Reviewed: May 26, 2012

This is a good basic recipe, but I will probably stick with some of my other "bread" bases to make sticks in the future. This is simply because these are only good fresh.

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Reviewer:

Rachel

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Cooking Level: Intermediate

Living In: Bend, Oregon, USA

Reviewed: May 24, 2012

Delicious. To make them extra soft I used cayro syrup instead of sugar and I added a 1/2 c. of gluten. I rolled the dough out in an oval and used a pizza cutter to cut it in stripps. Brushed with butter and sprinked with garlic salt and parmesean after the second rise.

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Reviewer:

MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: Apr. 8, 2012

Mine didn't rise as much as they said they would, but they were still good.

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Reviewer:

Sarah

Reviewed: Mar. 25, 2012

these were just OK. They're easy to make, but IMHO, not worth the effort. They simply don't taste of anything; no garlic flavor, not salty, not cheesy, just bready. Probably won't bother again. Oh, and the timing is WAY off on these. How can they be ready in 50 minutes when just to rise and bake takes an hour?

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Reviewer:

Cyd_Delve

Cooking Level: Intermediate

Home Town: Williamson, New York, USA

Reviewed: Mar. 15, 2012

Made this without a bread machine per someone's directions in one of the reviews: 1) mix water, sugar, yeast and let stand 10 minutes, 2) add yeast mixture then flour and mix. I added water to adjust texture of the dough and used flour on my hands to keep them from getting sticky as I was rolling it out. Instead of doing the rest of the stuff in this recipe I used the Garlic Butter recipe off this site to pour onto the bread before popping it into the oven for 13 minutes before checking, to prevent burning. Came out great!

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