This garlicky herb bread goes perfectly with Italian dishes such as spaghetti and lasagne, but my family likes it with almost anything.
I obviously wanted to give this a taste before I wrote my review and, *blush,* four slices later here I am. This bread is wonderful! I forgot to add the dry milk powder and that may just be one of the reasons why I liked this bread so much - dry milk powder helps to make a soft and fluffy bread, and I much prefer something sturdier, which this was. I noticed the reviews of this recipe run the gamut from its having too much flavor to not enough - I guess it depends not only on your taste buds but the herbs you use and how fresh they are (if they are on the brownish side definitely toss 'em!). I found it perfect with subtle, understated, well-balanced flavors. I used the French bread setting and got the sturdy, well-developed texture and crackly crust I wanted. I also reduced the sugar to 1 T. since I don't like much sweetness in my breads and to ensure it didn't over rise (which it still did a little bit so next time I'll use even less or none at all). Don't be put off by the title which could lead you to think this is a boldly flavored, GARLIC-y bread. It's not. Sure hope this recipe sees more activity, because it really is terrific. - 08 Dec 2009 (Review from Allrecipes USA and Canada)
This bread is out of this world. However the recipe doesn't tell how to cook if using the bread machine on the Dough Setting and baking in the oven. Temperature? Length? Time to rise before baking? I use my best cooking knowledge and seemed to do okay. - 24 Feb 2002 (Review from Allrecipes USA and Canada)
Good, but a little to herby tasting. I will leave out some of the other herbs next time and add a little more garlic. Good texture. - 27 Mar 2001 (Review from Allrecipes USA and Canada)