Reviewed: Nov. 17, 2009

Great! I will chunk some cheese next time.

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STOLISPRIT

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: San Ramon, Alajuela, Costa Rica

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Reviewed: Oct. 9, 2009

This bread was not only very easy to make but tasted wonderful. I substituted 1/2 cup whole wheat flour and upon the advice of another review used grated sharp cheese and added some chunks of sharp cheddar as well. I will definitely be making this bread again!

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Ther

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Reviewed: Jul. 11, 2009

This bread is wonderful! My family ate 1/2 the loaf within 5 minutes of it coming out of the oven. Very moist. I used an entire block of sharp cheddar cheese (about 2 1/2 cups). I didn't have enough white flour so I used 1/3 wheat flour. I don't have a bread machine, so I was doing this the old fashioned way. It didn't rise until I warmed the oven up a little and then it rose over the top of the loaf pan. I cooked it at 350 degrees in a solar oven (GSO) for about 45 minutes. Next time I will let it go for about an hour, but I am still experimenting with bread in the solar oven. Will definitely repeat!!

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MARYCAROE

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Reviewed: Jun. 28, 2009

have to add extra cheese

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lethier34

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Reviewed: Feb. 16, 2009

This is a great recipe, my family just loves it turned out really nice. So easy to make. Thank-you

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Klaasje

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Reviewed: Jan. 8, 2009

fantastic! My family loved this bread! It was wonderful! It rose ALOT in the oven so you know, lol, it scared me when i opened the oven door! It was wonderful popped in the microwave for 10 seconds with some butter! Loved it!

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JEANNIE3WISHZ

Cooking Level: Intermediate

Home Town: Ayer, Massachusetts, USA

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Reviewed: Oct. 6, 2008

This is pretty good bread. I (as many others) did not have powdered milk. So, I replaced the water with warmed milk and left out the powdered stuff. I also used 2 cups of sharp cheddar. YUM! I didn't bake in the bread machine. I used the dough cycle, formed into a loaf, let rise about another 40 minutes or so, then baked at 350 for about 30 minutes and brushed with some melted butter. It was very good!

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BroncosFan

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 15, 2008

Really easy to make and delicious. I used the bread maker on the dough cycle and then transferred the dough to a loaf pan and let it rise for 15 minutes and then baked it in a moderate oven for 25 minutes.

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BevB

Cooking Level: Intermediate

Living In: Alberton, Gauteng, South Africa

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Reviewed: Aug. 29, 2008

Tasty, soft, moist.... this recipe is a real winner! I followed the first reviewers advice and used 2 tsp measured yeast instead of the 2 1/4 that would normally equal one packet. I also used 2 cups shredded sharp cheddar cheese instead of 1 1/2 (by accident, the cheese poured too fast!). What turned out was some of the most wonderful bread I've ever baked, in a bread machine or by hand. This just might turn out to be my favorite pregnancy craving, even over my husbands chocolate chip cookies (don't tell him that!).

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AJSpitznaugle

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2008

This bread was good. I used the bread machine to make the dough, added maybe 1/4 c grated Asiago in addition to the extra sharp cheddar and sprinkled cheddar on top of the loaf before baking. Loaf rose very quickly so only let rise about 30 min. Baked at 350 for about 25 min and had to cover with foil halfway thru since it was getting too dark on top. Good consistency and taste for sandwiches - I might try to make sandwich/burger rolls next time.

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ANGELAH100

Cooking Level: Intermediate

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Reviewed: May 16, 2008

wonderful for me and my bread machine...didn't have the milk powder so omitted it...otherwise...great recipe for me...update made it again and used the italiano blend from Kraft...and was NOT disappointed nice texture...but again i did not have milk powder but it was very good and cheesy and lite...thanks again for the recipe!...update again...i used the recipe to make buns and they turned out so nice and will make a great ham and cheese bunwich...it is a great recipe and i did it again tonite...used marble cheese and demera sugar...coz that is what i had but it is a good recipe to use forsure

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smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

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Reviewed: Mar. 23, 2008

This is really tasty! The only thing is that you can't really taste the cheddar. Maybe next time I'll use extra sharp white cheddar. But this was my first recipe to use a bread maker with and it turned out really well! Thanks

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Mar. 21, 2008

I was surprisingly disappointed with this bread. I followed the recipe exactly. The texture turned out fine, but the taste was very bland. Even buttering it didn't help. I'm going to try it again, but I think I will increase the cheese and add some roasted garlic or something to season it. Not bad overall, just not great.

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Carrie

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Feb. 25, 2008

My family LOVED this bread! It made a nice large loaf, one of the best to come out of my bread machine! Thanks for posting, will be making again soon.

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Kim M

Cooking Level: Intermediate

Living In: Ahoskie, North Carolina, USA

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Reviewed: Dec. 31, 2007

Very nice taste but the loaf's top fell in my machine. I am unsure it is my bread machine, since this is the second loaf that has fallen in my new machine. Very tender, probably not good for sandwiches and hard to slice, but great with lots of butter.

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Nov. 2, 2007

My family really liked this bread. I only used 2 tsp of yeast and the bread still rose to high and cause the loaf to fall, but the taste and texture where very good. Will definitly make again.

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CORINA1217

Cooking Level: Expert

Living In: Butler, Pennsylvania, USA

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Reviewed: Oct. 15, 2007

I didn't have dry milk powder so I substituted the water with milk. The bread turned out perfect. It could have been cheesier. I used shredded sharp cheddar cheese. Maybe I will try it next time with small cubes of cheese. Very good and very easy.

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LAUREND3

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Fenton, Michigan, USA

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Reviewed: Sep. 14, 2007

This is absolutely amazing bread!

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Nicole

Cooking Level: Intermediate

Home Town: Mount Kisco, New York, USA

Living In: Winter Park, Florida, USA

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Reviewed: Aug. 30, 2007

Wow! This was yummy. No bread machine here, so I used my KitchenAid mixer, proofed the yeast with the sugar and then mixed in the rest. I forgot to add the butter and used 2 T of buttermilk powder in place of the powdered milk, which I didn't have. I also added about a tsp. of dried minced garlic. Rolled it into a rectangle after rising, sprinkled with cheese, rolled up jellyroll style and curled it into a spiral in a 9" cake pan. Brushed with olive oil after it rose and baked till done. Big hit with the family - it came out tasting almost like a croissant and was light and flaky and moist. I plan on trying this again but with bittersweet chocolate instead of the cheese a'la French chocolate bread.

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ELFLADYJO

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Reviewed: Jun. 25, 2007

This was pretty good, but I did make a few minor changes. For one thing, I had no milk powder on hand. So, I replaced the warm water with milk for added flavor. I also added 2 tablespoons of garlic powder for some extra flavor. The dough was not coming together at all, so I had to add quite a bit more milk to get it to work. It did make too much bread for my machine, so it rose over the top, then caved in in the middle, since it had no where to go. I would recommend maybe using the dough cycle only, then finishing the bake in the oven. It had a nice taste to it, and I may experiment with it again. It went great with a hearty bowl of chili!

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