Reviewed: Jun. 8, 2009

This was pretty good, but I don't understand why the recipe says to divide the dough. I did so, and 1/2 batch didn't come close to rising up to fill the entire 4"x8" loaf pan. I blew it by not reading the other reviews before making, so I used shredded cheese when cubed probably would have made for a more cheesily gooey loaf.

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

Reviewer:

Deborah B

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Fort Collins, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2008

I made this recipe with cubes of pepper jack cheese and added fresh rosemary and chopped garlic. It's delicious and decadent! I think that the slow rising time is due to the cold sour cream and egg that are added to the yeast. If the sour cream is warmed up before adding it should speed up the rising time. I wouldn't heat the egg though b/c that would cook it.

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

Reviewer:

Goodcalves

Cooking Level: Expert

Home Town: Normal, Illinois, USA

Living In: Mechanicsburg, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 22, 2008

Very good flavor. Did not rise at all after 1 hour. I ended up with 2 pieces of flat bread instead. Will try again!

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

Reviewer:

KATIE5599

Cooking Level: Intermediate

Living In: Belleville, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 7, 2008

I a grated blend of Italian cheeses, added 2 tablespoons of olive oil and a clove (pressed) of garlic as well as fresh chopped rosemary and used the bread machine. This was supposed to accompany chicken soup that is still in the crockpot. We pretty much inhaled the loaf before it had a chance to cool!

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

Reviewer:

LIZABABE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2008

This was SO good!! Followed it exactly other then added some chopped rosemary because I have a garden full. Very easy to make with no kneading!!! Great texture too. I used extra sharp cheddar. This is a keeper!!! Thanks for a great recipe!

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

Reviewer:

BETLUU

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 14, 2008

I doubled this recipe to make two loaves. I also used cubed (small) extra sharp Cheddar cheese (16 oz) instead of shredded. I mixed the cheese and pepper with the flour to make mixing easier; next time I will mix in the pepper with the main ingredients before adding the flour and cheese. I'll also make three 8x4 loaves instead of two. I dusted the pans with Parmesan cheese on all sides as well as sprinkled Parmesan on the top of the loaves. Allowed 2 hours for the rise. One note: the middle may not be done even if the crust looks done. However, I'll be making this bread again and be prepared it goes fast:)

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

Reviewer:

MaryLizBeth

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Alabaster, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2008

I also made a few changes. First, I made the dough as directed (no cheese or pepepr) but I kneeded it for about 10-15 minutes to develop the gluten and let it rise. Since I like a very crispy crust, after the first rise I added flour coated cheese cubes (about 1.5 cups) and doubled the pepper. I divided it in half and placed it on a silicon baking sheet (which was necessary to get the bread off!) with a layer of grated parm underneath and on top. I let it rise a second time until it was about doubled. The parm gave it a great crust and the inside was still soft and tender. Thanks!

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

Reviewer:

Laura

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2007

I found this recipe after trying a "Quick Cheese Bread" recipe found in a leading cooking magazine. The lack of yeast in that dough made for a too dense loaf. This one however, is the perfect balance of airy bread and gooey cheese. Definitely cube the cheese, and I found that mixing the cheese cubes into the dry ingredients to coat them in flour before adding the wet ingredients made for easy mixing. I also borrowed from the Quick Cheese Bread recipe, sprinkling parmesan in the bottom of the pan and on top of the loaf before baking -it makes a great crust. I found that a bake time of 30 minutes was perfect for the 4 mini loaves I divided this recipe into. Perfect for gift giving!

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

Reviewer:

Danielle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2006

This bread is DELICIOUS! Moist, cheesy and airy. I also used a cup and a half of small cheese cubes instead of shredded for the gooey cheese bites. I did not divide the dough and it had to rise about 2 and a half hours. The only problem I had was that the outside of the bread wanted to stick to the pan because of the cheese chunks and the whole middle came out. We couldn't slice this bread but just dug-in instead and ate it straight from the oven. Thank you for this recipe-the whole family gobbled it up!

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

Reviewer:

messycook27

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Omaha, Nebraska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2006

Delicious and very easy! I did make some changes. Living in Wisconsin, we have access to a huge variety of cheeses; I substituted Asiago with Red Pepper for the cheddar, and I used cubes of it rather than shredded, because we like the pockets of warm, gooey cheese in the bread--used about a cup and a half of cubed cheese. I used the dough hook of my mixer to incorporate the flour, and it worked great. I also omitted the pepper from this batch. I did not divide the dough in half, I just spooned it into the loaf pan. It took about 2 hours for my dough to fully rise, and I drizzled a little melted butter on the top before baking. It made one perfect loaf of bread that we devoured warm from the oven! My mind is already racing with the possibilities this recipe has....

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