Reviewed: Oct. 23, 2009

This didn't work for me. I put it in my bread machine and thought after that I should have halved it. Sure enough, I have a overflowed mess! Plus with the addition of the all purpose flour it was almost cakey to me. This just wasn't my thing. Maybe I could try again, but I"m not sure I will.

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Kristie

Cooking Level: Expert

Home Town: Lancaster, New York, USA

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Reviewed: Oct. 12, 2009

my kids liked this alot. one change, i used butter instead of the margerine.

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apurpleocean

Cooking Level: Intermediate

Home Town: Grants Pass, Oregon, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 10, 2009

Very yummy! Crusty outside and soft inside. Would like to try it with fresh grated parm. cheese.

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Leonda58

Cooking Level: Expert

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Reviewed: Aug. 28, 2009

I cut this in half to make one loaf. I proofed the yeast in my Kitchen Aid mixer bowl with the sugar and warm water for ten minutes. After the ten minutes, I added the melted butter, then the dry ingredients and seasoning. I needed to add another 1/4 cup of flour to get it to completely form into a ball and jump on the hook. I kneaded it with the bread hook for five minutes, then set it to rise in a greased, covered bowl for a couple of hours on a hot oven. I had a heck of a time getting it to rise. After it doubled, I formed it into a loaf and set it to rise again in the bread pan on the warm oven. It took another couple hours to rise. It baked up well, it just kind of seemed like a balloon that lost it's air. The loaf came out with crusty sides and the texture inside was similar to a beer bread. I did add a half tsp. of garlic powder when I added the spices, I made no other changes. Next time, I'll read through the whole recipe before I try it, a novel concept. I was tired. I served this with Pepperoni Casserole. Not our favorite bread, but it was tasty.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 11, 2009

This bread is absolutely delicious! I make it in the bread maker and cut it from 20 servings to 15 servings and it fit very nicely. The oregano and parmesan add a unique twist that me and my husband loved! We will definitely be making this again and again! Oh, and I tried it as a crust for pizza and it was too was delicious!

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Stephck

Cooking Level: Expert

Living In: West Des Moines, Iowa, USA

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Reviewed: Jul. 30, 2009

Very yummy and easy to make.

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brickhome

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Reviewed: Jul. 10, 2009

This was delicious and super easy to make. We ate about half the loaf right out of the oven. A bit dry the second day, but awesome toasted.

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Amy Louise

Cooking Level: Intermediate

Home Town: Arcata, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 7, 2009

YUM! This is awesome recipe. I add additional parmesan cheese on top before baking. It's a big hit with the bread co-op I participate in! It's so easy. And yes, make sure you just trust the recipe, even though it looks like it's not right, just try it!

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ALYSSAMS

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Reviewed: Jun. 18, 2009

You do need to trust this recipe. The dough will be really slack and you will literally pour it into the casserole, but it works! It has a crisp crust and a very moist crumb and is wonderful toasted. I used mixed Italian seasoning and didn't measure the cheese, just dumped in a bunch. My husband's verdict? "Remember how you did this!" A great recipe for when you want bread but don't really feel like baking. It's that easy! Make sure you grease the casserole really well so it doesn't stick.

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Jeri L.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jun. 14, 2009

This is excellent bread. I didn't enjoy it so much when it was hot, but the next day - toasted with butter - oh man. Awesome! I was really skeptical heading into this. Bread with no kneading? But wow. I made this EXACTLY as the recipe outlined (I even just hand-stirred it very briefly for the second addition of flour). This needs NO TWEAKING. It really does look like batter, not regular bread dough. Do not panic! It works out fiiiine. Trust me. It has an excellent crust, and a moist, somewhat crumbly (but not bisquit-y) crumb. I will be making this again, if only for use as toast! Thanks.

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Nobody'sGirl

Cooking Level: Beginning

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Reviewed: May 7, 2009

I gave this a 5-Star because it has 5-star potential. I followed the recipe as published, using my bread maker. First, I added some chopped garlic, about a clove, or maybe 2 tsp of the garlic in a jar. GREAT addition. However, my experience was that the 2 cups of water called for is WAY too much. I had to add an aditional 2-3 cups of flour. And because I added so much more flour, it diluted the parmesan and oregano taste (I should have realized that when I was adding the flour; duh). So next time to fix all of my problems, I'm gonna add 1 cup of water, and only more as needed. I'll add the garlic, and do the rest as directed. Oh and I put some parmesan cheese in some butter and smeared it all over the top once it came out of the oven. AWESOME! Other than all the trouble with the water, it was really wonderful and in fact, this bread was what we had for dinner. Just the bread!! I think I'm gonna make some more of this right now!!

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JanJanRice

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Feb. 27, 2009

This bread turned out pretty good, it looked very nice when it came out of the oven & smelled awesome while it was baking. The only alteration I made was to use an asiago/romano/parmesan cheese combo. Next time the only thing I will do differently is to maybe let it cook for just 2 or 3 minutes longer in hopes that it wil crisp up more.

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Feb. 8, 2009

I love how easy and great this recipe turns out every time... I even used wheat flour! Very nice!

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sandlove

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Reviewed: Jan. 30, 2009

This was great. I used bread flour instead of all purpose and shaped it on a cookie sheet. It raised extremely high. The herb flavour was light and I think next time I may add a bit more or try a different combination of flavours. This recipe will definitely be used over and over again at our home.

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mamato4mrmonkeys

Cooking Level: Intermediate

Home Town: Mount Brydges, Ontario, Canada

Living In: Strathroy, Ontario, Canada

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Reviewed: Nov. 18, 2008

Awesome bread! I upped the amount of Parm, and made it in my bread machine. Next time, I'll let the machine do the kneading, then shape the loaf by hand. I could have eaten the whole thing in one sitting - delicious. Thanks so much, Cathy!

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Caroline C

Cooking Level: Expert

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Reviewed: Sep. 8, 2008

This bread is awesome! I only used one tblsp of oregeno. And next time I'll be sure to do the 2nd flour addition by hand...the mixer made a mess out of it! But the bread turned out great and freezes well too.

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Robbin

Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA

Living In: Brandon, Florida, USA

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Reviewed: Aug. 19, 2008

I did not find this very good. I substituted 1 1/2 cups whole wheat flour for the all purpose. Don't know if that did it, but it was crumbly and lacked flavor.

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MGUNNER

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Reviewed: Aug. 3, 2008

This is one of the easiest bread recipes I've come across! No need to knead and yet it's still delicious!

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beckyw

Cooking Level: Intermediate

Home Town: White Cloud, Michigan, USA

Living In: Houghton, New York, USA

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Reviewed: Jul. 21, 2008

The first time I made this I liked it. The second time I doubled up on the oregano, added basil, whole garlic cloves, extra parmesan...the results were amazing...we LOVED it. It makes a really great grilled garlic bread as well as a mini pizza. Great!

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Darkgardyner

Cooking Level: Expert

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Reviewed: May 11, 2008

Pretty good bread. You'll have to like the taste of oregeno for you to like this bread. Also, the recipe doesn't call for enough flour. I had to add probably another 1.5 cups in order to get it to the constancy I could work with. I also didn't have a round casserole dish, so I just shaped it and put it on a greased cookie sheet and it worked just fine. It was delicious toasted with double tomato bruschetta on top.

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