By flowers22 on April 12, 2009
Photo by highmtn
Photo by highmtn
"This is a DELICIOUS recipe that I found in the 2002 Iowa State Fair Cookbook. I love that it works in a bread machine but it also can be assembled with the dough setting and baked in a traditional pan. The color and texture are divine. Credits to Joyce Whipps, West Des Moines - 1st Place, 2000 Breads, Bread Machine."
Serving Size: 1 (816 g)
Servings Per Recipe: 1
"When I saw this recipe I knew I had to try it! I used V8 juice in the spicy hot flavor & fresh shaved parmesan, but other than that made as directed. The loaf rose about an inch above the bread pan & made a light, crisp crust with a soft & tender center. The flavor is outstanding & we'd eaten about half the loaf before dinner was even on the table! Thanks for sharing the recipe, flowers! Made & enjoyed for Fall 2009 Pick A Chef. You've been adopted! :) http://www.recipezaar.com/bb/viewtopic.zsp?t=310505&postdays=0&postorder=asc&start=0"
"Have made this three times and each time by hand using tomato juice, no cheese and no egg whites. Three winners. The only thing I did differently the second time, was I warmed the juice so the yeast would rise better. Used with "Recipe #210658" - excellent!"
"I saw this today and got soooo excited because I had all the ingredients to make it. I used fresh basil instead of the dehydrated, but the rest was the same. OMGOODNESS.. the whole house smelled like an Italian restaurant when it was baking! I did cut down the sugar a little based on one cooks comments. I cannot WAIT to make Panini's out of this bread! I have some meatballs, mozzarella cheese, and spinach just waiting for a grilled Panini lunch tomorrow! Thank you!"
"This is a super bread! I did have to add 4 tablespoons more flour however. I used an imported sheep's cheese from Italy that I grated. The flavor is so good and the aroma is to die for. I started it in the bread machine and then baked it in the oven for 30 minutes at 350*. Made for PAC Spring 2010. Thanks, flowers for the great recipe!"
"This has a nice texture & the flavor lends itself to many applications. I used a full pkt of yeast & my loaf was rising quickly. I elected to bake in the oven & made two smaller loaves. I found the bread fairly sweet & might reduce the sugar next time depending on wat I have planned for the bread. Made for Fall '09 Pick A Chef."
"This is DELICIOUS bread. I used fresh garlic grated and omitted the onion powder ( gives me migraines) Easy to throw into the ABM. I only used the dough setting and then took out and placed in a loaf pan to rise maybe 20 minutes then baked in the oven. OH MY I should of used two pans. It rose like crazy for the second rising and made a HUGE loaf LOL This is a keeper for us Made for PAC Fall 2009 Added NOTE: This bread makes the BEST grilled cheese bread . I used it last night and we fell in love with it. This bread will be a regular to my bread making rotation"