Reviewed: Apr. 14, 2009

Came out perfect in our bread machine!

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rsquaredstudio

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Apr. 12, 2009

I found the rosemary a bit powerful the first time, so I made some alterations (thus the four stars). Instead of Italian seasoning and 1T dried rosemary, I used 1 teaspoon each of fresh rosemary and fresh thyme and 1 tablespoon of freshly chopped chives. This pairs really nicely with cheddar cheese and/or chicken as a sandwich filling.

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Crunchy Carrot

Cooking Level: Expert

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Reviewed: Apr. 12, 2009

Too much rosemary. Bread had a medicinal flavor. I will make this again, with maybe half the rosemary.

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Brenrick08

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Reviewed: Apr. 6, 2009

Delicious and so easy! My family loves this bread to dip in olive oil or to use for grilled cheese sandwiches. I did not change a thing.

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dvmorano

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Reviewed: Apr. 6, 2009

The best bread yet. I used fresh rosemary from my garden. Will definitely make again. Similar to an Italian herb bread I've made with parmesan cheese - try adding 1.4 cup of the parm cheese next time and you will love it even more!

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taralynne

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Mar. 23, 2009

I absolutely loved this recipe! The rosemary gave it a great taste and smells wonderful! I will be making this again!

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Kyleharvet

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Reviewed: Mar. 18, 2009

This bread is amazing!! I love dipping it in olive oil with oregano and pepper

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mo.otte.08

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Reviewed: Mar. 15, 2009

tasty! Is great for sandwiches :)

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adventureseeker

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2009

Awesome! I used fresh rosemary, and increased the amount to 2 TBsp. I used the 'dough' cycle in my bread machine, and transferred it to a heavy commercial non-stick bread pan, gave it its final rise and baked it in my oven at 350F for 45 minutes. It came out beautifully.

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KaponE

Cooking Level: Expert

Living In: Mckinleyville, California, USA

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Reviewed: Mar. 14, 2009

This bread seems like it fell from heaven! It tastes wondrful, the rosemary gives it a very unique flavor. Since I only had rosemary leaves, I threw them in a plastic bag and mashed them with the dull end of a knife. My only recommendation would be to lower the amount of salt and add more sugar. I like my bread sweet! :)

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dudeman26

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Reviewed: Mar. 13, 2009

Excellent recipe, have made several times now - always comes out well and the family LOVES it!

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Sara

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Reviewed: Mar. 13, 2009

I make this bread in my Kitchenaid, form into a round loaf, and then bake at 375 for 30 minutes. Very easy to make, smells amazing, and tastes great. It was a big hit at church.

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wrozier

Cooking Level: Expert

Home Town: Augusta, Georgia, USA

Living In: Athens, Georgia, USA

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Reviewed: Mar. 10, 2009

OK full disclousure: I baked this bread in the oven instead of the bread machine. But, my problems with the recipe aren't related to the baking. Overall I was disapointed with the flavor expecially since everyone compared it to the bread at Macaroni Grill, which is awesome. I don't know, maybe it was just not enough herbs? Or fresh would have been better? I felt like it just could have had more flavor. All the ingredient amounts and everything worked fine, so 3 stars for that. I could see this as being a nice bread for sandiches if I ate meat, but since I don't...I prefer the Herbed Italian Loaf recipe from this site as a nice bread to dip with olive oil and black pepper. But thank you for the recipe; it definitely still got eaten up!

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notoriousJEN

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2009

Awesome bread

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Trust this skinny cook

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Reviewed: Mar. 10, 2009

I'm now making my fourth batch of this in 2 weeks. I make it into short "baguette" type loaves and use it for subs. It's perfect. I'm a little afraid of overpowering with rosemary so I add less than a full T. Going to try experimenting with some different herbs next time. YUM.

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jackson

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2009

This bread was wonderful! I made it by hand instead of in the bread machine and then baked it in a 9" cake pan (so that there was more crust surface area) at 375 until it was brown. When it came out and was still hot I poked a few holes in the top with a toothpick and then brushed butter over the top and sprinkled a little kosher salt over that. YUMMY!

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Jess

Cooking Level: Expert

Living In: La Pine, Oregon, USA

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Reviewed: Mar. 9, 2009

This was my first attempt at making bread. It was pretty good, but I wonder if it would have tasted more like authentic "bakery" bread if I had used bread flour instead of all purpose flour.

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Memack

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Reviewed: Mar. 9, 2009

My family liked this recipe. I did change to add milk instead of water and I used fresh rosemary. The crust was great using the milk. Overall, it was very good, I would keep using milk, but next time I will use dry rosemary.

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Ginny

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Reviewed: Mar. 4, 2009

Very delicious, flavorful bread. The top didn't get as crusty as I would like, so I will choose the medium crust option on my breadmaker next time (and there will be a next time). Fabulous recipe. Thank you!

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