Reviewed: Dec. 22, 2011

This is so yummy! I made in bread machine and cubed the cheese. Mine came out so rich in taste, and with a greasy crust (from the cheese). Perfect!! Thanks!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lisa

Reviewed: Mar. 26, 2011

What a delicious bread recipe! I DON'T HAVE A BREAD MACHINE and this still turned out fantastic. Since I was doing this without a bread machine I started with water, sugar, and yeast until it got foamy. Then I added warm milk, butter, and the flour. I stuck mostly to the recipe with a few modifications since I didn't have all of the ingredients. I used 1/2 cup warm water and 1/2 cup warm milk. And instead of using dried onion and garlic I sauteed fresh onion and 1 large clove of garlic. (It came out to be 1/4 cup of cooked onions.) I added the cooked onions and garlic along with the cheese after the first rise (which took about 45 minutes). After punching it down I let it rise until it had doubled (about an hour) then I put it in the oven at 350 for around 25 minutes until the top was golden brown. It came out delicious, the onions didn't make the bread watery and they weren't crunchy like other reviewers commented. I think sauteeing them fixes this problem. I made the loaf into a giant sandwich which we ate on our roadtrip. Everyone couldn't get enough of it.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Erin

Reviewed: Jan. 23, 2011

This recipe was fantastic. I am new to bread-baking--this was only my 3rd loaf. I made it in my Sunbeam breadmaker, and I followed the recipe exactly. The bread was absolutely delicious and we enjoyed it alongside some stew. The cheese was fully incorporated into the bread, unlike the photo which showed a clump of cheese in the middle. The result was a slightly dense (in a good way) very squishy, soft, and tasty loaf. It had mild onion, cheese, and garlic flavors. I was expecting it to be more oniony, but it wasn't--it was just enough. I would highly recommend this recipe to anyone, and would encourage newbies to give it a shot!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

beekeebear

Reviewed: Jan. 3, 2011

Everything was going along beautifully. The rise was great, aroma was awesome but two minutes into the baking cycle it fell. I followed the recipe to the letter since it was the first time I tried it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CarlaHoward

Reviewed: Dec. 23, 2010

Honestly, this took two tries to get right. I used my Kitchen Aid to make this bread. I proofed the yeast with the water and sugar for ten minutes in the mixer bowl, then added the butter and then all the dry ingredients and the shredded cheese. (I cut the salt back to a half teaspoon.) I kneaded the dough with the dough hook for about five minutes, then set it to rise in a greased bowl on my heating pad for an hour. After it doubled, I kneaded it just a bit, then formed it and set it to rise again in a loaf pan until it doubled in the loaf pan. I don't know what happened with the first loaf, it deflated in the oven and burned. But the second time, I had no issues. I did knead it with the hook a little longer but you never know. 350* for about 25 minutes was just right. This was an okay bread. Good mouth feel but really just bland. Not enough of the spices to really make you sit up and take notice.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Nov. 28, 2010

my family enjoyed this bread more than i didn, otherwise i'd have given it 3 stars. i think maybe it's just not my kind of flavor, but i was hoping for more. my flaked onions did not get soft and were still a little crunchy which gave the bread an odd texture. i porbably won't make this again, but thanks for the new idea.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

Reviewed: Nov. 27, 2010

Made this tonight to go with a baked ziti and it was a big hit! We had to knead in the onion, garlic and cheese by hand because we missed the machine's last kneading cycle, but it still came out perfect! Will definitely make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ProgrammingChef

Cooking Level: Intermediate

Home Town: Windom, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Nov. 25, 2010

Yummy! Mine comes out with quite a dark crust but is lovely.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dw373

Living In: Peterborough, Cambridgeshire, England, U.K.

Reviewed: Oct. 19, 2010

Pretty good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lepowers

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Reviewed: Sep. 26, 2010

EXCELLENT! Big fluffy bread with FANTASTIC flavor and smells delicious while baking. I did add extra garlic (1 tsp of the jarred kind) and that's all I changed, but you can never have too much garlic.... ever.

Was this review helpful? [ YES ]
0 users found this review helpful