18 Reviews of Garden Herb Bread (For the Bread Machine)

From: Donna M.

On Jan 19, 2003

Wonderful loaf of bread! I used fresh rosemary, dried marjoram and thyme. I added a heaping tablespoon of dried onion flakes. I shaped and baked my loaf in the oven, but mixed the dough in the machine. I baked the loaf about 30 minutes at 350° F. The bread came out extremely moist and so flavorful. This one is going into my file of keepers. Thanks, Bev!

From: Donna Matthews

On May 5, 2004

This was so easy and tasted wonderful. My machine requires a "loaf control" to be set; I used 1.5 pounds and it turned out perfect.

From: HollyJane

On Apr 17, 2004

Oh wow! This is sooooo good! I made it to serve with an Italian dinner, but it didn't last long enough. My hubby and I stood around and ate half of it as soon as it came out of the machine! I didn't have any marjoram, so I used oregano in it's place. Otherwise, I followed the recipe exactly. This makes great garlic bread, too! I plan to use it for croutons soon.

From: beccalynn

On Feb 27, 2006

Absolutely delicious! I didn't have any chives, but other than that I followed the recipe exactly. You definitely could add or take away your choice of herbs for this. Make sure the butter is softened (I saw it in a big chunk and had to soften it and restart the cycle. Oops.) I did simply use the dough cycle and then took it out and put in a loaf pan. After raising for about 45 minutes, I brushed the top with egg white and then sprinkled parmesan cheese and garlic salt on top and cooked for about 40 minutes. It was delicious. Next time I am thinking about adding parmesan and garlic salt into the dough cycle, as well. Great recipe!!!

From: peppermintkitty

On Jun 25, 2003

mmmmmmmm, good Bev!! I didn't have marjoram or thyme, so I added extra basil, rosemary and onion flakes. Very crusty on outside and just plain yummy on inside. I made it to serve with spaghetti and it is wonderful! I put a little garlic butter on it and placed it under the broiler. Perfect! The leftover bread will be used tonite when I serve a roast. Thanks alot, Bev!

From: hippeastrum

On Dec 3, 2005

DELICIOUS as croutons! I made this bread and then chopped them into squares and then tossed them in olive oil that had crushed garlic and garlic salt, then baked until crisp.. outstanding! Thank you!

From: ChipotleChick

On Apr 30, 2003

I made this for a fishing trip that we took last weekend to use for BLT's. I couldn't eat it (special diet), but everyone that did loved it, and said it was delicious! It also held together very well. The ducks wouldn't eat it, but that's their loss Thanks!

From: MelinOhio

On Feb 6, 2005

Update: I used this recipe to make the best croutons, the spices are perfect and I caught my son eating the croutons out of the bag (who needs salad).

From: Vintage-Year

On Feb 5, 2005

Wow, what a fabulous bread. I used dried onion instead of chives. Only half of the salt and it turned out so wonderful. The aroma alone was satisfying. It is best Served hot with real butter! YUM

From: Marlene.

On Feb 24, 2005

This is really delicious bread. I made exactly as instructed. MMMmmm! I'm anxious to try and make croutons from this as well! Excellent flavored bread Bev! Thanks for posting!!