil/garlic salt/parmesan topping. Yummy!

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beau

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Reviewed: Mar. 12, 2009

This is great! I mixed the seasonings and cheese in a small bowl (left out the onion powder because I was out and added extra garlic powder instead) then mixed it into my yeast mixture. I added a little flour at a time, but the last 1 1/2 cups or so I just kneaded in. The flavor is wonderful and so is the texture. It came out perfectly at exactly 35 minutes. I will be making this one again.

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BroncosFan

Living In: Fort Collins, Colorado, USA

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Reviewed: Mar. 1, 2009

YUM! So I didn't have garlic or onion powder, so I omitted those ingredients. I used fresh minced garlic instead, and brushed the tops with rosemary and olive oil before putting them in the oven, and my whole house just smelled wonderful! The bf and brother loved it with a little pat of butter on it. Very good - very dense, though, next time I'm going to try to find a way to make it less of a dense bread. Great flavor though and very easy :)

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Dani

Home Town: San Marcos, California, USA

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Reviewed: Feb. 27, 2009

This recipe was so easy and turned out terrific. My husband, teenager, 3-year-old, and 1-year-old all loved it! How often does that happen?!?! The only change I made was to use All Purpose flour since I had no Bread flour on hand. I made one loaf in a loaf pan (baked 45 min) and I divided up the remaining dough to make 4 oversized hamburger buns (baked 25 min). YUM! I can't wait to try it for pizza dough.

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ChefSleppy

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Reviewed: Feb. 25, 2009

This bread had a great flavor - not too much and not too little spice. I made as directed but cut the recipe in half. We dipped it in extra virgin olive oil that had Parmesan cheese and pepper in it. This could easily be the bread on your table at a fancy Italian restaurant.

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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: Feb. 21, 2009

I originally made this bread, on an occasion when I had run out of milk. I increased the sugar and most of the spices. Then it was very spicy indeed, almost a meal by itself. This week I made it as a pan pizza dough, the 2-loaf recipe made about three 8-inch pan pizzas. I also used exquisite pizza sauce thanks to an earlier reviewer's suggestion. Everyone loved the pizzas, especially the "crust!" :D

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bbrian

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Italian Herb Bread I

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