recipe reviews for:

Savory Cheddar Bread

“I often serve this cheddar bread along with bowls of steaming homemade soup. It helps warm my cattle-raiser husband and our two sons on chilly evenings up here in Canada. Baking for family and neighbors keeps me busy. Just yesterday, when he was here to check the herd, our veterinarian paid me quite a compliment. I served him some cinnamon buns I'd made-and, after tasting them, he said I should open my own coffee shop!”

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Reviewed: Mar. 26, 2012

Delicious! Very much like a large biscuit with a light cheesy taste. Leftovers make excellent hot ham and cheese sandwiches.

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Angeltown

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Cooking Level: Intermediate

Reviewed: Feb. 21, 2012

Delish! This is my 1st recipe to rate (and I've been enjoying Allrecipes for years). I made exactly as stated, with the addition of 1/4 cup sour cream (in a 1 cup measuring cup, the rest filled w/ milk). This is personal preference, I add it to all my bread recipes as it gives a richer flavor. I was sceptical of the oregano, overpowering and tasting too 'Italiany'. But don't omit it ~ it's divine! I used to make this bread years ago and lost the recipe. I'm SO excited to have it again! I made it w/ Kielbasa Bean Soup (from Allrecipes), and also fantastic. Now Carol, about that cinnamon roll recipe....hmmm ;) Thanks for sharing! I've gotta run and grab a 4th piece of bread! Hehe!

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hotmama

Reviewed: Feb. 10, 2012

I thought it was blaa but good. I also only had marble on hand for the cheese I also added basil, marajorom (sp?),garlic, extra oregano, parsley. Would make it again with sharp cheese. Thanks for the recipe.

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beach78

Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

Reviewed: Aug. 21, 2011

This was very quick, easy, and good! One mistake, I didn't use sharp enough cheese so it was somewhat bland. Make sure you use SHARP cheddar! I also used about half cup of chopped frozen onions (thawed first) because I didn't have onion salt. This was a good addition!

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Reviewer:

mer3ber

Reviewed: May 21, 2011

Very easy and quick to prepare. I rated it 4 stars because it was good, but could use more flavor for me. I will definitely make it again (it's perfect with soup) but I think I will add chopped green chiles and/or sauteed onion.

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loriann

Reviewed: Jan. 23, 2011

This was a very good, simple-to-make recipe. We served it alongside potato chowder. I did kick it up a bit, by adding 1/2 cup extra old cheddar. I also seeded and diced a jalapeno which I mixed into the dough. Right before baking, I sprinkled a handful of shredded cheese on the top of the loaf for a bubbly, golden brown crust. Yummy!

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hgerber

Reviewed: Nov. 14, 2010

I added some extra spices and more cheese. I'm afraid it would have been a little bland otherwise. Easy to adjust to your tastes!

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Kyle's Alicia

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: San Francisco, California, USA

Reviewed: Sep. 6, 2010

Good bread. I was impressed how well it comes out of the pan after baking (I sprayed it down before baking, but NOTHING stuck to the sides).

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Liz_Perry

Cooking Level: Intermediate

Reviewed: Sep. 1, 2010

Excellent bread! The texture, flavor, and ease of preparation is great.

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niner

Reviewed: Oct. 14, 2009

I made this bread to serve along side stew. It is delicious! It smells wonderful and tastes just as good. It is very easy to prepare. I didn't have onion salt so I used 1/2 tsp. of onion powder and 1/2 tsp. salt instead. I also added 1/2 tsp. garlic powder. It is light and delicate on the inside and crispy on the outside. Love it!

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