This is a wonderful recipe for bread machines. This bread is crusty on the outside and so soft on the inside, it's incredible! One loaf doesn't last the whole day in my house!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select French Bread cycle; press Start.

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Nutrition Facts

9 calories; 0.5 g total fat; 1 mg cholesterol; 237 mg sodium. 1.1 g carbohydrates; 0.3 g protein; Full Nutrition

Reviews (70)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/10/2006
Since I am the bread machine at my house, I adapted this recipe to the old-fashioned method. Using Tunisianswife's suggestions (see her Mediterranean Black Olive Bread review), I proofed the yeast in 1 cup of warm water mixed with the 1 tsp of sugar; added the flour (I used A.P.) and mixed in the remaining ingredients. I kneaded the mixture on a floured surface and probably added another 1/2 to 3/4 cup flour by the time all was kneaded in. Like Tunisianswife, I did 3 risings on this bread, kneading in between, and using her steam-baking idea, baked in a 450 oven (with a pan of water at the bottom to provide steam) for the first 15 minutes, then reduced to 400 & baked another 10-15 minutes. I agree with reviewer Tanaquil as to the texture and gourmet quality of this bread. I have baked breads for many, many years but this is one of the finest I've ever baked. I used 1 T fresh rosemary. The rosemary is a fragrant and subtle addition to the flavor. I was concerned about the amount of garlic, but it was perfect--it baked into mellow goodness. The texture was a soft but chewy interior and crusty exterior that sliced beautifully. My family has requested I make another loaf this week and let it be the meal! Read More
(154)

Most helpful critical review

Rating: 1 stars
04/15/2003
I was really disappointed in this bread! I tried it twice and both times it rose in the first 'rise' and then fell and came out flat and raw. It was a total flop. Read More
(24)
87 Ratings
  • 5 star values: 48
  • 4 star values: 21
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 6
Rating: 5 stars
08/10/2006
Since I am the bread machine at my house, I adapted this recipe to the old-fashioned method. Using Tunisianswife's suggestions (see her Mediterranean Black Olive Bread review), I proofed the yeast in 1 cup of warm water mixed with the 1 tsp of sugar; added the flour (I used A.P.) and mixed in the remaining ingredients. I kneaded the mixture on a floured surface and probably added another 1/2 to 3/4 cup flour by the time all was kneaded in. Like Tunisianswife, I did 3 risings on this bread, kneading in between, and using her steam-baking idea, baked in a 450 oven (with a pan of water at the bottom to provide steam) for the first 15 minutes, then reduced to 400 & baked another 10-15 minutes. I agree with reviewer Tanaquil as to the texture and gourmet quality of this bread. I have baked breads for many, many years but this is one of the finest I've ever baked. I used 1 T fresh rosemary. The rosemary is a fragrant and subtle addition to the flavor. I was concerned about the amount of garlic, but it was perfect--it baked into mellow goodness. The texture was a soft but chewy interior and crusty exterior that sliced beautifully. My family has requested I make another loaf this week and let it be the meal! Read More
(154)
Rating: 5 stars
08/10/2006
Since I am the bread machine at my house, I adapted this recipe to the old-fashioned method. Using Tunisianswife's suggestions (see her Mediterranean Black Olive Bread review), I proofed the yeast in 1 cup of warm water mixed with the 1 tsp of sugar; added the flour (I used A.P.) and mixed in the remaining ingredients. I kneaded the mixture on a floured surface and probably added another 1/2 to 3/4 cup flour by the time all was kneaded in. Like Tunisianswife, I did 3 risings on this bread, kneading in between, and using her steam-baking idea, baked in a 450 oven (with a pan of water at the bottom to provide steam) for the first 15 minutes, then reduced to 400 & baked another 10-15 minutes. I agree with reviewer Tanaquil as to the texture and gourmet quality of this bread. I have baked breads for many, many years but this is one of the finest I've ever baked. I used 1 T fresh rosemary. The rosemary is a fragrant and subtle addition to the flavor. I was concerned about the amount of garlic, but it was perfect--it baked into mellow goodness. The texture was a soft but chewy interior and crusty exterior that sliced beautifully. My family has requested I make another loaf this week and let it be the meal! Read More
(154)
Rating: 4 stars
09/25/2003
This is a keeper. Makes great lunch sandwiches. (I had to add 1/2 cup of flour and used the medium setting to make it crusty.) Read More
(47)
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Rating: 5 stars
09/25/2003
Tihs bread is a hit with my family. It had a wonderful aroma while baking and turned out perfect. All golden and crusty on the outside and soft and chewy on the inside. However this bread took 4 hours on the french bread setting in my machine instead of 2 so make sure to plan far enough ahead if using it for a meal! Read More
(41)
Rating: 5 stars
04/14/2003
I made this with machine on french bread setting light crust and subbed garlic powder(1tsp) and this came out exceptionally well. Chewy crust and super soft but firm inside. Holds form well for cutting an overall great recipe with a light herbal taste. Well done! Read More
(25)
Rating: 1 stars
04/14/2003
I was really disappointed in this bread! I tried it twice and both times it rose in the first 'rise' and then fell and came out flat and raw. It was a total flop. Read More
(24)
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Rating: 5 stars
04/14/2003
Mmmmm...good! I happened to have fresh rosemary on hand and used that instead of dried. This bread has the most wonderful aroma and mild flavor. I used the left-over bread to make "Garlic Croutons" (found here at AllRecipes.com). Read More
(24)
Rating: 1 stars
04/14/2003
Pretty bummed with this - the flavor wasn't bad but the bread was flat doughy and just not...good I guess. Read More
(18)
Rating: 5 stars
10/28/2009
This recipe, in my opinion, is another one that really deserves much more than five stars. Wow! This is a new favorite! I did pre-measure the 17 tablespoons of water and found that to be roughly 1 and 1/3 cups water. When the kneading cycle first started up, I found that I had to add about 1/2 cup to 3/4 of a cup of an additional amount of flour. (I did this slowly, about 1 tablespoon at a time.) Aside from that, I made this exactly as written and it came out tender and soft with an amazing crumb texture. For anyone having trouble with the dough not rising, as per some other reviewers suggested, it might be a good idea to proof the yeast first. Also, make sure that the water you add is neither too hot, nor too cold, as both will affect whether or not the dough rises. If it's too cold, the yeast will not be activated, and if it's too hot, the yeast will be killed. A good temperature for bread recipes that call for warm water is somewhere between 110 and 115 degrees. A thermometer comes in real handy for this reason. One last suggestion is to make sure that any salt the recipe calls for does not come into direct contact with the yeast. Always add salt to the liquid ingredients first, and always add the yeast last. Once all of the ingredients are in my machine, I make a small well with a spoon on top of the dry ingredients and pour the yeast into that well. I hope these suggestions are helpful. Read More
(12)
Rating: 4 stars
05/30/2007
This was my second time making this recipe. The first time was delicious but very small. The last time I made it it barely rose at all and was way too dense and rock hard on the outside. My mother-in-law suggested that the fresh garlic might affect the rising...I'm bummed because it's such tasty bread and stumped because of all of the great reviews. Any suggestions? Read More
(12)