Buttermilk-Herb Bread Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jan. 2, 2008
This was a GREAT bread! I didn't have any ranch dressing on hand so I used "Good Seasons Zesty Italian" powdered dressing and it was wonderful. It got a slight garlicy flavor that will enchance any bland lunch meat and cheese sandwich. It is a nice, soft bread that holds up for use in sandwiches. Very nice flavor. I will try to make it with ranch dressing and with no dressing, to see if there is any change. Thank you for sharing this.
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Cooking Level: Expert

Living In: Ferndale, Michigan, USA

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Reviewed: Jul. 29, 2006
This was an easy bread to make, and it tasted good, but not as good as I was hoping for. Both my husband and I had a piece right out of the oven, and it was just sort of bland, but I am not sure what it is missing. He did toast a piece later on and liked it better toasted.
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Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA
Living In: Houston, Texas, USA

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Reviewed: Apr. 27, 2006
This is a nice soft bread. I must admit I had my reservations when I saw it called for a package of ranch dressing mix since I'm not particularly fond of ranch but was pleasantly surprised with the results. I didn't have buttermilk so I used 1 1/2 tsp of vinegar in regular milk. I missed eating a piece right out of the oven which I'm sure would've been super yummy but it made a GREAT sandwich the next day!
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Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: Jan. 18, 2006
This bread is dangerously good. My roommate and I ate 1 1/2 loaves within 30 minutes after pulling it out of the oven. It has a beautiful golden crust, and the inside is like velvet. It is delicious with, or without butter, with cheddar cheese melted on top. I did wind up leaving it in the oven for 30 minutes instead of the prescribed 20, but I didn't need to raise the temperature at all. Ovens vary! Thank you so much for this recipe. I will use it until I become obese!
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Cooking Level: Expert

Home Town: New York, New York, USA

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Reviewed: Sep. 14, 2005
I'm not sure what it took to make this bread, but, oh my, it was GOOD! I got home from work today to find this delicious bread on the counter, and I thought to myself: "this is the best bread I've ever had". So, I recommend it! -Husband Note from "wife": I had to add more flour, but it didn't seem to matter. This bread is GOOD! I used a .4 oz pack of ranch dressing because that is what I had on hand. Also, something is wrong with the cooking time. After 20 min at 350, I realized that the bread was still very raw and hiked up the temp to 375 for 20 more min. So, I recommend it!
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Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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