Reviewed: Nov. 20, 2009

Made this a few nights ago as a substitute for cornbread to go along with chili. It worked splendidly! Same consistency without the gritty-ness of cornbread.

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KLGORACKE

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Reviewed: Nov. 15, 2009

I took this out of the oven about 1/2 an hour ago and have been waiting patiently for it to settle, it smells so good!! I followed other reviewers advice and increased milk to 1 cup, decreased sugar to 2 tbs, added 1 tbs garlic powder and 1 tbs onion powder, some chopped green onions, and 2 tbs Italian seasoning (the same one I use in pasta sauce recipes), and sprinkled some cheese on top for the last 10 mins of baking time. I also had to turn the heat way down for the last 10 mins or so, as the outside had a beautiful crust, but the inside was still mushy. Came out beautifully! Savory and cheesy, with a crisp thick crust and soft delicious inside. I agree that it's not the best "bread" recipe ever, but an excellent quick and hearty accompaniment bread. We'll have this with a light chicken salad for dinner tonight. Thanks for the basic recipe, I'm sure you could do all sorts of variations with this recipe, next time I think I'll try parmesean, basil and sundried tomatoes!

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cairocook

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Reviewed: Oct. 20, 2009

A good 'base' recipe and I made some changes too including upping the cheese to 1 1/2 cups, upping the milk to 1 cup, cutting the sugar to 1TB and cutting the baking powder to 2teaspoons. But very yummy and will be making again for sure!

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BCWIFE

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 30, 2009

I also was glad to have read the comments (thanks dianemwj!!)and modified it by increasing the cheese to 1 1/2 c. and the milk to 1 c, only putting in 1 Tb sugar, adding garlic and onion powder plus a dash of cayenne pepper and adding 1/2 c more cheese on top part way through baking. I used a mixture of mild cheddar and parmesan and romano. It was phenomenal! If I had made it according to the actual recipe I probably wouldn't have liked it as it would be way too sweet. I once made a Tastefully Simple beer bread mix with garlic and cheddar added to it but did not like it because it was too sweet. I imagine that would be how this bread would taste. I didn't want a crumbly texture as we were having it with soup. It turned out nice and moist and flavorful...I wanted to eat the whole loaf!

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medelamom

Cooking Level: Expert

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Reviewed: Jul. 23, 2009

It had no flavor. i don't know what happened, but it just didn't work for me.

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~WolfieGirl~

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Reviewed: Jul. 12, 2009

This came out very good. I made modifications based on personal preferences as well as recommendations. I used 1 cup unsweetened soy milk because we're not milk drinkers and this is what I have on hand. I've never had any problems with this substitution in baked goods. Decreased sugar to 1 heaping tablespoon. Added about 1/2 teaspoon onion powder into the dry ingredients, 2 heaping teaspoons minced garlic into the wet ingredients, and put in about 3-4 tablespoons total fresh chopped herbs (Italian flat leaf parsley and marjoram from my garden), increased total cheese to 1.5 cups, 1/2 cup of freshly grated Parmesan. I think the finished product is pretty darn good. When I make it again I would increase the salt to at least a teaspoon, it could definitely use some more. It's definitely not too sweet with the heaping tablespoon of sugar; what's called for in the original recipe would be way too much for my taste.

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dawnatron

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Reviewed: Jun. 22, 2009

This is pretty good, but has WAY too much sugar. I would go with other reviewers and scale it down to 1 T. at the MOST. Otherwise it kinda has a sweet taste to it, which seems a little odd for a cheese bread. Also, I added extra cheese as per other reviews, and I quadrupled the recipe to make for the bread co-op I am in. To the quadrupled batch, I added 1 1/2 T. garlic powder (I think I might try 2 T. next time, it needed a little bit more) and 4 t. Italian seasoning. I might try upping that amount too next time just a tad. I also liked someone else's suggestion of cubing the cheese to put in. But definitely agree to add MORE cheese than calls for. I rated it 4 stars, because with the above adjustments, I think it would be a 4-star recipe, maybe even a 5-star :)

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ALYSSAMS

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Reviewed: May 30, 2009

i think this went over well for me too i also upped the milk to a little over a cup, and i also limited the sugar to about a tsp., and I added chunks of cheese with the shredded because my family likes cheese the bread was a lot like a white cornbread: really good!

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ericka

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Reviewed: May 17, 2009

This recipe was useful when I realised I had 2 more people for dinner than I originally thought. I reduced the sugar to just 1T, added a couple of pinches of cayenne pepper and took other reviewers advice and upped the milk to a cup. It went very well with our pasta dish and evryone enjoyed it. Many Thanks Elizabeth Sarah.

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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: Apr. 13, 2009

My mother loved this recipe...

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NYC

Living In: New York, New York, USA

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Reviewed: Apr. 9, 2009

This is the easiest, most tastiest, best bread recipe I have ever madee! Thanks!

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pwheeler

Cooking Level: Expert

Home Town: Sabina, Ohio, USA

Living In: Martinsville, Ohio, USA

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Reviewed: Apr. 4, 2009

Very good and quick baking bread! I even used a gluten free flour mix and it turned out wonderful! Will make again!

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skrafft

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Reviewed: Feb. 1, 2009

I changed the recipe a tad, added 1 cup of milk and 1 1/2 cups of strong cheddar cheese. Bread was crumbly and lacked flavour. Will not be making again.

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KristyF

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 21, 2009

Is it savory? Is it sweet? Waste of time and products

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mayavalerya

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2009

I tried this recipe once and changed it a little bit and it came out moist and you could definetly taste the cheddar. I went with one cup of milk and two cups of cheese (I used shredded cheddar from Dierburgs.) I also added garlic salt and garlic powder.

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Jenn

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Reviewed: Dec. 19, 2008

This isn't bad for a quick recipe. Although I couldnt really taste the cheese.

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THOM79

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2008

tried this bread twice , using two variations by adding different ingredients . both times came out pretty good . will continue to use as a base bread . like that its quick and easy.

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karina

Cooking Level: Intermediate

Home Town: Carlsbad, New Mexico, USA

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Reviewed: Dec. 13, 2008

It was good, my kids all ate it so that makes me happy. Could have had more flavor, so I have it 4 stars. I used whole wheat flour to make it more healthy (another reason I'm glad everyone ate it!).

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ZooMommy

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2008

Exellent,taste,and texture.Baked it,cooled it off,and gone an hour later.I only added an extra cup of cheese.Delicious.Thanks for recipe.

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fufu41

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2008

This was not very good. I added extra cheese and it still didn't have a very cheesy flavor and the bread was not good enough to stand on it's own. Both my kids are MAJOR bread eaters and neither of them would eat this bread.

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