Reviewed: Oct. 26, 2009

Amazing bread machine/oven recipe. I used my bread machine to do all the kneading work, took about 1.5 hours. preheated my oven to about 350 and when dough was done, I dumped it onto a parchment paper on a cookie sheet and covered with a towel to rest for about 20min (while oven warmed). cooked for about 30-35 minutes and it came out smelling and tasting just like the cheese bread from my Great Harvest Bakery back home!! Also,a few quick notes, I did as others suggested and cut my (extra sharp Wisconsin) cheddar into small cubes and added near the end of the kneading cycle on my bread machine, probably would have been okay to add at the beginning too. didn't have onion flakes so i used a few tsp of onion powder, still tasted great. Also only had two cups of bread flour so I used the last cup as AP flour and it was fine! tasted just like a fancy restaurant style bread!! thank you.

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Katrina

Cooking Level: Expert

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Reviewed: Oct. 25, 2009

This is such good bread and when we want to have stromboli this is the recipe we use minus the cheese. I hate onions but love the flavor the minced onions give this bread. It is best to cube the cheese and put it in when your machine lets you know its time. Very easy delicious bread. And you can always change the kind of cheese you use. Sometimes we use chipotle cheddar or pepperjack or a mix but everytime it is perfect.

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sam

Cooking Level: Intermediate

Home Town: Three Rivers, California, USA

Living In: South Lake Tahoe, California, USA

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Reviewed: Apr. 14, 2009

This bread was good, my husband loved it. I used half onion powder ad have garlic powder, added a little fresh garlic and used less onion flakes. I also sprinkled cheese on the top while it was baking. I have a 2 pound bread machine and it came out the perfect size. So it made more than the 1 1/2 loaf it was supposed to. Any bigger and it would have overflowed.

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Jordan

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

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Reviewed: Apr. 11, 2009

This recipe turned out great ! Nice flavor and texture. Rose perfectly. I separated into 2 long baguette shapes, then braided. Really made a nice presentation.

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Mel

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Jan. 17, 2009

This bread rose fine, but when it baked it sunk in the middle. The texture was kind of dense and the flavor was kind of bland. Would not make again.

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dmred928

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2009

Fantastic hit in my home! We actually had ours with chili! I took out the dough which was VERY sticky when it was about to do the last rise before the baking. I then kneaded in the 2/3 cup of shredded cheese on a lightly floured surface. I put a small amount of cheese on the top. The loaf turned out marbleized. I only have a 1 lb bread maker. By the way, adjust the recipe to 8 servings on the recipe page for a 1 lb bread maker!

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Misshell

Cooking Level: Beginning

Home Town: Scarborough, Ontario, Canada

Living In: West Hill, Ontario, Canada

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Reviewed: Jan. 6, 2009

This is the BEST bread I have made. I usually roll out the dough and sprinkle the cheese, onion and garlic on top and roll it up and then cut into slices and bake like cinnamon buns.....

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BevB

Cooking Level: Intermediate

Living In: Alberton, Gauteng, South Africa

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Reviewed: Nov. 11, 2008

This bread was ok but if you grate the cheeze it all just mixes into the dough and doesn't give you that nice marbled effect. I think thee was a bit too much garlic. I don't think I would make this again.

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HOLLYNOEL

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: May 18, 2008

I used fresh onions and it was good... think to add more flour if you do the same. I did not like the consistancy though. I won't use dry milk next time, just water, and less margerine and it will probably taste better... for me anyway.

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EMMANUELLE

Cooking Level: Intermediate

Home Town: Paris, Île-De-France, France

Living In: Les Ulis, Île-De-France, France

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Reviewed: Apr. 21, 2008

This recipe made twice as much as my breadmaker could handle. I'll be reducing the ingredients by half next time. It even made the lid on the breadmaker lift it had risen so much. Also, the breadmaker stopped baking before the bread was done and so I had to put it in the oven for a while. What a bummer! Now off to clean my breadmaker!

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Shez

Cooking Level: Intermediate

Living In: Traskwood, Arkansas, USA

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Reviewed: Mar. 31, 2008

This is a great recipe, full of flavor, I love this bread served warm with butter. I made a following tweaks: used unsalted butter instead of margarine, fresh minced onion instead of flakes, and minced garlic instead of garlic powder. Also added about 1/4 cup parmesan cheese, 1/2 tbsp oregano and 1/2 tbsp caraway seeds. Point being, this recipe is very easy to adapt to your personal tastes.

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RT

Cooking Level: Expert

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Reviewed: Mar. 16, 2008

I followed the directions but this came out terrible. My yeast is new but it did not rise. It was grainy and flat. The dog liked it.

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BestUCanBe

Cooking Level: Intermediate

Home Town: Bangor, Maine, USA

Living In: Ashford, Connecticut, USA

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Reviewed: Mar. 13, 2008

After reading reviews that the onion overpowered the garlic, I cut down on the amount I used. I also cubed the cheese instead of shredding. This bread had a lovely crust and just enough garlic taste. Many Thanks.

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KEZ

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

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

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Reviewed: Dec. 13, 2007

This bread is heavenly! I made it the first time and it did not rise :as I had used way too hot water. Read directions carefully and use warm tap water ONly! The second time I made this I used 3 tbs chopped vadallia onions, 2 tbs fresh chopped garlic and only 1 tsp salt and when i added the onions i also added 1 tbs. of flour to keep it from getting too wet. We had it with spagetti and family ranted and raved very moist. I will make this again.

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whispering angel

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Reviewed: Oct. 26, 2007

I removed the dough during the last rise and added cheese cubes, then knead it by hand for a couple of minutes and returned it to the bread machine to finish the rise. Also put some shredded cheese on top. I ended up with swirls of cheese in the bread. This bread is soooo good

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iloveisaac

Cooking Level: Intermediate

Living In: Moreno Valley, California, USA

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Reviewed: Jun. 25, 2007

Disappointing. I doubled the garlic and it still had an overwhelming onion taste. And not enough cheddar for my tastes.

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CLS1220

Cooking Level: Expert

Home Town: Greenwich, Connecticut, USA

Living In: Norwalk, Connecticut, USA

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Reviewed: Apr. 13, 2007

Oh my goodness.... This bread is so good it makes you want to rise up and slap your Mama!

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Tamara Ann

Cooking Level: Expert

Living In: Oak Ridge, Tennessee, USA

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Reviewed: Mar. 31, 2007

Spectacular taste-the only problem-didn't come together like it should have in the bread machine.

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jojobeanzsis

Cooking Level: Expert

Home Town: Placerville, California, USA

Living In: El Dorado Hills, California, USA

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Reviewed: Feb. 4, 2007

delicious and super easy in the bread machine. goes great with soups.

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Jokitty

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Reviewed: Jan. 13, 2007

Made this bread twice. First time I made it to the T of the recipe, tasted good but just like simple onion bread. Second time I added dried garilc flakes (same amout as the onion flakes) I added 1/2 more cheese and it was the best I've tasted in a very long time.

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KrysLock

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Onion, Garlic, Cheese Bread

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