Reviewed: Aug. 7, 2005

REALLY SAVORY BREAD! I PROBABLY SHAPED THE LOAVES TOO SMALL SO THE BREAD WAS REALLY DENSE, BUT IT WAS STILL YUMMY! I WILL MAKE AGAIN AND FIX MY OWN MISTAKE :) I USED PARMESSAN CHEESE YUMMMMMMMMMMMM! REALLY GOOD WITH SOME FRESH MINCED GARLIC IN IT!

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SARAEBATEMAN

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Reviewed: May 30, 2005

Absolutely delicious! I've made this at least three times now! It's perfect as a snack on its own, cut into strips and dipped, buttered for dinner, or sliced and used for sandwiches. A very moist, savory bread indeed! Yum!

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WhysperingWynd

Cooking Level: Expert

Home Town: Cranbrook, British Columbia, Canada

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Reviewed: May 20, 2005

Great bread! I sprinkled some freshly grated Romano cheese on top! Delish!

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sweetslady

Cooking Level: Expert

Home Town: Goldsboro, North Carolina, USA

Living In: Wichita, Kansas, USA

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Reviewed: May 3, 2005

Makes a tasty bread/roll! I used this recipe to make pizza rolls (rolls w/ pizza toppings), which make a great on-the-go snack/lunch/dinner. I omitted the cheese and used my stand mixer with dough hook to do the kneading (about 10 minutes.) To make pizza rolls: after first rising, divide dough into 24 rolls, flatten & place on parchment-lined cookie sheet, brush w/ pizza sauce (5-6 Tbsp. tomato paste, 2 Tbsp. water, 1-2 tsp. oregano, salt & pepper to taste), top with favorite toppings (I used diced ham for simplicity), sprinkle with grated cheese, cover with plastic and let rise about 20 minutes, bake at 350F for about 15-20 minutes. (Alternatively use convection oven at 325F and place 1 cookie sheet in top 1/3 of oven and one in bottom 1/3 of oven, 15-20 minutes.) These freeze well.

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NESODDEN COOK

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

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Reviewed: Apr. 30, 2005

I can't even give this recipe a rating as I must've done something to totally mess this up. My dough never rose. I did halve the recipe, so that might've had something to do with it, but I'm doubtful.

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SHEILAR73

Cooking Level: Intermediate

Living In: Gordon, Pennsylvania, USA

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Reviewed: Apr. 20, 2005

Tried this recipe a few times. i halved the recipe and cut back on salt and cheese to reduce sodium and fat. feedback from friends and family is that it is very good.

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FEN1

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Reviewed: Apr. 17, 2005

Makes a great pizza crust for supreme pizza!

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LORCA

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Reviewed: Mar. 2, 2005

I've made this bread several times and it's always so good. Every time I try a different herb bread recipe, everyone tells me to just stick with this one because it's the best. It makes the house smell delicious and it's usually all gone before it's done cooling.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Feb. 22, 2005

This was an easy recipe!!! The best bread I've ever baked:) I let the bread machine do the mixing, kneading, and the first rise, then I shaped the loaves. Very light and tastey, and the house smelled wonderful! Thank-you Ann....finally a success!!!

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Holly Chadwick

Cooking Level: Expert

Home Town: Centerburg, Ohio, USA

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Reviewed: Jan. 13, 2005

This bread recipe is fantastic. Works great except the cooking time was longer for me and a higher heat would brown the loaves better. Delicious. Thanks for the recipe!

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DOMSMUM

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Reviewed: Jan. 6, 2005

Needed something more so I made garlic butter to go on the bread. Will use again but I will add more garlic next time.

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TPLAUC1

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Reviewed: Jan. 4, 2005

This recipe was extremely difficult to make because the dough was very firm, and difficult to knead. I did like the flavor of the end result, and would half the flour if I made this again.

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LIPSTICKFETISH

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 3, 2005

This was a delicious first-attempt at bread for me. The only thing I would recommend is that if you substitute garlic salt for garlic powder, don't add the regular salt at all, or it will come out very salty (still good though!). I did not add onion powder either, and used Parmesan cheese instead of Romano, and it came out delicious and soft.

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Mandy

Cooking Level: Intermediate

Home Town: North Huntingdon, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 18, 2004

This bread tasted great. I cut this recipe in half and used my bread machine to make the dough. Smelled wonderful from beginning to end.

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Kris M.

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Reviewed: Sep. 19, 2004

Great recipe! I didn't have any basil (fresh or dried) and substituted fresh rosemary and it was wonderful!! Rave reviews from the neighbors, too. Baked for the exact amount of time (35 min) in Pampered Chef pan and the loaf was a beautiful color and texture was soft. Will definitely make again!

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BamaHaole

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Montgomery, Alabama, USA

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Reviewed: Sep. 1, 2004

I don't know if i did something wrong or if i just have weird taste but this recipe really didn't do it for me. I should probably note that this was my first loaf of bread, but it was dense and crumbly, and it didn't really get crusty at all. With that said i should probably note that everyone else who tried it loved it, my friend told me it wass the best bread she has ever had and ate half the loaf, and my mom who hates chese gobbled it up.

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Lucky Nikki

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Reviewed: Aug. 30, 2004

I cut this recipe in half and used my bread machine set on the dough cycle. Let dough rise, shaped into a braid and then let dough rise again. My whole house filled with the wonderful aroma of this bread while it was baking. Bread had a nice chewy crust and tasted great with a little butter spread on each slice.

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LADYTYGGER

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Reviewed: Jul. 20, 2004

I made focaccia with this last night and enjoyed it, thank you. Next time I want to try using parma cheeze.

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fennel

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Reviewed: Jul. 14, 2004

I LOVE this recipe!!! I used parmesan instead of romano and it tasted great. Some tell me the bread tastes like the delicious restaurant bread you get when you wait for your meal. It is great toasted and especially used for a panini!!! grilled cheese on this bread is to die for! easy to make. it makes two large loaves. i freeze one and take it out months later and it's still as good as the first day!!! you will love it!

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LANDESES

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Reviewed: Jun. 17, 2004

delicious!! the flavor of this bread was wonderful, the inside was soft, and the crust was crispy but not too hard ... i wouldnt change a thing. braiding makes a nice presentation.

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Melissa Moo

Cooking Level: Beginning

Home Town: Long Island, New York, USA

Living In: Bangkok, Bangkok (Krung Thep Maha Nakhon), Thailand

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Italian Herb Bread I

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