Reviewed: Feb. 12, 2009

Great recipe. Good Choice for someone to use as their first "from scratch bread" due to it's success rate. We enjoyed it being tasty and basic. Exactly what I was looking for.

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wowmom2

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2009

If you are after a very flavorful bread with a soft crumb and crust, this is a great bread. My crust-hating daughter loved it - crust and all. But if you are looking for some 'chew' and a heartieer texture/crust, this bread won't cut it. I may try it again with some whole wheat flour.

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pinma

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Reviewed: Jan. 10, 2009

So yummy. Took the advice of another reviewer and cranked the oven to 425 to preheat, put the bread in, threw a cup of ice into the bottom of the oven and then lowered the temp. to 375. Turned out AMAZING!

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BECKITOBY

Cooking Level: Expert

Home Town: New Paltz, New York, USA

Living In: Merrimack, New Hampshire, USA

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Reviewed: Dec. 29, 2008

This was only the second time I have ever baked bread. I cut the recipe in half and it turned out fairly well. I had to let the bread rise a little longer than the recipe called for but that was the only change I made.

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Marc Minish

Cooking Level: Intermediate

Home Town: Decatur, Alabama, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Dec. 26, 2008

This recipe makes a delicious loaf of herb bread. It's odd that people refer to it as 'spicy'. It's an herbal aromatic bread, but not spicy. If you think it's heavy or dense, you can check if your oven runs too hot or cool with an inexpensive thermometer made to check oven temps. If you used wheat bread instead of white - it's going to be very dense. Follow the recipe exactly, bake it at the right temp, and it will turn out so delicious!

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Debzilla

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Reviewed: Dec. 19, 2008

Made this in my new bread machine. Wasn't really all that impressed with the flavor. Nothing spectacular. Probably good with some spaghetti though, or dipped in some herb infused EVOO.

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straydog

Cooking Level: Beginning

Living In: Colorado Springs, Colorado, USA

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Reviewed: Dec. 6, 2008

I made my own bread for the first time with this recipe, thanks. Instead of bread flour, I just used all-purpose organic whole wheat flour. I only used 4 cups of flour, because it seemed to be the right consistency (at least from my experience with those pizza kits:)). And I used parmesan cheese instead. It actually turned out great, and am going to make this quite often. It was much denser than your normal $.79 loaf, but I liked it very much.

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ektrules

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Reviewed: Nov. 19, 2008

I used my Kitchen Aid mixer for this recipe. Same as I have the other two I made in the last 34 hours. I used half wheat-half white in this recipe, which made it drier than your typical homemade bread. I had to add a couple more tablespoons of oil to get the bread to stick together enough to knead with the dough hook. I'm not really impressed with the way it turned out. I'd like to try it again with just white flour.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 8, 2008

I've baked quite a few breads and this one just wasn't quite right. It came out very dense, and a strange mixture between bland and spicy. One bite would be nothing but spice, the next completely bland. It was great when dipped into sauce (we ate it with spaghetti), but I couldn't eat it plain. All in all, some might like it but it definitely wasn't for us.

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CeceMarie

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2008

a great bread for sandwiches

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ELD

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Reviewed: Aug. 27, 2008

This was an ok recipe. It calls for so much flour and oil, yet not enough herbs. The flavor was a bit bland and the bread got stale very fast, even inside a bread tupperware. I might use fresh garlic and onions next time, if I were to attempt a modified version of this recipe.

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mcmeg12

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Helsinki, Uusimaa, Finland

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Reviewed: Aug. 12, 2008

Wow! This is the best bread I have ever made. It was perfect -- texture and flavor. It smelled awesome while rising/cooking. A fresh slice doesn't even need any butter. I did use well rounded spoonfuls of all the spices, but then again I always read herbs and spices as "to taste" whether a recipe says so or not. I plan to make this bread often. I'm making my own sandwich bread now and while the distinctive flavor won't work with every type of sandwich, when it does work it works well.

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Christine

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

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Reviewed: Jul. 24, 2008

I think some people need to realize that everyone's oven is different, so baking times may vary! Don't give this recipe a lower rating because your oven is different from the original poster's. Anyway, I found that this recipe was very easy to make, and the dough was fragrant, if not a little difficult to work with. I'm taking a loaf to work with my tonight, so I'll see what my co-workers have to say!

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Nandy Pandy

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2008

What a great treat! This is a simply robust bread packed with flavor! I modified just a couple of ingredients. I added rosemary, substituted parmesan, & substituted all-purpose flour. I made my in two 9x5 loaf pan since this bread is more of a hearty dipping bread I would shape it free-form into a loaf or even a a delicious round bread! Great to freeze and give as a hostess gift wrapped in a linen napkin with a bottle of wine!

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lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: Jul. 15, 2008

Absolutely delicious! I used Parmesan instead of Romano cheese. This is definitely a recipe that we will be making over and over again. Whole family loves it. After trying a slice I went back to get more and one of the loaves was almost gone! Thank you very very much for this recipe.

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xylia

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2008

Delicious and fragrant. Dough was a smidge difficult to work with, had to scrap my plan for a braided loaf in favour of a round, but tasted good enough to forgive it and then some!

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Chromis

Cooking Level: Expert

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Reviewed: Jun. 2, 2008

Yum! Add more spices though!

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lisa

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Reviewed: May 30, 2008

This recipe worked great. I made it on the dough cycle of my bread machine as others suggested. Next time I will leave out the cheese. Very tasty.

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MAIZZY SUE

Cooking Level: Expert

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Reviewed: Mar. 16, 2008

I cut the recipe in half to make one loaf. It rose nicely and was full of flavor. Next time I might experiment somewhat using different herbs.

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WORKINGGIRL61

Cooking Level: Expert

Living In: Schenectady, New York, USA

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Reviewed: Mar. 2, 2008

This recipe came out very well, however, we just didn't care for it. I had company for dinner, one person said they liked it, one said it tasted like baking powder, the rest said it was just okay. It was an easy recipe to make. The only change I made was to use 2 tsp. of salt instead of a Tablespoon. I also found I only needed to use 5 1/4 cups of flour. Sorry, but I will not be making this again. I think my dinner group is used to some of the other homemade bread recipes I make and this one just didn't compare.

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MARY DOMAZ

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Italian Herb Bread I

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