Herb Bread Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Aug. 24, 2005
This turned out very well, and no adjustments were necessary for high altitude (we live at about 4800 feet). I decreased the sugar to 1-1/2 Tbs. and the salt to 1 tsp. so that the flavors of the spices might come through. As I have learned from past experience, it takes a LOT of spice to make a loaf of bread taste like one thinks it should. This bread is no exception. Next time I will only slightly increase the parsley, nutmeg, sage, and celery seed, since this bread has a good start on being flavorful. Really enjoyed this though!!!
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Photo by Michigan Mommy
Reviewed: Apr. 19, 2005
I loved this bread! It baked up perfectly although I took it out of the bread machine about 30 minutes early or else it would have been over done. We ate it with potato soup and it went great with that! My husband said it reminded him of stovetop stuffing...probably the sage. Try this recipe and you won't be dissapointed! -- Also this is wonderful toasted with some butter, I bet it would make great crutons -- very flavorful, especially the next day.
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Cooking Level: Expert

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Reviewed: Aug. 13, 2004
The smell was wonderful and it looked good but it was very bland which I was suprised about considering all the ingredients. Sorry but I would not make again.
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Photo by LESLEYfromWI
Reviewed: Nov. 29, 2000
This is a wonderfully fragrant and delicious bread. The recipe, however, requires 3 cups of bread flour, rather than the 2 cups called for in the recipe. (Three cups of bread flour is the standard quantity for a 1-1/2 lb. loaf). This was likely a typing error.
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