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!!!

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.

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!

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!

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.

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.

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.

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.

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!!

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!!!!

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.

I loved it; my husband didn't.

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!

Maybe this didn't reach it's potential because I didn't use a bread maker but I baked it @375 for 30min and it was heavy and chewy in the middle so I put it back in @350 for 10 min and it still didn't work. If I do this again, I'll do 2 small loaves and omit the pepper.

This was sooo good. I just got the Breadman Ultra and this is the first loaf that turned out right!! I also live at 7000 ft, but didn't have to adjust anything for altitude. I used all bread flour. Next time, I'll probably try it with more cheese and I will select "Light" for the crust. I'll also try to sprinkle more cheese on top before the bake cycle begins.

I used red wheat bran. The bran and the tomatoes made a very pretty colour. Fresh the bread had a faint tomato taste. The flavours really came out the next day. I will make it again, maybe with some garlic. I made it entirely in the machine: it made a small loaf (not a lot of rising time for one tsp of yeast?) It had a soft, chewy texture.

I love this bread!! I'm giving it 4 stars because I didn't follow the recipe exactly.. Had no amaranth flour so I used semolina, used parmesan instead of asiago, added lots n lots of Italian herb mix, n topped it with mozzarella. I also made it by hand, kneeded it for 10 minutes, shaped it into sticks, then let it rise until doubled before baking.