Reviewed: Dec. 16, 2011

Excellent flavor. I added a Tablespoon or so (eyeballed it) of chopped black olive and a splash more olive oil as I was kneading it. Last 5-10 minutes, I brushed the tops with olive oil. Made excellent sandwiches with it. My teenager enjoyed slicing and eating a half loaf while it was still warm.

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Reviewer:

Daniel

Cooking Level: Expert

Reviewed: Dec. 3, 2011

This bread was fantastic! It was a very easy recipe to prepare. I let it rise a second time before I put it out on the baking sheet and it was the perfect, light & fluffy bread. The herbs gave it the perfect taste. Thanks for a great recipe!

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Reviewer:

SEWIN76

Reviewed: Nov. 26, 2011

awesome bread

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Reviewer:

marlenc

Reviewed: Sep. 19, 2011

This was my first time making bread, and I will definitely use this recipe again! It was surprisingly simple and smelled delicious. I made this for a dinner party and got rave reviews from my friends. I did substitute Parmesean cheese for the Romano cheese (my grocery store is seriously lacking in the cheese department!), but the change seemed to work fine. I also baked it for about 10 extra minutes as it still looked a little doughy. I highly recommend this recipe, especially if you haven't baked bread often!

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Reviewer:

alliemichael

Cooking Level: Intermediate

Home Town: Jackson, Tennessee, USA

Living In: Clarksville, Tennessee, USA

Reviewed: Sep. 1, 2011

I have been baking bread for a long time - this is a FANTASTIC recipe. The amount of salt concerned me, as well as the amount of spices, but the bread rose beautifully and baked up nice and soft. The only change I made was to substitute in one cup of wheat flour. Kneaded the dough in a KitchenAid mixer and shaped it as round loaves on a cookie sheet. Only thing that would be better about this bread would be if the crust was thick and crunchy, but I think there's a secret to that I haven't figured out yet. Great recipe!

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Reviewer:

RosieC

Cooking Level: Intermediate

Living In: Hutchinson, Kansas, USA

Reviewed: Aug. 19, 2011

This bread is wonderful! Thank you so much, I've been looking for an herb bread like those served at nice Italian restaurants. The flavor is perfect. We are watching our salt intake, so I did 1/2 Tablespoon (instead of 1Tablespoon) salt, then 1/2 Tablespoon Mrs. Dash Tomato Basil Garlic blend, and I also cut each of the rest of the seasonings in half (the Mrs. Dash is full of seasonings). I also baked it without the cheese, then we mixed a Tablespoon of olive oil with ground black pepper and Parmesan cheese, and dipped the bread in it--yum!

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Reviewer:

cjwynn

Reviewed: Aug. 12, 2011

Great recipe! My only change was to use butter instead of olive oil, which I was out of(!). Then, because it was so good, I decided to make bread sticks from it, and they turned out really good, too. I divided the risen dough into thirds, rolled each third to about 1/3-1/2 inch thickness, cut into about one-inch wide sticks,let them rise second time for about 40 minutes, baked on parchment for 20 minutes at 375 degrees. I think it made about 40 sticks, but they were being eaten right out of the oven before I thought to count them. Big success! I'm going to make them again, for a pot luck, and will also take homemade dipping sauce.

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Reviewer:

hazel

Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA

Living In: Ypsilanti, Michigan, USA

Reviewed: Jul. 27, 2011

Excellent!! I was so impressed with how this bread turned out. A nice golden color and rises perfectly while baking. I used all fresh herbs, even minced garlic. I did not use grated Romano Cheese, instead I chose a Parmesan Reggiano cheese and it was so heavenly. The aroma filled my house with scents of cheese and herbs. I served this with basil butter, from this website and also shrimp lemon pepper linguine. this made for an awesome meal. Directions easy to follow and results wonderful! Definitely will be a repeat in my house.

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Jun. 22, 2011

Great recipe, I only did half of it and after punching the dough, I rolled it out on a floured surface, shredded mild cheddar and placed in it in the middle. Rolled into a loaf and baked for 45 minutes. Excellent!

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