So very good and so very easy. We love it and I will make it often. I initially made it for muffalettas and they were perfect. I can think of a lot of other things that this recipe will be perfect for. We've already eaten it as a dip for crackers and straight out of the bowl!

Reviewed On: Jun. 15, 2008

My whole family LOVED this bread. I did not use sesame seeds but I did brush on a VERY thin layer of egg wash. As it turns out, even that wasn't necessary. Also, I used olive instead of vegetable oil. Like others, I spritzed the bread every 5 minutes or so (only had to bake it for 25 minutes) and the crust came out perfectly crisp while the inside was soft and not too dense at all. We had half a loaf eaten before I ever got dinner on the table. I can't wait to make this again as we didn't have any leftovers tonight and I'm anxious to use the finished product to make French toast and garlic bread. Awesome!

Reviewed On: Jun. 18, 2006

My kids said they liked this but I don't expect them to ask me to make it again. I didn't think it tasted bad, but it tasted just like the ingredients - mushy bread, ham, and processed cheese. Except for the fact that it was held in a square the eggs were undetectable (and I even added an extra one by mistake). This is not something I would serve to company. It sort of reminded me of something you would get in a school cafeteria. I doubt I will try this again. If I do I will make several changes. First, I would use a sturdier bread (french as opposed to the wheat that I used), I would substitute real cheese for processed (probably a combination of cheddar and something else), I would cut back on the milk and butter too.

Reviewed On: May 31, 2006