Great recipe - some modifications. It's a lot of creaminess when using large mushrooms, thought it would be great served over pasta (there's enough filling to serve as sauce!). Added some sourcream to cut the cream cheese flavour a bit, and sauteed some onion and peppers to add a little body.

Reviewed On: Jul. 23, 2009

This bread was delicious - soft inside, and a nice thin crust. I used honey instead of molasses (didn't have any) and I would probably use more whole wheat or wheat germ next time. I think I used a bit more flour than the recipe called for, but perhaps it's the humidity in the tropics and rainy season in Guyana.

Reviewed On: Dec. 15, 2007

This came out really well. I halved the recipe and made some changes - no wholewheat flour, so I used plain flour and added a little wheat germ for interest (about 1/2 cup). Everything else is the same. I was a bit worried when the dough seemed so wet, but it just came out of the oven and it rose, it's cooked, it's golden brown and delicious. It's moist but not overly dense, and has an almost chewt texture with a crispy crust. Great with cheese. Can't wait to see what it tastes like later. I gave it 4 stars because I want to try it with the wholewheat flour first.

Reviewed On: Aug. 18, 2007