Reviewed: Apr. 12, 2012

Very nice bread. It ends up with almost a sourdough taste, perhaps from the garlic maybe, that I'm not used to, but it's really good! It does lack a bit of flour--about a half cup, and I generally don't bake breads in my bread machine, so I usually do the dough cycle, take it out then let it rise and bake in the oven. I did that with this bread; let it rise for a 1/2 hour, then baked for about 30 minutes at 375. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Dec. 18, 2011

This is my go to recipe whenever I make bread. I often use whole wheat flour instead of white since we prefer the taste. I mix it in the bread machine but bake it in my oven. I like to place a small pan of water on the lower shelf of the oven (about a cup of water). That gives the loaf more of a french bread crusteyness. I would recommend it to anyone. Yummy!

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Apple Dumpling

Cooking Level: Expert

Reviewed: Sep. 10, 2011

The flavor and intent of this bread is wonderful, but the proportions are just not right, I had to add nearly a cup of flour to get the dough looking like a proper ball, and it still fell and came out very doughy. Falling is Ok since I like moist breads and it happens, but the doughy raw texture was just terrible.

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Colleen

Reviewed: Jun. 3, 2011

This bread was way to dense for my liking.

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Reviewer:

Oureatinghabits

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: May 16, 2011

I've made this twice now in 2 days! It is excellent. I didn't have to add anything extra to the recipe, and just followed the instructions for my bread maker. I served it for happy hour with cold sliced chicken, cheeses, olives, and other assorted munchies. Everyone went wild! This is definitely a keeper!

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Reviewer:

Jackie

Reviewed: Feb. 19, 2011

I added at least 1/2 c more flour, as the dough was "soupy". It's still rising and smells good!

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Reviewed: Feb. 7, 2011

Excellent Bread! I am new to baking yeast breads and I don't have a bread machine, so I kneaded the ingredients together, allowed to rise for an hour, uncovered and let sit for about 10 minutes and then baked using other reviewers tips to bake with a tray of water on the bottom oven rack to create steam and then baked at 450 for the first 15 minutes and then 400 for another 15 minutes. It came out beautifully. The flavor and presentation of this bread is excellent.

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Reviewer:

rosebeth

Reviewed: Feb. 2, 2011

I don't have a bread machine, and I really like to knead it, so I made it the old fashioned way. I doubled the recipe, and instead of adding butter, I added 1/4 cup (for 2 loaves) of olive oil. I was worried when I took it out of the oven because it seemed so hard on the outside, but once it was cut, the inside was nice and moist! Next time I would add more rosemary and garlic, since I used fresh instead of dried. I used 2 cloves of fresh garlic chopped fine, but it could have used a little more. This bread will be great with olive oil and balsamic vinegar! I will make it again with some modification like 16 tablespoons equals 1 cup, so 1 cup plus 1 tbsp. per loaf of water is what you want.

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Reviewer:

Leslie

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Clovis, California, USA

Reviewed: Oct. 4, 2010

For all of you who say that the water/flour ratio is off. It is. When you use 1 cup+1 tbs (17 Tbs) there is too much water. My husband made this and actually measured out 17 Tbs and since there is always loss on the way to the machine it turned out perfect. Actual water should be just over 3/4 cup I think. If you can get this to work, it is absolutely delicious and smells SO good while baking. I would give it 5 stars if the measurements were better. It takes 3.5 hours in our machine, so know how long it takes in your if using for dinner or something.

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Reviewer:

learning2cook

Reviewed: Sep. 10, 2010

Modifications + Oven = Rosemary Diamante WIN This is the best bread to come out of our breadmaker yet. We first made the dough in the breadmaker but baked it in the oven, with some modifications (some on purpose and some on accident). Modifications: 1) Flipping back and forth between 2 recipes, I accidentally added 2 T of butter rather than the 1 t butter called for in the recipe. 2) After rising, we brushed the bread with 1 egg yolk + 1 T warm water then sliced an X into the surface just before putting in the oven. 3) We used the breadmaker for the dough only and baked it in the oven. To bake in an oven, we: Followed directions on Dough cycle with 2T butter instead (delicious mistake in crossing recipes. Will repeat this mistake). Greased and buttered baking stone and plopped dough onto baking stone in round shape (was quite sticky). (Preheat oven to 450) Let dough raise for 45 minutes. Just before you put it in the oven, 1) brush with egg/warm water mixture; 2) make (quick, decisive) slices across the surface (for aesthetic purposes only); 3) grind sea salt all over the top of it (to make it a Rosemary Diamante). Baking: Followed suggestions from @GRANNYLOOHOO's comments and baked at 450 for 15 minutes with a pan of water in lower shelf, then turned down oven to 400 for remaining 15 minutes. Most. Delicious. Bread. Ever.

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