Reviewed: Jul. 25, 2000

This bread was a hit with both me and my husband. I've had requests to make some and send it to work for his co-workers. A little on the sweet side...you might decrease the amount of sugar by one or two tablespoons.

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23 users found this review helpful

Reviewer:

TRINKSTER

Reviewed: May 15, 2001

A little sweet - but wonderful!

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7 users found this review helpful

Reviewer:

Luvs2Cook!

Cooking Level: Expert

Reviewed: Sep. 14, 2001

This is really good bread. Cut down the sugar to 1/8 cup and used half cheddar and half Monterey Jack. The consistency is similar to cornbread.

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14 users found this review helpful

Reviewer:

SMMMSWIMMER

Cooking Level: Expert

Home Town: Union City, Tennessee, USA

Living In: Belmont, California, USA

Reviewed: Jan. 30, 2002

This recipe crumbled very easily - I wouldn't recommend it for soups. I'm going to add more cheese next time

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17 users found this review helpful

Reviewer:

THEWIGGINS

Reviewed: Apr. 24, 2002

I gave it 5 stars all around. It is a good recipe for what it is, a quick bread. Next time I might double the recipe or use a smaller loaf pan. The bread was kind of short. Still, very good and very fast. Thanks Inari!

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20 users found this review helpful

Reviewer:

CHARLOTTEB1

Reviewed: Jun. 17, 2002

This was great and so easy! The cheese gives it a great flavor.

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1 user found this review helpful

Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Aug. 21, 2002

This was ok. I used 1 cup of milk so the bread would be less crumbly. I suggest using sharp shredded cheddar because the mild cheddar wasn't strong enough to add flavor to the bread.

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35 users found this review helpful

Reviewer:

HARMONYRN

Reviewed: Oct. 3, 2002

Was easy to assemble but overall, not a stand out recipe. Try adding a little garlic or onion powder to give the bread a less baking soda/powdery taste.

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18 users found this review helpful

Reviewer:

MOLONEY

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Oct. 4, 2002

I made this recipe twice using a parmesan-mozzarella mix instead of Cheddar, and it turned out great! Then, I decided to try a carrot variety by replacing the cheese with 1 cup finely grated carrot, doubling the amount of salt and adding 1 teaspoon spices (cinnamon, nutmeg, whatever you like) and it was AWESOME! A big hit with my family and friends!

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70 users found this review helpful

Reviewer:

ANDREAHBON

Reviewed: Oct. 31, 2002

I thought it was horrible. It wasn't very cheesy, it wasn't very flavorful, and it half of it got thrown away in my apartment...the only thing I can give to it was that it was easy to make.

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6 users found this review helpful