Reviewed: Oct. 25, 2009

Excellent recipe. I warmed the milk then added the sugar and yeast and let that sit while I melted the butter (instead of margarine) and warmed the cream cheese and let the egg warm on the stove. Then I dumped the butter, cream cheese and egg on the yeast/milk mixture, added flour, then salt and let the bread machine work: White, 2 lbs, pounded down the bread a little after the 2nd rising. It smelled great when baking and rose very nice and fluffy. It's a cheese bread, so it's heavy but yummy. I think me and my bread machine are now best buds.

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Lansie

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Reviewed: Apr. 10, 2009

This was good but not great. I didn't like the crust and the bread is REALLY dense.

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Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Alexander, Arkansas, USA

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Reviewed: Jan. 8, 2009

Awesome bread. It rose perfectly, had a nice texture and was moist. It has a nice light sour dough-like flavor. Everyone in the family loved it. I heated the cream cheese for 30 seconds and the margarine for 10 seconds in the microwave to take off the chill.

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Dinner Maker

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Reviewed: Dec. 14, 2008

It was great, but the name does not accurately depict it. I'm sure that the cream cheese is what gave it its wonderful taste and texture, but since you don't taste any cream cheese, I believe it should be renamed.. like 'Melt-in-your-mouth bread' or something.

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gidgette

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Reviewed: Aug. 26, 2008

Great with berry jam (no butter needed)! I love this rich bread, but reserve making it for an occasional splurge.

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devon

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Reviewed: Aug. 26, 2008

Wonderful! I used this to make cinnamon/pecan rolls. I let the dough rise a little longer in the bread machine (it needed another 40 minutes) then I formed the dough & covered it with butter, pecan pieces and sugar & cinnamon. Rolled up and cut and put in buttered pan (large deep dish pizza pan) and let rise another 40 minutes & topped with a little more butter, pecans and sugar & cinnamon. Baked at 350 for about 30 minutes. Made an icing of 2 cups powdered sugar, splash of pure vanilla, about 3 TBSP. of melted butter and a 3-4 TBSP. of milk. My house smells heavenly! Thanks for sharing your recipe (this is a keeper) !!

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2008

This bread has just a subtle taste and feel of cream cheese. A Person wouln't know it was in there if they hadn't read the recipe. It made wonderful toast, and I couldn't stop tearing off an untoasted piece for a snack until it was gone. Add gluten for chewy texture.

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Cheriewatson

Cooking Level: Intermediate

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Reviewed: May 16, 2008

This bread was sooo easy to make in the machine and, bonus, the flavor and texture were awesome. Topped with fruit...mmmmm.

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Sileena

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Reviewed: Feb. 7, 2008

The taste of this bread is wonderful. I just enjoyed a slice toasted with butter and homemade blueberry jam. However, mine didn't rise as expected. Came out rather dense, but I will make it again because it tastes so darn good.

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JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

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Reviewed: Jan. 28, 2008

This was a great quick loaf to make, I just dumped everything in the breadmaker and called it a day. Will be using this recipe again for sure.

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KRISTYCROFT

Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

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Reviewed: Dec. 16, 2007

I tried this recipe today after many failed attempts with making bread..It turned out wonderful..My daughter the pickiest eater in the world asked for a second piece..Wonderful recipe

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Deborah25

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Reviewed: Oct. 16, 2007

This bread came out beautifully. It was so pretty! It also tasted great, so that's a plus! Very easy. The cream cheese is not overpowering at all - it just adds some nice flavor.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Oct. 7, 2007

I was a little disappointed with this recipe as the bread turned out very dense/heavy. It also is a very small loaf. I might make it again with some changes, maybe more yeast?

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HerbsMrs

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: High Level, Alberta, Canada

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Reviewed: Jul. 28, 2007

I thought this bread was really good. Texture was nice and soft. I did leave out the egg, and added 1/4 c of more milk. The only problem I had was there seemed to not be enough liquid. So I had to add some water. This could be my fault because I might have used too much cream cheese ( I used an 8oz block) Other than that... very good bread

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angela

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Reviewed: Jul. 5, 2007

I tried it with chocolate chips since my kids were longing for chocolate. It tasted alright. I think it would have been better plain. They say I don't need to keep this one in our favorite file.

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J_L_J

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: Apr. 15, 2007

Didn' think this was great but I think I may have screwed up on the measurement of cream cheese. Was pretty heavy.

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Lil Deb

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 11, 2007

I made these by hand and the dough was nice and easy to work with. They rose well the 1st and 2nd time, but when I shaped them into rolls, they hardly rose at all. It's probably my fault though, not the recipe's. I don't know what the problem was- but they still had a great texture! A little bit salty, and I cut the salt in half (should have done 1/4 tsp, like Grannyloohoo). Anyways, I'm glad I was able to use my cream cheese.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2007

Yum! I followed the recipe exactly. A nice, rich bread. I will have to experiment with some add ins for it! I also used the reduced fat cream cheese. Thanks for the recipe!

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MrsB

Cooking Level: Intermediate

Home Town: Crystal Lake, Illinois, USA

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Reviewed: Aug. 13, 2006

I adapted this recipe to the old-fashioned method of proofing the yeast and kneading. I added strawberries to the batter and made into 3-part rolls. I love the texture and flavor the cream cheese imparts. The fruit addition is a subtle, fragrant touch--and it makes a nice appearance. I only used 1/4 tsp of salt, because that amount of cream cheese has plenty of salt. I also prefer a slightly sweeter bread so I added additional sugar. I might not use quite as much cream cheese next time. I agree with Holly--a good base recipe and one I will definitely use again.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Mar. 31, 2006

Excellent! I didn't have enough cream cheese, so I substituted what I was missing by sour cream. The final result was an excellent sweet/egg bread, which was not too rich. Delicious, especially when toasted.

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