Reviewed: May 7, 2013

LOVE this recipe! It's easy and quick, and even better the next day (if it lasts that long :D). Like others, I increased the cheese to 1-1/2 cups and the milk to 1 cup. I also added two minced garlic cloves for extra flavor. It's a very versatile recipe - would be great with parmesan cheese and italian seasoning for Italian night. Next time I going to try it as muffins, with chopped bacon, green onions, and substitute sour cream for some of the milk!

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Reviewer:

Amy B

Reviewed: Apr. 22, 2013

Just made this for dinner tonight. I followed the other reviewer's advice and raised the milk to 1 cup. I also used white whole wheat flour and cooked it in a muffin tin instead of loaf form, so the cooking time was a few minutes less. Everyone loved these and I will make again! Thanks :)

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MommaB

Reviewed: Mar. 7, 2013

I made this recipe almost exactly as described with the minor alteration of using only half the sugar. I thought the flavor and texture to be perfect, my family loved it and I will be sure to make it frequently in the future. In fact I can imagine it as a base recipe I will try experimenting with in both savory and sweeter (cinnamon, maple syrup, and carrot as one reviewer suggested. Thank you so much Elizabeth Sarah!

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Shushelia

Reviewed: Feb. 2, 2013

Tried it tonight I made 1 loaf and it is now gone with requests to make some more.

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coyote0426

Reviewed: Feb. 2, 2013

Very moist, great with soup.

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Valerie

Reviewed: Jan. 30, 2013

Oh. My. Goodness. This is delicious! I followed other people's advice because I didn't want a failure out of this: I used 6 oz. finely shredded extra sharp white cheddar cheese and 1 cup of milk ( instead of just 1 cup cheese and 3/4 cup milk). It was so cheesy tasting with a crisp, crunchy outside crust yet tender inside. I could live on this alone!

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Reviewer:

Paula

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Jan. 23, 2013

Not sure what happened here, but my bread came out more like a huge cheese biscuit than bread. I followed the recipe to a "T" with the exception of less sugar, just a tablespoon. Oh, well, it was fun to try, and the first slices out of the oven slathered in butter were tasty. But as it cooled it just became one big brick. Thanks for sharing your recipe!

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Saveur

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Jan. 20, 2013

This recipe produces a very moist quick bread! I substituted almond milk added a tsp of dill and a 1/2 cup of Granny Smith apple. Delicious! This is definitely a keeper!

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Celowe

Reviewed: Jan. 13, 2013

We loved this bread... Made it just as directed and had no problems with crumbs. It is now in my recipe box as it was delicous!

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Reviewer:

ptpayment

Reviewed: Oct. 29, 2012

I wanted a quick and easy bread that I didn't have to knead or wait for it to rise. No yeast was also a plus. This was VERY quick, easy, and delicious! I didn't have cheese but I did add in some chopped artichoke hearts, mushrooms, and garlic. I used the 3/4 cup milk it called for and it was just fine. I used almond milk though instead of regular. I will definitely make this again and continue to add various ingredients for different tastes. Great bread!

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