Reviewed: Dec. 11, 2011

I have been making this bread for years, and I love it. It is a hit at pot lucks, too. 1) I think it should be credited, it is from the Good Housekeeping Cookbook, mine was published in 1980. 2) I use butter rather than margarine 3) Heat the milk and butter to 120-130 degrees. "Very warm" is not descriptive enough. An electronic temperature probe is excellent, it alarms when the temperature is reached so I don't have to stand there and watch it. 4) I too have tried 2 pounds of cheese and found it too much. I use 1 pound. 5) My recipe gives the oven temp as 375 degrees for one hour.

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Reviewer:

greykitty

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Cooking Level: Expert

Home Town: Havre, Montana, USA

Living In: Sunnyside, Washington, USA

Reviewed: Aug. 20, 2011

One pound of cheese is perfect. Bread is very pretty and well received.

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Reviewer:

HennyJenny

Reviewed: Jun. 23, 2011

I prepared this dough at home, and then brought it with me to bake on our sailboat while we were racing one afternoon. The smell coming out of the cabin was wonderful for everybody on the boat, and we ate the bread fresh and warm out of the oven. It was wonderful. Of course, food always tastes better outdoors after exercise, but I think it would taste just as good indoors. It made a beautiful loaf--looked impressive.

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Reviewer:

Ardys

Cooking Level: Beginning

Home Town: Spring Grove, Minnesota, USA

Living In: Duluth, Minnesota, USA

Reviewed: May 25, 2011

I made this as a sourdough bread. I did 3 cups of flour, 1 cup sourdough starter, 1/2 cup of milk, and a little over a pound of mozzarella. It turned out great! This will be my go to recipe in the future.

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Reviewer:

rgarr00r

Reviewed: Apr. 15, 2011

Wonderful bread. I've always been intimidated by bread recipes, but this one was so easy to make. Everyone loved it. Thank you for posting this recipe.

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Reviewer:

Maguie

Reviewed: Feb. 18, 2011

Delicioso! I made this with half the amount of cheese and it was still wonderfully cheesy. I also added some hot pepper flakes to the cheese/egg mixture for some added flavor!...if you like spice, this is a delicious addition. I also made this recipe a second time with shredded mozzarella cheese with added garlic and italian herbs...so good with italian food!

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Reviewer:

JessLuoma

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Union City, California, USA

Reviewed: Mar. 28, 2010

Something unusual for a fondue party. Everyone loved it :) :)

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Reviewer:

PonderosaPower

Reviewed: Jan. 7, 2010

Great recipe! I used less cheese (about 8 oz) as suggested by others and thought it could use more. I didn't have almonds, so we went with out and it was just fine.

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Reviewer:

cookin_up_a_ruckus

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Reviewed: Aug. 22, 2009

very yummy, I added sliced of ham in the middle! Everyone loved it, and ther's never any leftover!

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Reviewer:

MINIALEX

Reviewed: Jan. 22, 2009

The recipe is good, though I required a little more milk to bring together the dough and I agree that 2 lbs. of cheese is quite excessive. I imagine that the recipe may have mistakenly intended 2 cups of cheese. I have used a half to three quarters of a pound with good results.

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