Reviewed: Mar. 21, 2009

If you grow basil, make this bread. The smell alone is worth it, but the taste is equally wonderful. Simple, easy, and delicious.

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Reviewer:

JOFEE

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Orrville, Ohio, USA

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Reviewed: Feb. 11, 2009

I blended the sun dried in with the basil and oil in the food processor to get them finely chopped. I preheated my pizza stone in the oven, rolled the dough into a ball, and baked in the oven for 35 minutes. Make sure you watch it so that it doesn't get too dark. If using sundried tomatoes packed in oil, at least half the oil. It's a bit greasy if you keep the same amount of oil since some stays on the tomatoes. I think I'll also add some garlic and parmesean into the food processer when mixing the basil and tomatoes.

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SHANTSTER

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2007

This bread was very good and easy to make. Like another reveiwer suggested, I used basil pesto in place of the basil. I think next time I will also add chunks of garlic and try making breadsticks or rolls instead of a whole loaf.

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TOOHOT4U

Cooking Level: Intermediate

Living In: Enfield, Connecticut, USA

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Reviewed: Jul. 16, 2007

Delicious! I only used about 1/4 c. sun-dried tomatoes (because that's all I had on hand), and there was plenty of tomato flavor. I don't think you need to use the full 1/2 c. in the recipe. I also had trouble pureeing the basil in my blender with so little liquid, so next time I'll try using a food processor instead.

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Reviewer:

Laughing

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2006

Awesome bread! Mine took a little longer to double in size both times (more like 45 minutes) and took only 30 minutes to bake. This will be great dipped in some tomato cream sauce!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Sep. 13, 2006

This was terrific! I made it with the Tuscan Bean Soup from this site. The one thing about my bread was it was done baking about 15 minutes before the rquired time.`

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imjammin

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Hemet, California, USA

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Reviewed: Jul. 7, 2005

WONDERFUL!!! MY DAUGHTER MADE THIS BREAD AND WON GRAND CHAMPION AT THE COLORADO STATE FAIR. OUR COMMUNITY LOVES THIS BREAD AND WE ARE ASKED TO MAKE IT FOR FUND-RAISERS AND TO SHARE WITH OTHER 4-H MEMBERS IN BATTER BREADS.

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Reviewer:

THOMPSOL80726

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Reviewed: Aug. 30, 2004

I am totally hooked on this bread!!! I have made it about 3-4 times now, and I love it more each time. I used leftover homemmade pesto instead of basil and olive oil since it was so close, and it turned out fine.

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Reviewer:

OTCYBORG

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Reviewed: Sep. 5, 2002

This bread was okay, but I was hoping for the flavor of the basil to come through more than it did. I could taste the sun dried tomatoes much more than the herbs. Oh well. Not a bad bread, but just not what I was expecting. If nothing else, thanks for the opportunity to try something new!

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Reviewer:

WhirledPeas

Cooking Level: Intermediate

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Reviewed: May 26, 2002

This was a terrific quick bread. I added cloves of garlic, chopped. I took this to dinner at a friend's house, where I was told " this tastes like a bread from a gourmet shop." This was served with a crab linguine with spinach and fresh vegetables. Another keeper in my allrecipes recipe box.

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Reviewer:

LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Sep. 21, 2001

This bread was quick, easy, and wonderful. I used about 1/2 & 1/2 w.w. flour and white flour to make it a little more hearty. I also baked it as a round loaf on a flat cooking sheet to give it a crispier crust. YUM!

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