The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 18, 2009
I made this for a potluck last Sunday. Really tasted great! I used almost a half jar of sun dried tomatoes (rinsed and chopped fine)and pushed the Asiago cheese to 1/2c. Also added 1/2t of garlic powder. The Amarath flour was good, good and expensive that is... $11.00 a pound here in Hawaii! But did taste good.
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Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA
Living In: Keaau, Hawaii, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 13, 2009
These were much more dense than anticipated and not nearly as flavorful. Next time I will play around and add more herbs, garlic, and let it rise for a longer period of time.
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Cooking Level: Expert

Home Town: Farmington, Maine, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 3, 2009
A great bread, but I felt it was missing something (maybe a nuttier flour as stated by others). I used white and wheat bread flour (what I had), 4Tbs sun dried tomatoes, 1/2cup asiago, 1/2tsp garlic powder, and 1.5tsp yeast to make it less dense. After looking at my dough in the machine and seeing that it hadn't risen much, I remembered the reviews about longer rise times, so I hit the pause button on my machine 2x's. This loaf should be cooked at 1.5 lb and a light crust. My crust was very dark on the medium crust setting. I'll definitely make this again, and tinker with it to try figuring out what that missing taste is...
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Cooking Level: Expert

Home Town: Sterling, Virginia, USA
Living In: Pleasanton, California, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 27, 2009
A bit dense but still very tasty. This bread is great for dipping. I cut it up into little squares and served it with spinach dip and melted fondue cheese.
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Living In: Tampa, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 2, 2009
This is a great sandwich bread recipe. I didn't have the amaranth flour or the powdered milk, but it still turned out very tasty. From what I've read, the powdered milk is a preservative of sorts for the bread and since we eat it within a few days, we usually don't need to worry about it going stale!
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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Reviewed: Sep. 9, 2008
Made a few adjustments, the result being a rich, flavorful, appealing loaf of bread. Substituted tomato juice for water (and heated it for 15-20 seconds in high wattage microwave to get to 100 degrees in order to activate yeast). Added 1/2 t garlic powder, included 1 t ground Italian seasoning, used a full jar of sundried tomatoes from the store (rinsed clean from the oil they were packed in in the jar), 3/4 cup Asiago in the dough and additional Asiago sprinkled on top of loaf prior to baking. Used bread flour instead of all-purpose flour. It's a good idea because bread flour tends to rise higher than all-purpose, and with this combo of ingredients even the bread flour didn't rise as high as it does with non-intricate bread recipes. I make all bread loaves by hand, and if you haven't read any other of my bread reviews here it is: mix all ingredients together, knead like heck on floured surface. Oil a bowl & put in the bread dough. Zap your microwave for 60 seconds with nothing in it to get it warm, then cover the dough bowl with a damp cloth and put inside warm microwave for 45-60 minutes. Take dough out, punch down and let sit a few minutes. Knead like heck again. Grease or cooking spray your loaf pan, shape bread into loaf size and put in loaf pan. Let rise a second time (in warmed microwave again) for 45-60 minutes. Heat oven to 350 F. For this recipe bake for 25-30 minutes. Let cool in pan for 10 minutes, then turn out onto cooling rack to finish cooling.
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Cooking Level: Expert

Living In: Coppell, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 27, 2008
I made this earlier this week but forgot to review it. I don't have amaranth flour or wheat bran--I just used wheat flour. It worked just fine. Subbed mozzarella cheese for the asiago cheese and I used sun dried tomatoes packed in oil, so I only put one tablespoon of oil in. I think next time I'll eliminate the oil entirely. I made the dough in my bread machine then shaped into a round loaf and baked in the oven. Very good bread! I will definitely make it again. Thanks!
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 21, 2008
This is very good bread! I have made it many, many times. It's great with soup. I have also buttered several slices with butter and garlic and put it under the broiler---what a treat!!!
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Cooking Level: Expert

The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 15, 2008
This looked really small cooking and I was concerned that the 1teaspoon of yeast was not enough. It seemed to brown more on top as well. I had no reason to be concerned. I brushed butter on the outside like I always do and cut it still warm. It is soft tender and wonderful tasting with a hint of sweetness. I ended up ordering amaranth flour because I could not find it locally. I used sun dried tomatoes in olive oil and just minced them without rinsing. This was great. I can see where it would make nice rolls or breadsticks.
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Cooking Level: Intermediate

