Loved this bread and goes perfectly with a steaming hot bowl of soup. Had a tender texture, nice fragrance and love the pepper. I used 2 teaspoons. Thanks, Charmie.
I found this recipe from Taste of Home in 1999, and this is a great bread to serve with spaghetti. I like the flavors and that you can make this so quickly in the bread machine. Thank you for posting this!
Excellent bread! I made a batch and a third for a two-pound loaf, doubled the garlic, added a tablespoon of pepper, used half whole-wheat flour, and enjoyed it immensely. The texture is perfect; it slices well, it's very moist, it has great flavour, and oh! - as it bakes? Your house will smell of delicious onion and garlic goodness. I would recommend adding more seasoning, however; it's a bit subtle.
This makes a really nice bread. I used the machine to do the mixing and kneading then put the dough into a standard bread pan to rise again and baked it at 350 till it was well browned and hollow sounding. The sugar was replaced with Splenda and I used 2 tbsp of dried onion which to me made it just right in onion taste. This makes a really good tuna sandwich with lettuce.
This bread comes out with a nice texture and a nice taste with a hint of pepper. Thank you for posting putting this in my repeat file.