I *love* this bread! I incorporated chopped rosemary, basil, and oregano into the dough which gave it a small bit of color. I also added my choice of herbs to the garlic/onion mixture and extra butter and a half tube (or 2 bunches) of basil) which spread nicely. I let the dough rise 30 min each time, so the prep time is correct. I also scored the bread and brushed with egg whites as a reviewer suggested which gave it this nice golden brown finish and design. I finished by drizzling a mixture of butter and parsley after baking. Delicious!
This bread was so good! We loved it! Everything about the recipe is just right. I scored the bread before putting it in the oven and brushed it with egg white. Thanks for posting this, I'll be making it often.
Excellent bread! Made as directed. I made this in a rival 18qt roaster oven at 400 for 30 minutes. I check with a thermometer to make sure it was done @ 190. It came out really soft and chewy. Would be excellent the next day for sandwiches. Thanks! I just wanted to add that this can be made into plain bread just by omitting step 5. It can also be made into cinnamon rolls just by exchanging the onions, garlic, salt and parsley with just cinnamon. I've been using this recipe every other day since I found it on here. Everyone still loves it.
This bread is so delicious! I served it with garlic roasted chicken, and my DH really loved it. I had a little problem with the loaf being a little flat..I think that I should've made it into two loaves instead of one big one. And I'm sure it would help if I had a french loaf pan to help keep the shape. I'll be making this for our family next time they're all home for a meal! Thanks! Hazeleyes
OMG was this some excellent French Herb Bread. Wonderful flavor and just the right quantities of of herb mixture. My DH loved this. This is the first bread I've made when you don't dissolve the yeast in warm water first. But I know you know your bread KC so I made exactly as directed. Thanks so much for a real keeper.