The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Photo by apple.strudel
Reviewed: Oct. 25, 2009
Oh my goodness this bread is adorable, served with olive oil, herb’s, parmesan and garlic! I did make a few small changes to the recipe, I put dried rosemary in a Ziploc bag and crushed with the back of a spoon, so that I did not have long hard grains through the bread, but I still wanted the taste! Increased Italian seasoning to ½ teaspoon. After removing the dough from the bread machine, I kneaded dough and let sit in a covered bowl for 30 minutes. Shaped, placed on a baking sheet and cooked for 30 minutes, removed from the oven and glazed with olive oil and topped with crushed sea salt and Italian seasoning and baked for a further 1o minutes. Delicious!
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Photo by apple.strudel

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.
Living In: Naperville, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 21, 2009
Excellent flavor. This is a 1 1/2 lb. recipe for those who are newer to bread making and may have a multi-size maker. This would be excellent on dough cycle and baked in the oven, but turns out very good in the bread maker when in a rush. Easy recipe to switch up herbs if you choose. This one will be made a lot!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 19, 2009
This recipe is a keeper. Next time I will double it. I made it with the Kitchen Aide stand mixer. Mixed up last night and put it in an oiled bowl in the refrigerator overnight. In the morning I let it come to room temp. Degased the dough and formed into two bowls. Let rise and baked at 375 on a baking stone for 17 minutes. Excellent recipe. Thank you.
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 18, 2009
I subbed fresh rosemary for the dried, I think I used too much I only used about 4 teaspoons but it was too much. aside from that it came out great in my bread machine
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Cooking Level: Intermediate

Home Town: New Port Richey, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 15, 2009
This bread is incredible and moist! I baked it in the oven instead of a breadmaker, and while I struggle with baking in general because I am at high altitude, it still tasted great (didn't look so pretty!). The key is using high quality rosemary. We didn't grow rosemary in our garden this year, so I went to a local spice shop near our house that grinds really fresh spices, and that was perfect! I can't wait to try this bread again. I might try it in my breadmaker next time.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 14, 2009
WOW this is some amazing bread! My grandson could not stop eating it. I made a dip for it using Virgin Olive oil, dash of oregano, basil, and ground garlic salt, literally heaven on earth. This recipe is going to the front of my recipe file. Can't wait to fix it for my niece who thinks she can out bake me!!!
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Cooking Level: Intermediate

Home Town: Middletown, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 14, 2009
This bread was fantastic. My husband, myself, and my friend ate an entire loaf last night alongside dinner without realising it! I'm going to make another loaf soon to bring to my mothers-in-law.
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Photo by Enronadon

Cooking Level: Intermediate

Home Town: Lafayette, Indiana, USA
Living In: Eindhoven, Noord-Brabant, Netherlands

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 12, 2009
Great! Really tasty, I think this will deff. be part of my permanent recipe box! However, one word of caution, watch the level of salt in this recipe I halved it and it was perfect for our taste. Try this with your favorite cheese dip, it is sooo delectable. Thanks for the recipe :)
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Photo by maude s.

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 12, 2009
our all time favorite bread recipe - just delicious.
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Photo by Gretchen

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 10, 2009
Yummy! Used fresh rosemary from my garden. It was so good. Made french dip sandwiches using this bread...Getting hungry thinking about it.
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Photo by I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 10, 2009
Great taste and texture. Sometimes I add 1/4 tsp of garlic powder for something a little different but it is really perfect as is.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 7, 2009
Very yummy. I made it w/o the bread machine. It turned out very good...but there was still something not-quite-right with the texture. BUT..the taste is great...so I will be making this again (with some modifications)
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Cooking Level: Expert

Living In: North Pole, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 5, 2009
One of the only reasons I prefer Macaroni Grill to other Italian restaurants is because of their bread. This recipe is even better than theirs! I just made a loaf of this, and am rather pleased with it. It is amazingly fragrant, and delicious! I will definitely be making this again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 4, 2009
This bread is so good! This is going to be a regular in my house from now on. Thank you so much!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 2, 2009
Made as Directed, Everyone loved it. I am making two more loaves for Sunday Dinner.
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 26, 2009
This bread is beyond amazing. I used fresh rosemary and it was delicious. It smelt wonderful while baking and tasted like restaurant quality. My kids and I ate the whole loaf in one evening. Tastes perfect with a little "Italian butter" (olive oil & pepper).
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Photo by hallensd
Home Town: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 24, 2009
I used the "light" setting on my bread machine because I like soft bread, and I used Red Mill all-purpose flour instead of bread flour. In lieu of Italian seasonings (which are missing from my spice collection) I used a few shakes of Oregano and Basil. Turned out deliciously! Great recipe--Thanks!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 22, 2009
This is a great receipe. Very moist yet with a nice crust. However, I added a little bit of garlic paste to the receipe. If you like garlic you got to try it that way. YUMMMMMMMMY!!!
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Photo by looneytuner54

Cooking Level: Intermediate

Home Town: Granite Falls, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 22, 2009
Wonderful, flavorful, perfectly textured bread. I am making our second batch just a day after our first! We also let the yeast activate in warm water as the other reviewers suggested. We will be making this bread over and over again. Thank you for such a delightful recipe!
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Photo by AngelaW

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 21, 2009
To make this by hand, I first let the yeast activate in warm water (I used less than a cup, closer to 2/3 c.) I would recommend putting in the spices as you're mixing, before you knead, because the dough is fairly dense and it's hard to get an even distribution if you try to knead them in. After letting it rise twice, I baked it at 375 for about 35 min. I used fresh rosemary, and upped the amount of all the spices, because I like my breads to be very flavorful. It made a wonderful bread, not too crusty or moist.
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