Reviewed: Nov. 26, 2009

This bread is amazing. It was not at all difficult to make, though I did have trouble figuring out when it was finished baking. When I first took it out, it looked done on the outside but was still doughy on the inside. Perhaps some work with temperature would help (my oven is finicky too, so that's why I'm not lowering the rating). Rave reviews all around. Thanks for the outstanding recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

J. Shambach

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Columbus, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 7, 2008

My kids said this was the best bread ever!! BTW Don't forget to add an hour and 45 minutes to the prep time for rising. The recipe says it is ready in 1 hour 5 minutes but it is really 2 hours 50 Minutes.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

meena

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 4, 2008

You simply can't go wrong with this recipe! I have made it numerous times in the last 6 months and its always wonderful. The best thing is how forgiving this bread is; I’ve made it following the recipe to a T (my husbands absolute favorite) and everywhere in between. I’ve used leftover mashed potatoes instead of the shredded, whole wheat flour in place of ½ of the all-purpose, olive oil instead of melted butter, sour cream instead of ½ & ½, put the cheese in and left the cheese out… and yet it never disappoints. I’ve cut the recipe down to ¾ and am trying it in my bread machine for the first time, time crunch – I’ll report back on the results.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Dawn Norcross

Cooking Level: Expert

Home Town: Sebewaing, Michigan, USA

Living In: Orion, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 23, 2008

I don't usually peel potatoes, so I didn't for the bread. I used soy milk instead of the cream. Whole wheat flour was 2 cups, and I cut the white flour down because of that. My family ate both loaves in one day, it was that good!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2007

Fantastic!! Everyone loves it.The second time I kneaded in chopped onions with the cheese.Either way it is delicious!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ANDEE506

Living In: Reno, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 10, 2006

This was actually my first attempt at making bread and I must say, it was quite straightforward to make and it tastes wonderful. The crusty outside and the layers of cheese mixed in with the unique texture of the potatoes make for a very tasty loaf.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Paul

Cooking Level: Beginning

Home Town: Studio City, California, USA

Living In: Davis, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 20, 2006

I made this recipe the other day, and it was very, very tasty! I made a rather large quantity (sixteen loaves), and I didn't have the time (or energy..) to use all of the potatoes that the recipe called for. It would have been much more delicious if I would have used them all, but the bread still turned out wonderfully! Instead of making mine loaves, I rounded them and baked them on the hearth, which turned out very nicely as well. They were nice and firm on the outside, while tender and almost flakey on the inside! Very, very delicious! Thank you!!

Was this review helpful? [ YES ]
5 users found this review helpful