Reviewed: Aug. 12, 2011

This is a really good recipe it just needs more salt! I put in 2-3 tsp rather than the 1/2 tsp. I also use a backing sheet and make more like bread sticks instead of loaves. AND I also slather butter on top, then sprinkle garlic salt. So good!!

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Reviewer:

taylorm1984

Reviewed: Sep. 23, 2010

Could not wait to try this sounded good and better yet easy! Don't know what happened but it came out like a brick. May have been something i did but i followed recipe. I did take abite and thought it was a little bland. I think i might try one more time just to test

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Reviewer:

JORGINE

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Chandler, Arizona, USA

Reviewed: Jun. 7, 2010

I was disappointed with this, and I was so hopeful that a no-rise recipe would work out but I found this to be terribly blah. I added the 1tbsp of seasoning as one review recommended and I also added 1c each of both flavors of cheese but it had no taste and it was very dense which could have been my pans (stone pans) but because of the bland taste I won't even try to find a better way to bake this.

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Reviewer:

Jodi

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Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Feb. 24, 2010

Fit my criteria perfectly - Good to eat, cheap to make, easy to prepare, and quick! I made this in no time. I made one full size loaf and made 4 mini loaves. It was great!

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Reviewer:

dmomx7

Reviewed: Oct. 28, 2009

Yum! I added 1 TBSP. onion powder & 1 TBSP garlic powder. I think I could have even added more!

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Reviewer:

Jenny

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Reviewed: Feb. 2, 2009

This recipe was super easy. It was my first bread ever, and it still turned out well. I used this for sandwiches. Next time I will experiment with other spice combinations, to adjust the flavour to my personal preference.

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Reviewer:

Gracey

Cooking Level: Expert

Reviewed: Jan. 16, 2009

I made these into bread sticks like rlkohls said... and they were good... but too fluffy for bread sticks, in my opinion. But, I like my bread sticks to be "firmer" for dipping and such. I think this recipe would be best as is... as a loaf. The flavors are not very strong and I think it would be excellent for sandwiches. That is how I will make it next time. Overall an excellent fluffy yummy bread!

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Reviewer:

Cheri

Cooking Level: Expert

Home Town: Sundre, Alberta, Canada

Living In: Oslo, Oslo, Norway

Reviewed: Dec. 18, 2006

We really enjoyed this bread. As it has no rising time it would be quick enough to make on a work night. The flavour is good too. Thanks.

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Reviewer:

KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

Reviewed: Dec. 6, 2006

Excellent! I had to leave out the cheddar and onion powder as we didn't have any... but this was still tasty! I will be making it again and trying different cheese combinations. It's the first bread that actually worked for me! Thanks!

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Reviewer:

Lin

Cooking Level: Intermediate

Home Town: Ladner, British Columbia, Canada

Living In: Parksville, British Columbia, Canada

Reviewed: Nov. 1, 2006

This recipe makes excellent breadsticks. I just halved the recipe, rolled it out into a 10x15 sheet cake pan, sliced them with a pizza cutter and baked at 375* for about 15 minutes. AWESOME!!

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10 users found this review helpful