The reviewer gave this recipe 5 stars. This recipe averages a 4.78 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 18, 2009
This is the absolute easiest and BEST bread I have ever made. I have never had anyone not ask for seconds, or thirds for that matter!!!!!! Dip it in a little olive oil with salt and pepper and you are in heaven!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 12, 2009
This bread is SO good! I've made it three or four times now and it comes out perfectly every time. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 12, 2009
Ridiculously easy recipe. I made the dough in a bread machine and baked it in the oven. 375 degrees for 25 minutes. Perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 8, 2009
Yum, yum, yummy!!!
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Cooking Level: Expert

Home Town: Anderson, Indiana, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 7, 2009
Used 3/4 tbsp fresh rosemary and added oregano. This bread is fantastic, though we preferred the oven baked loaf to the bread machine (we tried it both ways).
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Photo by Wendy B

Cooking Level: Intermediate

Home Town: Plant City, Florida, USA
Living In: Mulberry, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 4, 2009
I add oregano, marjoram and thyme. Everyone loves it
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 31, 2009
Threw the ingredients into my breadmaker before I left for the day and when I came home my apartment smelled amazing!! It's soft and moist on the inside, and has that nice little crunch on the outside. Full of flavor! Excellent recipe that I'll definitely keep.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 30, 2009
The first time I made this was not successful, but turned into great croutons. Since I was sure it was caused by my error somewhere I tried again and this time made good bread. I toss a few ice cubes in the bottom of the oven and get a nice crunchy crust and moist crumb.
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Photo by BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA
Living In: Long Beach, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 28, 2009
Excellent bread toasted and served with veggie soup. Also great with spaghetti.
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Cooking Level: Expert

Home Town: Wenatchee, Washington, USA
Living In: Bellingham, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 24, 2009
It was good. I used AP flour + wheat gluten ( 1 tsp for each cup of flour) thanx the recpe
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Photo by monjfr

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 22, 2009
Used garden fresh rosemary for this recipe. I followed a previous reviewers suggestion to use milk instead of water for a slightly softer crust. I ran the ingredients in the bread maker, then formed a 2 small loaves and baked in the oven (following another reviewers suggestion for time and temp) at 375 for 30 minutes. 40 minutes would be the perfect cooking time for one loaf. The request was already made for me to make more of this!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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Reviewed: Aug. 20, 2009
I just made this tonight and the other reviewers are right - this tastes just like the bread at Macaroni Grill! I don't have a bread machine, so I followed TANG_29's directions. I did spritz the bread with water periodically while it cooked to get the crust crunchier. I baked mine in a round at 375 for 35 minutes. The crust was crunchy and the inside was a little doughy. Next time (my husband has requested I make it again tomorrow!) I will bake for 40 minutes and it will be perfect!
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Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 20, 2009
I'm not a real big fan of bread machines so I did this one in my kitchen Aid and then the oven per Muffinmom's insturctions. The smell is out of this world while it was baking. I know this sounds strange, but it almost had the consistancy of a cake donut.....very tender. My only complaint is that I think there is a touch too much pepper. I might do 3/4 of what the recipe calls for next time.
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Cooking Level: Expert

Living In: Ramsey, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 19, 2009
I don't own a bread machine so I followed Muffinmom's instructions. This is by far and awat one of the best breads I've ever made. It was so light and airy on the inside with a nice thin crust. I followed the recipe to the T except that I topped it with sea salt, shredded parm, and some sesame seeds. So so delicious.
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Photo by k861084

Cooking Level: Expert

Home Town: Vincennes, Indiana, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
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Reviewed: Aug. 17, 2009
I used fresh Rosemary from the garden and 1/2 cup of cheese. Pretty good flavor. A brush of garlic olive oil would be nice.
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Photo by inounvme

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 17, 2009
I don't have a bread machine so I had to do this by hand. I was a little nervous that it would not turn out, especially when it did not rise. I still put it in the oven and man am I glad I did. It was excellent. Just like Macaroni Grille's.
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Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 16, 2009
This is delicious bread! The texture is great, and the flavor is wonderful. It is a little on the salty side, think next time will try as other reviewers said and cut it back a bit. I did use the dough cycle on my bread machine then shaped it into two round loaves which I let rise and them baked in the oven on my stone for about 17 min. on 375. I tossed a handful of ice cubes on the bottom of my oven as was suggested to get a crisp crust; not sure that made a difference.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Aug. 13, 2009
Fantastic bread, awesome fragrance. I do love bread, and this is what it should be.
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Cooking Level: Intermediate

Home Town: Carmel, Indiana, USA

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