Reviewed: Dec. 23, 2009

Very good, I served it with ham. Was a bit dry but made great sandwiches the next day.

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Jen

Cooking Level: Intermediate

Home Town: Lyle, Minnesota, USA

Living In: Blooming Prairie, Minnesota, USA

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Reviewed: Nov. 4, 2009

Pretty good - I was looking for a yeast free bread simply because I didn't have any yeast in the house. I didn't add the onion, but i used a bit of onion powder and garlic. The bread was really dense and almost tasted like a biscuit. It was actually quite salty, probably because of the mixture of cheese and salt. I made it with chicken noodle soup, and I'll definitely make it again, but I'll omit the teaspoon of salt next time.

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courie969

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Reviewed: Sep. 9, 2009

I was pleasantly surprised by how good these were! I added an extra tsp of baking powder, and also some garlic powder and Italian seasoning. I found I needed an extra tsp or so of butter to make the flour uniformly crumbly and an extra splash of milk to help the dough come together. Instead of a loaf, I made simple drop biscuits by dropping a spoonful of dough onto greased cookie sheets. I forgot the cheese that goes on top and they were still fabulous! They outshined the main dish.

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CornflakeGirl

Cooking Level: Expert

Living In: Mobile, Alabama, USA

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Reviewed: Aug. 10, 2009

My husband & I enjoyed the recipe. It was very rich though, so just make sure that what you are having it with can balance out the richness.

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DashNrecipes

Cooking Level: Beginning

Home Town: Plattsburgh, New York, USA

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Reviewed: Aug. 10, 2009

This was really good it I think it needed some Onion powder or Salt and more onion it wasn't that strong of an onion flavor..I will for sure be trying this one again. Thank you for sharing this easy quick recipe with us.

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crazy9irl

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

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Reviewed: Feb. 28, 2009

I made this bread with a gluten-free flour mix, with no other changes to the recipe, and it turned out great.

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Cindy C.

Cooking Level: Expert

Home Town: Edmond, Oklahoma, USA

Living In: Thomas, Oklahoma, USA

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Reviewed: Aug. 8, 2008

I kept to the recipe, only added a bit of garlic powder and using pepperjack cheese in place of the cheddar. (I wanted to use what I had on hand without opening a new cheese.) I also used buttermilk, as I was looking at losing what I had if I didn't use it somehow. Did anyone else have an issue with the dough being dry. I added a little more buttermilk and then got frustrated and added and egg. Seems to look alright, I'm sure it will taste fine. I did my best to not overwork the dough but it was a challenge with how dry the dough was without the egg and added buttermilk.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 3, 2008

This bread is in my mouth as I type this. It's soo good. The only change I made is that I used 3 stalks of diced scallions instead of the sauteed onions because, well, I was just too lazy to chop and saute. Oh, and I used more cheese too. Thank you! This one's a keeper!

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za

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Reviewed: Dec. 15, 2007

This was a nice quick bread. I added a little garlic powder as others did & I needed a couple extra tablespoons of milk as it seemed a little dry. I baked it in a loaf pan & it sliced really well. I think this recipe would also make good drop biscuits. Thanks for sharing:o)

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cheepchick

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Nov. 18, 2007

This is one of the staple bread recipes in our family. Easy to make...completely delicious, we all look forward to the once a week I make it. The only change I made is to turn it into biscuits instead of bread. Other than that, I've used it so many ways... Shallots and gouda instead of cheddar and onion. Add bacon or sausage. ANYTHING. It always works and is always incredible!!!

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audreyx2

Cooking Level: Intermediate

Home Town: Flagstaff, Arizona, USA

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Reviewed: Oct. 22, 2007

Very good recipe. I added a couple of pressed cloves of garlic to the onion before cooking it. And it stands up well to the addition of some roasted, peeled red chiles. This bread is good as it is but adding other things does not detract from it.

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Anneliese

Cooking Level: Intermediate

Home Town: Elverta, California, USA

Living In: Socorro, New Mexico, USA

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Reviewed: Oct. 12, 2007

just okay

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Diana

Cooking Level: Intermediate

Home Town: New Haven, Connecticut, USA

Living In: Orange, Connecticut, USA

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Reviewed: Sep. 22, 2007

very crumbly- great flavor, but strong!

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Katiloo83

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Reviewed: Jun. 17, 2007

i liked this recipe, but not as a bread. it has the texture of a biscuit, so i will make it again in a muffin tin or just as small mounds on a cookie sheet as biscuits.

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KIWIZIKI

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 14, 2007

It's raining in Dayton , Ohio and the pantry is bare. I'm making an italian dish for dinner and wanted a bread to go with it. No Onion or cheddar cheese in the house. But i do have a head of garlic and a bag of four cheese mexican blend. Guess what? Saute the garlic, add the mexican cheese, and this bread is STILL amazing!!! Never can tell what will be born out of necessity and the reluctance to go out in a rainstorm!

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pamelajbd

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Reviewed: Jul. 11, 2006

I wanted a bread for dinner tonight that wouldn't take too long to make. This fit the bill perfectly. It reminded me of cheese scones. My only criticism is that it was a little bit salty but very tasty. Thanks.

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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: May 28, 2006

Surprisingly dry!

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VIVNIDHI

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Reviewed: Feb. 17, 2006

I thought this was really good, not like anything I had ever had before. Great texture and flavor, not too difficult to make.

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lamos79

Cooking Level: Intermediate

Living In: Waterbury, Vermont, USA

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Reviewed: Jan. 15, 2006

Although the recipe has promise, I found it to be extraordinarily dry, and the onions seemed to have absorbed the dye from the cheese. The bright yellow bits of onion were quite disturbing, to say the least - for aesthetic purposes, I'd recommend using a white cheddar.

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daikaisho

Cooking Level: Expert

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Reviewed: Dec. 7, 2005

This had quite a good flavor and it looked really appetizing (no bright yellow onion pieces) but we weren't so keen on the rather cake-like texture. I also thought it could have done with a little more salt, maybe garlic salt. Although this was incredibly quick and easy, I would rather take the extra time to make a yeast bread.

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