Reviewed: Jan. 11, 2012

I CERTAINLY will make this again and this time the RIGHT WAY! (I forgot the cream) lol...the bread STILL turned out....a little flat but edible!

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Reviewer:

lmk

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

Reviewed: May 8, 2011

This was so good. Its pretty easy to make and I followed the directions to the T except to bake in a loaf pan. The second time I made it I turned down the heat on my oven to 375 as the 400 got a little to crispy for my taste.

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2 users found this review helpful

Reviewer:

SPRINGLADYCANTCOOK

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Cooking Level: Intermediate

Reviewed: Nov. 14, 2010

Wow. I didn't have all the ingredients, but I took a chance and substituted splenda for the sugar and mozarella for the cheese. Even though it didn't rise as much as it should have (w/o the sugar) hubby couldn't get enough! He's already making suggestions for variations for the NEXT time. {Grins}

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Reviewer:

Julie

Reviewed: Feb. 18, 2010

Yum. This was very moist and tasty. I expected a coarser crumb, but it was very tender. I followed the recipe exactly except for substituting 2% milk for the half-and-half.

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6 users found this review helpful

Reviewer:

KIMKOO

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!

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4 users found this review helpful

Reviewer:

J. Shambach

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Columbus, Ohio, USA

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.

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Reviewer:

meena

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. (wonderful in the bread machine as well, but it was huge even on the 2lb setting)

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Reviewer:

Dawn Norcross

Cooking Level: Expert

Home Town: Sebewaing, Michigan, USA

Living In: Orion, Illinois, USA

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!

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Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Jan. 28, 2007

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

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9 users found this review helpful

Reviewer:

ANDEE506

Living In: Reno, Nevada, USA

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.

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7 users found this review helpful