This bread is so yummy and it looks beautiful. I use fresh herbs and it turns out great. (one T instead of 1 t.) I have even made this in the dough cycle of my bread machine, adjusting the temperature of the liquids. At the end of the cycle I proceed with rolling out the ropes. I've also used 100% white whole wheat flour by adding vital wheat gluten. And this recipe even works when you cut it all in half. You get a smaller bread but it is still beautiful. (adjust cooking time).

I made this bread yesterday and we were really happy with the end result. I followed the method exactly, but I did swap out the marjoram for some fresh dill (thought I had some and did not). The bread is pretty dense and is both sweet and savory at the same time. I'm looking forward to trying it toasted!!

Wow. This is so good. My husband raves about it and can't believe I did it all with a kitchen aid and oven! Great bread!!!!

Didn't like it, but was valuable in teaching me that I don't like rosemary...boyfriend loved it, though.

This bread was delicious! I used 1 T of fresh herbs instead of dry and left out the marjoram. It's a bit time consuming but not difficult to make.

All the ages loved this. The kids enjoyed the braiding and shaping. Excellent soft, chewy interior with firm crust. I used fresh, chopped herbs (1 Tb. each), substituting fresh oregano for marjoram (the herbs are related, I think). Substituted about a cup of whole wheat flour. Excellent with the 12 Minute Pasta Toss recipe on this site. Oh--I'd like to vary the herbs in the future, and try half of the yeast. NOTE: This is a FAST recipe, especially for the rising, but if you want to prepare the dough in advance, as I did, you'll have to punch it down several times! (Less yeast=allow more time for rising).

The dough was impossible to braid, very sticky. So i sortof formed it into a loaf and it went all flat while rising. It still gets 5 stars cause i have never EVER been able to make bread as good as this. My husband is not a bread eater at all, but he kept requesting it. I also doubled the amount of spices with some other italian spices. The texture was just awesome. I also tried it with the chickenspices like some1 suggested. Used a tablespoon (probably depends on which brand you use) insted of the other spices. Will use 1 1/2 next time. Very nice. I think you can make all kinds of bread with this.

Ok i have to say I think I am a pretty good cook but when it comes to baking i have things to learn. New bakers dont be afraid of this one it was a great bread and not as hard as I thought it would have been. The only thing i could have done is cook it mayve 5 minutes longer, but it was great and it got eaten up in minutes! The smell of this bread just made the house smell like a bakery!!

This bread was okay, not great. I altered it by using 1 TB each of rosemary, thyme, oregano, and basil. It still seemed kind of bland somehow. It may have been the texture, which was uniformly soft and not very interesting in the mouth, in my opinion. I formed the braid in a circle rather than a knot, and I got comments on what a pretty loaf it was, but nobody had anything else to say about it. We will finish eating it, but I don't think I'll make it again.

Excellent bread! I made it with garden fresh herbs. I also divided it into six "bun" shaped pieces, baked on a pizza stone and used them as home-made buns! Just a tad on the dry side, but perfect with burger fixin's!

This was fantastic. It was easy to make, and it was delicious dipped in olive oil with roasted garlic squeezed on the slices. I used 1/2 TB of each herb, since we like a lot of seasonings. The day before I made this, my husband was complaining about the time I spend making bread, saying, "Bread just isn't all that wonderful." After he tasted this, he couldn't stop talking about how great it was. I usually prefer crustier breads, but this is a nice one when you want something chewy.

this is the best tasting herb bread iv ever made! i had a bit of trouble knotting it after i braided it but it looked ok. i melted the butter and mixed in thyme, rosemary and marjom, then brushed it over the top of the bread. it was so soft and delicious i cant stop eating it!

This bread was incredible! I divided it into 2 separate loaves which I braided. One in the freezer (unbaked) and one cooked right away. Delicious!

This bread is super easy and turns out perfect. I didn't have marjoram and so only used thyme and rosemary. It was still delicious, but didn't have a overly strong herb taste.

Tasty, chewy, satisfying bread. Perfect companion to soup. The herb flavor was mild but not too mild. I made the recipe as it was written, using my Kitchenaid stand mixer. The dry ingredients went in the mixing bowl and I stirred the wet ingredients in by hand. After that I used the dough hook on "2" and the pouring shield to add the remaining flour until the dough no was a solid ball and did not stick to the sides or bottom. I ended up using nearly all 4 1/2 cups of flour. After baking and brushing with butter as directed I sprinkled with crushed sea salt - yum! It was a beautiful bread and was fairly easy to make. I'll definitely make it again!

too doughy -- probably my fault -- but a wonderful flavor.