Reviewed: May 5, 2012

yummy, and kids and my hubby ate them up very quickly :-D

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danielnt

Reviewed: Apr. 17, 2012

Used "cream cheese with garden vegetables." Delicious!

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Farm Wife

Cooking Level: Intermediate

Reviewed: Jul. 8, 2011

This bread was wonderful! It was almost creamy in texture!

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grandmaof3

Reviewed: Mar. 27, 2011

needs a lot more sugar, wasn't sweet at all. omit the salt, it made it taste horrible. this is a good base recipe, but you need to make it your own. don't try this recipe without adding more stuff to it. the end result needs to taste like a cream cheese muffin.

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frogzilla

Reviewed: Mar. 13, 2011

My family and I loved it!

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DJBEN75

Home Town: Temperance, Michigan, USA

Living In: San Antonio, Texas, USA

Reviewed: Jan. 4, 2011

This bread is perfect for making french toast sticks!

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Jeannine

Reviewed: Oct. 17, 2010

Delicious sub rolls--texture is very flaky and flavor is "buttery". I made the dough with my breadmaker, shaped, let rise for an hour, then baked @350 for 20 minutes. I had made this before as a regular loaf in my breadmaker, but it didn't fully cook in the loaf's center--I will need to try less liquid or use the dark cook setting. But the flavor is really nice. Thanks Marbalet!

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Daisies and Irises

Cooking Level: Intermediate

Reviewed: Jul. 18, 2010

awsome.

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wildangelrose

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Marion, Illinois, USA

Reviewed: Dec. 24, 2009

I had 3 8 oz packages of cream cheese that was going to be used for my white chocolate raspberry cheese cake, but didn't have time to make it. I didn't want them to go to waste (I mean, there's only so many bagels w/ cream cheese mornings I can have =P) so I was so happy when I stumbled upon this recipe! Some minor changes due to what was on hand: I used soy milk, butter instead of margarine, and less salt. Came out sO wonderful! Fluffy, Soft, Chewy! Great with some blackberry jam for breakfast.

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aegibear

Cooking Level: Intermediate

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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