Reviewed: Oct. 22, 2009

I will probably try to make it again with alterations, but it turned out quite heavy for me, and also had little garlic or cheese flavor. I would add more of both. Also, I think I will be adding a little less flour next time.

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Ceanna

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Reviewed: Oct. 18, 2009

This bread was ok after some alterations. The first time I made it, it was quite bland. NOTE: This is definately more like a bisquit than a bread. After making alterations, I would make this a 4star recipe. I will still keep looking for a better recipe I think. I added 2 cloves of fresh minced garlic, about 2 tsp. of fresh minced onion, and upped the cheese by about 1/2c. As other cooks have recommended, this is a bread that you should make a night in advance. This is not something you want to eat warm even though it smells really tempting.

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JD

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Reviewed: Sep. 24, 2009

I doubled the garlic and used 1.5 cups of cheese and could barely taste either. It was dry and crumbly - ok but not great. If you used lots and lots more garlic and lots of cheese, it might make it better. Disappointing because it smelled and looked soooo good coming out of the oven!

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Linnea

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Aug. 17, 2009

Good recipe. I think the next time I mae it, I will cut the amount of sugar in half, and doube the amount of garlic. Overall, though, it was great and easy enough to make that my 2.5 year old could help with every step.

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Kitten

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Reviewed: May 23, 2009

I'm giving this 4 stars instead of 3 because I think I baked mine a little too long, and it could be better. It was rather dry, even with butter on it. If I make this again, I'll add more garlic, and bake for fewer minutes.

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JAMJMine

Cooking Level: Intermediate

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Reviewed: May 19, 2009

We loved this bread. Not everyone was a fan of cheese but the bread went over Excellent anyway! We sprinkled Parmesan Cheese and garlic salt on the top. This is a keeper for sure!

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azmamma

Cooking Level: Expert

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Reviewed: Mar. 7, 2009

This was wonderful! I had some meatballs in the freezer and wanted a quick bread to make them something special. I whipped this up as muffins (28 min-@350, in a 12 muffin tin). They were perfect! The texture is more like a biscut, crumbly and soft. I could see what others said about it not coming out right as a loaf. I imagine this in a loaf would be difficult to slice and serve. As muffins they were just the right amount of crumbly and soft. I highly recommend making these!

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MOONMYST17

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Feb. 4, 2009

added extra 1/2 tsp of garlic powder, 1 tsp onion powder, 1 tsp parsley flakes & 1/2 tsp of salt. also sprinkled extra cheddar & parmesan on top before baking. This is really good, great texture, delicious & will go perfectly with soup. i may lessen the sugar a little bit next time and also try using butter instead of oil for extra flavor.

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crappu

Cooking Level: Intermediate

Home Town: Singapore, Central Region, Singapore

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Reviewed: Jan. 14, 2009

Fantastic bread, super easy! I did add 1 TBSP of Tastefully Simple's Spinach and Herb mix and it gave just a stupendous flavor. We ate this with a hearty soup, it's a perfect addition to soup on a cold winter night!

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CATHYLH

Cooking Level: Expert

Home Town: Kutztown, Pennsylvania, USA

Living In: Wheaton, Illinois, USA

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Reviewed: Jan. 8, 2009

My husband and I were short on $$ this week,and I didn't have any bread to go with our meal tonight.This recipe seemed like something we'd like,so I tried it,and was so glad I did!!!It turned out perfectly,and I followed the directions to the letter,with one exception;I added 1/2 packet of dry Ranch dressing mix.That would be my suggestion to other readers who find this a tad bland.Thank you so much,this will be a staple in our house from now on!

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Lee927

Cooking Level: Intermediate

Home Town: Cottondale, Alabama, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Dec. 29, 2008

Good bread but it stuck to the loaf pan. I cut around the sides with a small knife and still the bottom of the loaf stuck and stayed in the bottom of the pan. Any suggestions? Thanks in advance.

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Julie R.

Cooking Level: Expert

Living In: Everett, Washington, USA

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Reviewed: Oct. 13, 2008

I made this exactly as is except I halved it and used muffin tins. It was great. Served it with chowder. I will make this again

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Luv2cook

Cooking Level: Intermediate

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Reviewed: Aug. 16, 2008

Just wanted to say thank you for this recipe! I used it with my gluten-free flour mix (using the suggested changes for self-rising flour) to make a small loaf and some buns and they turned out great!

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Jibber

Cooking Level: Intermediate

Home Town: Thamesford, Ontario, Canada

Living In: Kingston, Ontario, Canada

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Reviewed: Jul. 21, 2008

This turned out GREAT. Really perfect to go along side my crockpot potato soup. I used melted butter in place of the oil (ran out and forgot to buy more), decreased the sugar to a tablespoon and a half, and added a chopped, sauteed vidalia onion. Cooked up beautifully and made one large loaf. I'm thinking I might use a bit of the spread from the Garlic Bread Fantastique on these at dinner time.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 19, 2008

Decided to make this for my son's birthday party, along with some other bread. I halved the recipe and cooked in a mini loaf pan, and it was the first kind gone! One person made me print out the recipe before they would leave. Huge hit, awesome flavor and texture. It was compared to some biscuits that a popular seafood restaurant offers....I added a teaspoon each of dried minced onion and parsley. Wish I wouldn't have halved the recipe-thanks! UPDATE: Made this again for my birthday dinner, this time the whole loaf. I did add 2 T of fresh parsley and 2 t of dried minced onion. This time, I used half mozzarella and half fresh parmesan cheese instead of cheddar, and it was sooo good. A little more sophisticated flavor. We had this bread with Slow Cooker Clam Chowder from this site, a meal in itself!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 28, 2008

I made these in a muffin tin, and it worked really well. They were super quick and easy, and they tasted good. I used a blend of 4 cheeses and added a clove of minced garlic. I also substituted one cup of the flour with whole wheat flour. I served them with the Greek Pasta with Tomatoes and White Beans (one of my favorites!). These weren't my favorite thing EVER, but they were definitely good, and I will make them again for sure.

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Alicia J.

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Avondale, Arizona, USA

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Reviewed: Apr. 15, 2008

Awesome quick bread - served it alongside Chicken Parmesan and a garden salad for dinner. I used an Italian blend of cheeses instead of cheddar, applesauce instead of oil, and added 1 tsp. dried basil - baked exactly 55 min. My husband and kids ate it up! Woot!

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AurraSing33

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Reviewed: Mar. 21, 2008

This was much better the next day. The flavor was stronger and it wasn't so crumbly. Next time I make it I will make it the night before.

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K.L.

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Reviewed: Sep. 28, 2007

This is super easy to make - and the flavor's not bad (but it's not stupendous either!). It's best when paired with a soup so you can dunk the slices. I liked how it got nice and crusty. The next time I make it, I think I'll add more garlic and sprinkle some grated parm. cheese on top before it bakes.

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