By SusieQusie on December 16, 2006
Photo by ~Nimz~
Photo by ~Nimz~
"My son makes this & it's wonderful! Since he's a big fan of the food network, I'm guessing he grabbed the basic recipe there & tweaked it to suit himself. No kneading required (my favorite kind of bread making). This makes 2 loaves - one for now & one to freeze for later. Prep time includes rising time."
Serving Size: 1 (81 g)
Servings Per Recipe: 16
"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. :-)"