Reviewed: Aug. 11, 2009

Very good, refreshing bread: a few little notes, if its not cooking all the way through, like it did with me the first time I tried this a year ago... check your yeast - yes even it goes bad. Then, I also thought it needed a bolder flavor for an "italian herb bread" - so to get that add your herbs (preferably fresh and minced) with the Yeast/Sugar/water mixture and let set with the yeast until it is activated. (I used fresh oregano, rosemary, and basil from my garden, as well as a few chopped up garlic cloves). Then, to accentuate it even further, expirament with the salt levels - I thought it needed more - but this is coming from a garlic salt fanatic - which i applied generously and mixed it with the 6 cups flour before adding it. anywho, great bread. thanks christi!!

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Reviewer:

jmanrio

Reviewed: Jul. 7, 2009

This was delicious with a great texture. Be sure to use fresh yeast for best results. Next time I will add some rosemary.

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Reviewer:

katquilter

Reviewed: Jun. 20, 2009

I wasn't crazy about this bread. I thought the cheese flavor was overwhelming. The bread itself wasn't very good, but the croutons I made from it were outstanding.

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Reviewer:

Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

Reviewed: Jun. 18, 2009

I CAN make bread. I also halved the recipe but used the same amount of herbs, wonderful. I made 12 bread rolls and 1 small round loaf. Now if I can stop eating it there will be some for tonight! Thank you so much.

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Reviewer:

tizech

Reviewed: Jun. 12, 2009

Great recipe. I divided recipe in 1/2 and only had to use about 2 1/4 cups of flour. Smelled wonderful baking and hubby wants his next pizza made with this dough. Thanks for sharing Ann.

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Reviewer:

Hummel97

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Johnston, Rhode Island, USA

Reviewed: Jun. 12, 2009

This was a big hit in our household. Itwas made as a pizza. I rolled out the dough and added chicken,onions and roast red peppers and mozzarella cheese as a topping. It was so good and sure beat the pizzeria down the block.

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Reviewer:

BUJNA

Reviewed: Jun. 12, 2009

Lovely loaves of bread. I didn't have the romano to add nor did I have olive oil so I used vegetable oil instead. They still turned out very nice with a crisp crust and slice beautifully. Very tender and tasty crumb. Thanks Ann!

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Reviewer:

LOHREWOK

Cooking Level: Expert

Living In: Lawrence, Kansas, USA

Reviewed: Jun. 12, 2009

I halved the recipe and put the ingredients in the "manufacturer's recommended order" in my bread machine on the dough cycle, then followed the rest of the instructions. It turned out wonderful!! I made it to spruce up our leftover Baked Ziti for tonight's dinner. My four-year-old has already had two pieces!! Thank you for a great recipe!

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Reviewer:

BETHGINGRICH

Cooking Level: Expert

Home Town: Ellicott City, Maryland, USA

Reviewed: Apr. 29, 2009

Yummy!! It made the house smell wonderful and it tastes incredible! I was out of oregano and onion powder, so I substituted an extra tablespoon of basil and an extra 1/8 teaspoon of garlic powder. I also used Parmesan instead of Romano. I cut some slits and hatch marks on the top once I put it in the pans so that it would look pretty.

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