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Made this to go with Greco Chicken and Pasta tonight. I set the breadmaker for "dough" and shaped it into a traditional french bread shape. Let it rise for 30 minutes then baked at 400F for 25 minutes with a dish of water on the bottom rack to mimic a stone oven. The kid loved it. Nice and crusty with good flavor.

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KyanaBelle February 11, 2002

This is a great recipe!! I used 1/2 tsp garlic and herb mix and skipped the garlic paste, and it was just right for my family .. thanks Karen

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najwa August 02, 2002

Another yummy keeper for our house. Thanks Karen.

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Jen T June 10, 2002

This is very good. This is so quick to put together and since the machine does all the work, its easy too. We really liked it and will make again for any Italian dishes. Thank you for sharing, its soooo yummy.

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mommyoffour June 09, 2010

Very Good. Also let the breadmaker do the doughy work. Didn't have any sweet basil, so I subbed 1/2 tsp of italian seasoning. Didn't have any garlic paste either, so I upped the garlic powder to 1 tsp. Shaped it into a loaf and baked at 425 degrees until golden brown on top. Will make again. Also, this dough does not rise very high in the bread machine, however, it rises almost double in height after baking starts.

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KayKayPuff February 16, 2009

This was good but came out of my breadmaker in a very lumpy and unattractive stone. Apparently my rapid cycle is not the same as yours because it did not really rise. The flavour seems good though so I will try and remake on the regular cycle. Thanks for sharing.

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cyaos November 28, 2007

I let the bread machine do all the work (I took all the credit...lol) when it was done I took out the dough and shaped it like a loaf of french bread, slashed the top with a razor blade, brushed on some melted garlic butter with some Italian seasoning. Sprayed the inside of the oven with water (don't spray the bread) a few times while baking to get that crusty top. It was wonderful. Now I can't just serve store bought anymore, don't think I want to either. Thanks so much for sharing.......now if I could just find garlic paste.... Lee

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Lee from New Mexico September 29, 2007

Yes, this does smell incredible while baking! As written, I did use the rapid bake cycle. I got a very small, dense, irregular-shaped loaf. The taste was wonderful. I do have another "rapid bake" cycle on my machine that takes 30 minutes longer. I will use that cycle next time and allow a bit more rising to yield a larger, slightly airier loaf. Thanx for a great bread recipe!!!

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*Parsley* September 12, 2007

Here is an interesting note from another Colorado gal. I made this recipe here and in New York when visiting there recently. It was almost a flop out there and perfect here. I don't know why, but I trully believe that elevation has something to do with the success of this recipe. I didn't have garlic paste, so I used more minced garlic.

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ColoradoCookin' October 23, 2005

We loved this garlic bread, made it to go with left over pot roast, gravy and veggies, it was the perfect match. Wonderfull and garlicy, did the whole thing in the bread machine, turned out smaller than most loaves but perfect crumb and lovely crunchy crust. Didn't have any garlic paste so used some fried garlic from the Oriental store, worked great. We will definately make this again, thanks Karen for sharing!

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Derf January 24, 2005
Garlic Bread ( Regular Loaf)