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Mmmmm. This is a very nice, light and fragrant bread. I don't have a bread maker, so I made the recipe by hand, adding enough flour to be able to knead the dough. I also used fresh basil and oregano that I had in the freezer. I was able to make 16 one and a half ounce rolls, and had a little dough left over, so I made a few bread sticks.

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mianbao September 11, 2003

Using my new ABM & McCormick Classic Herbs Italian Seasoning blend, I made this bread exactly as written & DH esp complimented the flavour & lovely aroma it produced. It is well-flavoured by the herbs, light as a feather soft & would be great to accompany a hearty & warming soup. Its softness makes it hard to slice thinly for toast or sandwiches as it tends to break apart, but DH said it was sinful to do anything other than butter it lightly & enjoy. He has already requested an encore. Made for the Aussie/NZ Recipe Swap & thx for sharing this great recipe w/us. :-)

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twissis September 11, 2008

This recipe made a large, delicious loaf of herb bread. It was full of flavor and so soft! I followed the recipe exactly, except used my dough cycle then took the dough out, let it rise again in a sprayed loaf pan and baked for 30 minutes at 350 degrees.

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Dine & Dish March 19, 2006
Herb Loves Her Herb Bread