Nothing special.

I made this recipe as written, but added olive oil instead of margerine and added 2 tbsp. parm. cheese. Instead of letting it bake in the bread machine, I used the dough setting and shaped 12 medium/large rolls. It went over well with my family and I will repeat this recipe again.

I made this recipe by hand, not machine. This bread tastes good but the texture was a bit dense, even though the loaf fully rose. Maybe the eggs influenced this? I usually don't put eggs in my bread.

Amazing! Made by hand following the traditional method....proofing the yeast with the sugar and 110 degree milk for 8 to 10 minutes. then adding the eggs, butter and dry ingredients (mixed together with the herbs)... Letting it rise once until doubled, then the second time in the loaf pan. this rises incredibly well!!! So wonderful. I can definately see this becoming addictive!! Thank you!!!!

LOVED this bread! It smelled amazing baking and my house smelled great for a while afterward. This is a great bread to dip in balsamic vinegar and olive oil.

Excellent Recipe! Very easy and so good!! I used all dry herbs, just doubled the amount, but I think you could use the same measurements as the fresh and it would be a very nice subtle flavor. I will make this recipe every week if I can!!

Very flavorful bread. Good combination of fresh and dried herbs really made the flavors come out.

I made this as written, with the exception of using dried herbs, once baked in the bread maker and once just on the dough setting in the bread maker and then formed into a loaf, allowed to rise for 20-30 mins and then baked in the oven. It was great both ways, but presentation is obviously better from a regular bread pan than from the bread maker. Oh, and I had to add about 3/4 c milk instead of 2/3 c - maybe from the dry Idaho air - but it would have been pretty crumbly without the extra moisture.

This bread turned out lovely by and large, but I'll share my methods for making it for those who do NOT have a bread machine. Follow standard mixing methods for other breads. I combined the milk and sugar and warmed it to 110F and added the yeast. Let that sit 5-10 minutes while I beat the eggs and added the salt and herbs to that mixture. (I only used Rosemary and Thyme from my garden. When I do this next time I willl use more salt & Herbs and less sugar) When the milk is nice and foamy from the yeast activating, mix together the milk and egg mixtures. In a mixing bowl have 3 cups of flour ready and add the milk, yeast, egg mixture to the flour. Use one cup of flour to flour your kneading surface. Scrap the dough out onto the flour and begin kneading, slowly working in as much of the flour as you can till the dough starts to really resist you. It should be smooth and elastic and not sticky. Place kneaded dough into a oiled glass or plastic bowl to rise. Let it rise until doubled and when the dough bounces back slowly when you press it with your finger. Place dough again on a lightly floured surface and shape the dough. Then transfer to your greased baking sheet. (I sprinkled Cornmeal on the sheet for extra texture for the dough). Let the dough rise again. I sprinkled grated cheddar on top. Bake 20 minutes till nice and golden brown. Turned out lovely!

I do not know what happened..... I have used my bread machine a million times and thought i was fool proof by now, but this recipe was disastrous for me... i followed the directions but when the dough cycle on my machine wasa done it was a thick dense crumbly mess??? i added two cupes of water and reran dough cycle...well see what happens..... thinking ill have to throw it way.....