Home Town: Bangor, Maine, USA
Living In: Ashford, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 7, 2008
This is so good! The kids loved it, said it tasted/smelled like pizza. I love asiago cheese so I used extra. Next time I'll save some to put in at the end so I'll get some chunks of cheese in the finished bread. I did add a little bit of garlic like another reviewed said. I'll be making this bread a lot!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 19, 2008
Incredibly delightful! Used WAY more Asiago and sundried tomatoes as I don't think the flavors would have been detected with the amounts in the recipe as written. Very rustic looking loaf jam packed with intense yumminess! Thank you for posting the recipe!
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Cooking Level: Intermediate

Living In: Owego, New York, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 16, 2007
I designed this bread. There were several changes made by the website that were not part of my original submission: 1) in my recipe I used sun-dried tomato sprinkles from Trader Joe's. If using sun-dried in oil, I would use additional and add some herbs (also not in my recipe). 2)I never used Amaranth in the bread, but did add some wheat bran or oat bran. My recipe was so good, I made a loaf every Sunday for about 6 months, I was so addicted to it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: May 30, 2007
The bread alone is nothing special but it becomes delicious after you slice it, toast it, and butter it! I used spelt flour instead of the amaranth and added extra cheese. I would recommend using a light crust setting.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
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Reviewed: Apr. 25, 2007
This recipe serves as an excellent base to use your imagination when it comes to adding ingredients to taste. As written, it would be a bit too bland for me but with tweaks, it was delicious. I don't have a bread machine so did this by hand. Plumped about 8 sundried tomatoes in 1 cup of water and used the water for plumping, in the bread. Also crushed 2 cloves of garlic, added double (at least) asiago, and also added parmesan. Didn't have amaranth flour so used spelt. Any kind of nutty, earthy flour can be used to replace the Amaranth. Tuscan blend seasoning for the basil. This took about 75 minutes to proof on the first rising, and about 50 minutes on the second. Baked at 400 for 30 minutes and it produced a beautiful loaf soft on the inside. Make sure that you don't chop the tomatoes too fine..they get lost in the bread. I'm glad I had some in larger pieces. Veriations are endless. Could also throw in some calamata olives. This is sure to compliment any Mediterranean or Italian based dinner. The color is lovely with using the water from the tomatoes. Thanks for this recipe which is sure to please DH.
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Cooking Level: Expert

Home Town: King Ferry, New York, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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Reviewed: Apr. 17, 2007
So delicious! I didn't have Asiago so I subbed freshly ground parmesan. Added a 4 cheese Italian blend (we like it really cheesy) and used my Italian Herb Grinder very generously. My new favorite cheese bread! Thanks.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 23, 2006
We liked this bread. I added more sun dried tomatoes and basil and used 1 t. garlic powder and 3 cloves fresh garlic. Topped it off with mozzarella before baking. Yum!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 3, 2006
This is the best bread I have ever made....absolutely delicious. You HAVE to follow the recipe exactly and use the special flour that it calls for.....you are missing out on this bread's fantastic taste if you just use bread flour and skip the other. You'll have to find it in a gourmet food or natural foods market. Make sure you use GOOD Asiago cheese and be generous with it.......be generous with the sun-dried tomato as well. I think those two ingredients should be listed in larger quantities, I added extra. YUMMY, YUMMY BREAD!!!!! WHAT A HIT! My husband devoured this!!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 27, 2005
I didn't find this to live up to the reviews it had received. I barely taste the tomato or the asiago. After the first piece, my husband didn't touch it. It's a nice bread, but nothing special and not the "wow" I was expecting.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 21, 2005
I loved it; my husband didn't.
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Cooking Level: Expert

Home Town: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Photo by TINTINE
Reviewed: Jul. 23, 2005
I have no sun-dried tomatoes so substituted tomato juice for the water.I also used Permesan instead of Asiago, whole wheat flour instead of the amaranth flour,and added 1/2 teaspoon garlic powder(it flavoured the bread so much! you will love it!).I made it by hand, shape it into buns, and bake in 180 degree C for 18 mins.I brush it with tomato juice several times while it's baking.Finally it came out excellent-looks and smells like real tomatoes.We eat up all the buns that it just out from the oven for 30 mins.It's my favorite herb bread.Thanks Marlene!
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Photo by TINTINE

Cooking Level: Expert

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