2 Reviews

I really liked this. Next time, however, I think I will add even more herbs (perhaps a couple Tablespoons of Italian herb blend). I wasn't sure if the parmesan cheese was freshly grated, or the canned, so I used both. I used 1/2 cup freshly grated & added 1/4 cup canned. I like the amount of parmesan, so I will do that again next time. Very flaky, delicate bread. Thank you very much for sharing this lovely recipe.

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Feej October 25, 2007

I will start by saying this is the "BEST" herb bread I have ever tasted/made! I would recommend to use the shortening (no subs) since the crust is extra special. The insides are so fluffy/uniform crumb and cut beautifully even after cooling for only a few min. My only changes were that I used regular yeast (took longer to rise) and didn't have two smaller loaf pans, so I used ONE 9x5 pan. It did take longer to cook (I was beginning to think it was not going to cook thoroughly but after an extra 20 min. it was done). It was done at 200 degrees (with thermometer). I didn't have onion salt but I subbed with tsp. dry onion soup mix.I did use the entire 4 cups of flour, too. So glad you found the recipe, Tammi! Roxygirl

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Roxygirl in Colorado September 27, 2007
Parmesan Herb Bread