Reviewed: Jan. 17, 2012

I use this recipe all the time. great for bread or pizza.

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Reviewer:

Cooking Level: Professional

Reviewed: Jan. 15, 2012

This bread was quite easy to make & although we tried it for the first time as bread, with thin sliced onion added to the cheese mix, my husband is planning to use it for a pizza crust. I would definately use anything leftover (yea right) as italian bread crumbs for other recipes.

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Reviewer:

robinsnestdelights

Cooking Level: Intermediate

Home Town: Auburn, California, USA

Living In: Kingsport, Tennessee, USA

Reviewed: Jan. 14, 2012

Fantastic! I am an intermediate cook, but definately a beginning baker. I did follow other suggestions and wait 1/2 way through baking to add the cheese...a must for my oven. This bread is great! Thanks for sharing this recipe!

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Reviewer:

MalFra

Cooking Level: Intermediate

Living In: Fayetteville, Arkansas, USA

Reviewed: Jan. 12, 2012

Simply wonderful! I do agree with other reviewers to proof the yeast. Salt deters the growth of the yeast, whereas sugar promotes it. This is why proofing is important when making yeast breads. So, I have made this several times with the original ingredients, and subsequent variations. Our favorite substitutes fresh minced garlic for the garlic powder, the addition of 1 teaspoon of crushed red pepper flakes for zip along with a ½ teaspoon of rosemary. Lastly we brush the top with lemon and oregano infused olive oil – super yummy! Of course you can go pretty wild with this recipe, such as slices of red onion, sun dried tomatoes, fresh sprigs of your favorite herbs, etc. Great recipe as is with only the addition of proofing the yeast, as well as a jumping off point for creating other tasty variations! Thanks for sharing, it is a definite keeper!

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Reviewer:

nzmrsjones

Reviewed: Jan. 9, 2012

This was excellent!!! Thanks so much for the recipe.

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Reviewer:

tami1968

Cooking Level: Expert

Home Town: Grant Park, Illinois, USA

Living In: Beecher, Illinois, USA

Reviewed: Jan. 1, 2012

I love this bread! It is so easy and versatile. I have even been using it as a pizza crust but leave the herbs out when I do. Big hit with the family.

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Reviewer:

jguard

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Carmel, Indiana, USA

Reviewed: Dec. 29, 2011

I have made this at least a dozen times. We love it, everyone always asks me to make it. I always omit the cheese at the end.

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Reviewer:

NambyPamby

Cooking Level: Intermediate

Reviewed: Dec. 25, 2011

I made this for a quick appie. Used all the fresh herbs from my garden and dried tomatoes. Added a marinara sauce for dipping. Can't go wrong

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Reviewer:

cindysgarden

Reviewed: Dec. 25, 2011

I made this to eat with seafood stuffed shells and it was the perfect herby partner. I followed the recipe exactly except the baking method - I made the bread in an oiled cast iron pan. Since there were only three of us for dinner, I plan to use the remaining bread for sandwiches today.

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Reviewer:

Erino

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Dec. 20, 2011

I've made this bread for my family about six times in addition to entering it into the county fair and winning 1st place. Literally a winning recipe! I followed the changes suggested by other reviewers and used 2 cloves of garlic in the place of garlic powder, substituted olive oil for the vegetable oil, and used milk instead of water. Also, I never proof the yeast and it works fine. When I'm going to be displaying the bread, I garnish the top with sliced red onions. Adds significant "eye appeal".

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