2 Reviews

Very good bread. Nice to nibble on with a glass of cabernet. I was surprised at how mild the bleu cheese flavor was in the bread. The cheese definitely gives the bread a distinct (and delicious) flavor, but for such a strongly flavored cheese, it is very subtle--though not at all bland. I followed the ingredients exactly as written, but I let the bread bake in the bread machine on the basic bread cycle. I have a horizontal loaf pan in my machine, so I didn't really see any need to transfer the dough to a loaf pan to bake in the oven. And although, for most other recipes, I usually do use my bread machine for kneading and finish the loaves in the oven, I have discovered that breads with cheese mixed into the dough actually take on a nicer, crispier crust when baked in my bread machine. I'm looking forward to trying this toasted, as I haven't had a chance to do so yet!

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Heaven's Kitchen March 14, 2009

I almost did not post this review since I changed the recipe, but it is so good I will post this since your original inspired it. Made this as directed except for: Flour increased to 3 cups No celery seeds Added 1/2 cup blue cheese, 1/2 cup dried cranberries, and 1/2 cup chopped pecans during the "beep" in the bread machine. Wonderful toasted with butter!

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16Paws January 25, 2008
Bleu Cheese Bread