Reviewed: Mar. 24, 2005

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.

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LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: Mar. 22, 2005

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.

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dlgree6

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Reviewed: Mar. 15, 2005

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.

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RueBarbe

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2005

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.

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SummerRain

Cooking Level: Expert

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Reviewed: Feb. 21, 2005

I do not have a bread machine, but made this recipe by hand - it turned out really well. First dissolve the yeast in 1 cup warm water, then add the rest of ingredients in order listed. Allow to rise for 1 hour until doubled, then punch down. Allow to rest on baking sheet for 15 minutes. Cook at 375 for 25-30 minutes until lightly browned.

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Lindsay

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

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Reviewed: Dec. 19, 2004

I used my breadmaker and followed the instructions exactly, but it was pretty dry and tasteless. Perhaps it doesn't work with all different types of breadmakers, I'm not sure.

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crunchy-p

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 19, 2004

It's a buttery textured bread that's really flavorful. I don't have a bread machine so I am used to letting breads rise and then punching down. This one takes a little longer to double in size.

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EASEMENT

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Reviewed: Sep. 15, 2004

I followed this recipe but made a lot of changes to it also. I didn't use a bread machine to make this bread and I also made it into breadsticks. I also didn't use the powdered milk and I used wheat bran instead of the amaranth flour and I used sun dried tomatoes in oil. I also used parmesan cheese instead of asiago. I baked the breadsticks at 425 for 10 minutes. It's a great recipe.

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AF22

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Reviewed: Jun. 28, 2004

Very good! I didn't have amaranth flour, so I just used bread flour for the entire recipe.

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HUCKABUCK

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Johnsburg, Illinois, USA

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Reviewed: Sep. 11, 2003

This bread is delicious companion to just about any meal and makes for great sandwiches too. I sprinkled additional cheese on the top of the loaf just before it began to bake.

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TKF123

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Reviewed: May 7, 2003

Even though it wasn't clear what temp. the water should be, I took a chance that it should be warm(110 degrees). I used 3 cups of bread flour and omitted the pepper. It came out delicious. It was so soft and full of flavor.

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PAMELADL

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Reviewed: Jan. 23, 2003

We loved this bread!! I used regular all purpose flour and it turned out great. Thanks for sharing.

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LINSEI

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Reviewed: Mar. 11, 2002

This bread is delicious. I only had oil-packed sun-dried tomatoes so I rinsed them in hot water first ... it worked great! I'll be making this again and again - the whole family loved it! Thanks Marlene!

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Loll

Cooking Level: Expert

Home Town: New Westminster, British Columbia, Canada

Living In: Delta, British Columbia, Canada

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Reviewed: Feb. 17, 2002

Beautiful coloring! Made it twice in the last day. Love this bread and the kids loved it to. (surprising) I think I will add Fresh Garlic next time to give it an additional kick. Yummy

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Mel-Honey

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Jul. 17, 2000

This is our family's favorite! The asiago cheese adds such a distinctive, delicious flavor! I substitute the wheat bran, as suggested and it always turns out great!

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