So good!! I used my bread machine to make the dough and then rolled into a long loaf. After rising (about 45 min.) I sprinkled with olive oil, garlic salt and additional parmesan cheese. I baked at 375 degrees until golden brown. The flavor of this bread is mild and the seasoning is not overwhelming. This was really good dipped into olive oil mixed with a bread seasoning mix. My family of five loved it!!!
Delicious bread! You will not be disappointed!I was ready to chuck my bread machine because my last dozen or so attempts at breadmaking were less than satisfactory. I really didn't have high hopes for this recipe, especially after it dawned on me that the recipe called for neither oil nor sugar. This recipe made the most beautiful loaf of bread I've ever made! Tall, golden brown and DELICIOUS! My husband and nephew ate almost the entire loaf in one sitting. Thanks for the great recipe. This is going to be my go to recipe from now on.
I own two bread machines for about 10 years now and sometimes have them both going with different recipes at the same time. I once challenged myself to not buy bread for a whole year, I only made breads at home. While I still do not consider myself an expert bread maker, I can say that I have tried many, many, bread and desert bread recipes over the years. This recipe was ok, but did not stand out to me. I found the loaf to be really heavy and it had a very dense crumb texture, which you might want sometimes, but I did not find it desirable. The garlic flavor was not overpowering, which I prefer, and the cheese and herbs also did not stand out. If you didn't know the recipe had cheese and herbs in it, you wouldn't think it had those two ingredients. On my first taste I thought it tasted slightly off in some way, but I couldn't put my finger on what it was, but I think it might actually be the garlic powder. The garlic flavor may have actually been too light in the loaf, so it was like what is that flavor? I had to add a lot more water to the recipe to get the dough ball to form. I will make bread crumbs out of the rest of the loaf and use it that way in other recipes to use it up so all is not lost. It's not a horrible bread recipe, but just in my experience it is nothing special in flavor and texture and not one I would add to my favorite bread recipes collection.
WOW great bread. Baked in the oven at 375 deg for 25 min. and topped with olive oil, garlic salt and parmesan cheese. Served with Carrabba's Chicken Marsala.
I LOVE this recipe - no added sugar or fat in the recipe, which is fabulous. I also use a flavored olive-oil dip for the bread after baked and it's so yummy. My family loves it! I did find that I need almost 2 full cups of water for the bread machine to make the 'dough ball' I'm used to seeing, and I also only use whole-wheat flour, so I add Bread Machine Dough Enhancer by Kittenkal that's also on this site. so that the bread still has a light, 'normal' texture rather than the heavy feel that wheat flour can sometimes get. So easy, you helped me fall in love with my bread machine again! Thank you for sharing this!
Just great! We used 2 cups of water as another reviewer said and a little less salt (3/4 tsp) because the parmesan was salty. It was really great bread, very subtle taste not too much garlic. However, I might increase the Italian seasoning next time.
A keeper. I used half bread flour and half AP flour. I made the dough into 2 baguettes, which came out quite a generous size. Brushed the top with egg wash, country herbs and Parmesan. Baked at 375 for 25-30 minutes. We enjoyed it with chili. I think next time I'll roll it out and sprinkle with herbs and cheese before baking, just to add a little more interest. However, there is something to be said about just adding all to the dough. Makes it quite quick and easy. (Our favorite buzzwords, aren't they?) Charmie, thanks for sharing . . . . Janet
Very nice and light bread. I only had 1/3 tsp Italian seasoning so I added the balance in thyme and rosemary---fantastic! I'll be sharing with a gal pal for lunch, can't to see what she thinks.
Not sure what I did wrong, but this did not turn out for me. The bread rose in the machine and looked fine, but was way too sticky when I removed it and didn't rise again.
Oh gosh, this could very well be my new favourite sandwich bread!! I made a few adjustments: I used 1 3/4 cups of water total, added a couple teaspoons of wheat gluten (out of habit), doubled the Italian seasoning, and reduced the salt to about a teaspoon. Next time I may add a little more parmesan, but otherwise it was great!! I used the dough setting, then split the dough into two loaves, baked at 375 for about 30-35 minutes (gotta keep an eye on it) and ended up with two BIG loaves. Brushed them with a little oil before baking, but next time I'll sprinkle on some extra Italian seasoning and parmesan on top as well. It was delicious, great texture, great crust, and just enough herb-y goodness without being overpowering. I'll definitely make this again. Thank you!