Reviewed: Aug. 29, 2009

Pretty good, basic bread. It was a bit dry, so I added maybe 1/4 cup of water. Still, that's not a big deal--it all depends on the humidity when you make it that depends on how much flour you need. It's a bit crumbly, although I'm thinking that might be my fault. I set the timer then went downstairs so I couldn't hear it . . .oops! Bread didn't burn, just got a bit over done so the crust was hard to cut. Other than that, it is a good, basic bread. nothing spectacular, but it's good for sandwiches if a bit crumbly (but again, that might be bc I overbaked it a bit). Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Oct. 4, 2007

The first "thyme" I made it I may have used the wrong setting on my bread machine due to its being the first time I used a machine. It came out very dry before I baked it. I have now made it a second time. The dough was a bit better, but it was very small and did not even come close to filling the loaf pan.

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Reviewer:

Libby Wetherholt

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Reviewed: Jun. 4, 2006

This bread was simple to make and the fresh thyme gave it an excellent flavor. The dough was too thick for my bread machine to knead, so I ended up mixing and kneading by hand. I found the texture to be a bit dense and chewy, but it made a great dipping bread (my family thought it tasted great with extra virgin olive oil).

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