Reviewed: Apr. 26, 2009

I made a few changes based on other reviews. I used 1 loaf of frozen bread dough, 1 tsp Italian seasoning, 2 tbsp olive oil, 3/4 cup shredded mild cheddar & a good sprinkling of salt. I baked it in a regular size bread pan and it turned out great!

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Robin H

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Reviewed: Dec. 20, 2008

Yummy!! On a snowy day with some hot soup this bread hit the spot! I was out of eggs so went without and it was really good!

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Andysmom

Cooking Level: Intermediate

Home Town: Sherwood, Oregon, USA

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Reviewed: Oct. 28, 2008

This is a great recipe! Thank you Gina for sharing.

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Mellisa

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Reviewed: Sep. 1, 2006

I think this would be better using only two loaves of bread instead of three. After 35 minutes of baking, it rose up way over the top of my pan and the middle was very gooey and raw. The cooked ends tasted delicious, so I'll try this again using the two loaves instead of three.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 27, 2006

This reminded me of something I used to make when i was studying baking and pastry arts in school. I used green onions instead of regular onions and I also put it in muffin tins instead of a square pan. delicious.

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rainydaze

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 30, 2004

I made a half recipe which was plenty for our family (with leftovers). The final taste was good, but I wondered when I was making it because the dough never rose. I cut up the dough, sauteed the onions with some garlic and italian spices and mixed all together with two kinds of shredded cheeses and some bacon. The flavors mixed well together and tasted a little like a good pizza dough. I didn't give it 5 stars only because it wasn't fabulous. Thanks for the recipe. I will make it again.

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Blestmom4

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Feb. 26, 2004

I have made this bread many times and it is wonderful. It is really easy to change the recipe and make it your own as well! Wonderful recipe

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KELLYECK

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Reviewed: Jun. 9, 2003

This was pretty good I'm giving it 3 1/2 stars. I only made half a recipe(1 loaf frozen bread dough) and per other reviews, decreased the oil. Also, I baked it in a 9x11 pan and covered it when the top started to brown, it cooed through fine this way. I didnt have bacon, but I'm sure that would bring it up to 5 starts!

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BB34

Cooking Level: Expert

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Reviewed: May 29, 2003

What a disaster! I'm giving this two stars instead of zero b/c it may be my fault or my bread but this turned out terrible. We ended up never having a bite. It smelled wonderful but it looked like thawed chicken with some spices. What wasn't cooked hard like a rock was gooey. What do you do? Risk overcooking the hard ones to cook the doughy peices or pull it out and pick out the doughy peices? I even reduced the olive oil. Either way it was inediable. Sorry Gina - it just didn't turn out for us.

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DREGINEK

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Reviewed: May 7, 2003

Yikes! I NEVER use commercially frozen bread dough, but I wanted to see how this compared with using my own dough. Well, to tell the truth, none of us could tell the difference! I guess this recipe has so many goodies in it that it covered the taste of the bread dough. I added bacon, increased the cheese, but cut the olive oil to a quick spray with olive oil flavored cooking spray. Yummy! Thanks Gina.

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MAGGIE MCGUIRE

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Reviewed: Apr. 26, 2003

great with salad even on salad great with any meal one of my favorites !!!!!!!!:)

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COOKINCUTIE09

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Reviewed: Aug. 19, 2002

This had good flavor, but needed much more cooking time than is alloted. Mine was still doughy when the timer went off. Next time I would decrease the oil, too...it could have done with less.

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melissa

Cooking Level: Intermediate

Home Town: Riverside, California, USA

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Reviewed: Jan. 24, 2002

Unfortunately, the most important piece of information is in the recipe description and not in the recipe itself -- you must use only 2 loaves of frozen bread dough, not 1 3-lb. package as the recipe states. My bread not only outgrew a 9x9 pan, but a 9x13 pan as well and was not done in the specified time since there was an extra loaf of bread in the pan.

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D009759

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Reviewed: Sep. 7, 2001

This bread was a hit with my family although the recipe was not clear on preperation. Also,it came out raw in the center, but once it was cooked, it was really delicious. I might try the bacon next time .

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marywitky

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Reviewed: Sep. 3, 2001

I made a half recipe to go with Beef Stew, and subbed a tsp. of minced garlic for the onion. While it was good, I don't think it was great. There seemed to be a lot of oil left bubbling up in between the risen bread in the pan, making the bottom of the bread rather soggy. I don't think I'll make it again.

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LINDA W.

Cooking Level: Expert

Living In: Woburn, Massachusetts, USA

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Reviewed: Aug. 20, 2001

My boyfriend thought it went really well with lasagna. It looks pretty in the pan... unusual. I didn't have any onions on hand, but it tasted fine. I'll add the bacon next time, if I remember!

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Jennifer

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Reviewed: May 14, 2001

This bread is really good, but I think it'd be even better with additional cheese sprinkled generously over the top!

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RILEYSHOUSE

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Reviewed: May 13, 2001

Young and old loved this recipe. A great hit for Mother's Day

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JENSEN

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Reviewed: Apr. 10, 2001

This was a great comfort bread! I made with a large pot of chili and had my family over - they loved it! I added herbs de provence and it turned out fantastic. I will make this again and again. Thanks.

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