Reviewed: Jan. 23, 2012

Good with mozzarella too!

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Reviewed: Jan. 11, 2012

I made it in my mixer with dough hook. First rise not so good, but did what someone else suggested, divided the dough and free formed it into two medium round loaves - 400 degrees for 15-20 mins. Loved it!!

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calikirks

Reviewed: Jan. 10, 2012

Love this recipe. Followed exact, well almost. Added a bit more cheese. Used the dough cycle on my bread machine and finished in my oven. Nothing was left after the meal. Boo....

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Just Me

Cooking Level: Intermediate

Living In: Buellton, California, USA

Reviewed: Jan. 6, 2012

Great flavor. Light and tender with a beautifully crisp crust. Just delicious. The only deviation I made from the recipe was warming the buttermilk to 90 degrees first. I used 1% buttermilk and full fat cheese.

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CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: Jul. 29, 2011

This was really good!! As another reviewer suggested, I made rolls rather than a loaf. I also used gruyere instead of cheddar. Yum.

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Anne B-A

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Singapore, Central Region, Singapore

Reviewed: Jul. 27, 2011

I made this bread today... I followed the recipe exactly. The result was perfect! My picky daughter loved it and ate two huge slices.

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FrancescaF

Cooking Level: Beginning

Reviewed: Jul. 18, 2011

Delicious! I added a little extra cheese (nearly 1 cup), 1/4 tsp of paprika, 1/4 tsp of dry mustard, and nearly 2 Tbls of room temp butter. I also through in a little extra yeast as sometimes heavier breads don't seem to rise as much in my bread-machine (Cuisinart). I found that in order for my bread machine to made a nicely formed dough ball, I had to add about 2 Tbls of extra water - not sure if this is because I added a little extra cheese, or what. The recipe didn't specify what size loaf this makes, but I think it came out about the size of a 1.5 lb or 2 lb. I had to bake it an extra 10 minutes past the 1.5 lb cycle of 37 minutes for a nice golden top crust.

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carrienphoebecook

Cooking Level: Intermediate

Home Town: Tunkhannock, Pennsylvania, USA

Living In: Olyphant, Pennsylvania, USA

Reviewed: Jun. 22, 2011

The bread is very light and airy. I don't get the sour taste of the buttermilk but I do taste the cheese. I subbed garlic salt for the regular salt but don't think I can taste that either. I did not use a bread machine since I don't have one. I proofed the yeast in warm buttermilk mixed with the sugar, then added it to the dry ingredients. It only took a little over 2 cups of bread flour. Once smooth, I let it rise in bowl for one hour, then punched down and let rise in a bread pan again for an hour. Baked at 350 degrees for about 30 minutes. I will make this again, probably with different variations on the cheese.

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It's A New Day

Cooking Level: Intermediate

Home Town: Purcellville, Virginia, USA

Living In: Hamilton, Virginia, USA

Reviewed: Mar. 23, 2011

This turned out great for me and very delicious! I just used the dough setting of the machine and opted to bake it in the oven. Also to the dough, I added in a Tbsp. of dried chives and a Tbsp. of dried parsley. When the dough cycle was complete, it hadn't rose much, so I put it into the greased loaf pan, covered it, and let it rise about 45 minutes. It rose beautifully! I baked it at 350 degrees, for about 20 minutes, and that was perfect for my oven, which is really hot. This turned out to be such a beautifully baked loaf of bread, and the flavor, IMO, was wonderful! I will definately be making this again! Thanks for sharing. :)

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 28, 2011

I followed the recipe except for adding some parsely and cooked it in the bread maker. I was very disappointed it didn't RISE! and didn't cook all the way but that was probably my fault for putting it on light crust. But still a breadmaker recipe should rise! anyway I will try this again.

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