I would give this bread more than 5 stars if I could. I am gluten free and have not had good bread since I became so. I made this bread just as the recipe states except I used Maninis gluten free flour mix. The recipe calls for two pans, I put all of the dough into one pan, because gluten free does not rise as much. I ended up with a beautiful big loaf of absolutely delicious bread cooked without using rice, which is the awful staple of most gluten free items. Thanks so much for this recipe!
Wonderful, different bread! I made exactly as directed and wouldn't have changed anything, except to have used the fresh herbs instead of dried next time around for a fresher flavor. Thanks so much for the excellent recipe!
Delicious! I made this as our pizza crust tonight in a 9x9 pan. I baked it for 15 minutes and then loaded it up with all the goodies. It made for a thick crust that people wanted to eat instead of leaving the crust. Thanks, SusieQusie!!
I loved this bread. Want flavor then this is the bread for you. I made round loafs instead of baking in the loaf pans and they turned out great. A little work, but so worth it. The round loafs didn't like the cheese on top. It cracked off when sliced. Great recipe. Thanks
This is just about the easiest yeast bread I have ever made! And tasted good too! Went well with some barley soup. The herbs could be varied to suit the dish being serve with this. I am going to try it with pepperjack cheese next time!
I added rosemary, basil, fresh and powdered garlic,dried onion flakes and parsley to mine. I LOVED IT! It is so rich and unlike any bread I've had before. I will definitely make this again. Thank you for the recipe, SusieQusie! :) Tell your son it's delicious!
I have been *yeast phobic* for decades, so making this bread was an exercise in courage for me & affection for your Jevon. I am glad to report I am no longer yeast phobic! I made a half recipe since I have just 1 loaf pan. This bread has a perfect bread texture & was *TDF* warm from the oven & slathered w/butter! I cannot wait to impress guests w/it. Kudos to Jevon for this worthy of 10* recipe. :-)