6 Reviews

I'm not sure why but this just didn't work in my bread machine, by the time it was finished cooking it was still doughy in the middle, not sure what bread type I should have chosen as the recipe doesn't say..

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**Mandy** September 21, 2009

This rose almost to the top of my Black and Decker horizontal ABM. I had to add extra flour when it was kneading as it was too wet. As soon as it started to bake it collapsed. The only thing I did different was use all buttermilk and no water. I don't see that that would make any difference. I wonder why you would need baking powder in a yeast bread? I did put it in though. I'm sorry, but I won't be making this again.

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Dorel March 14, 2008

I converted this ABM recipe and made it in the processor. It came out very well. Shaped it into 2 beautiful baguettes. The bread IS very soft, not really crusty either. I used colby/jack cheese, very tasty, but would probably prefer sharp cheddar. A good recipe, thanks for posting....Janet

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Jezski August 11, 2006

This is one of my favorite breads. I love it with cheddar, but you should also try your favorite cheese. Swiss is great, and I've also used Bulgarian sheeps' milk cheese, and, finally, a mix of small amounts of several cheeses that I had in the fridge. It is absolutely divine toasted.

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duonyte September 09, 2005

Very good soft loaf, nice texture. I used regular sharp since I didn't have any extra-sharp. I served this with beef stew and it went very well with it. Thanks for the recipe!

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Zewbiedoo February 28, 2005

I couldn't wait to get back and post a review of this recipe... I made it for my sister in college and my husband is holding the loaf hostage. It is so soft- GREAT just by itself. I used 1/3 soy flour and it's fantastic. Needless to say.. I will be making another loaf. I braided it and baked it in the oven at 350 for about 13 - 15 minutes and it was perfect.

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AKillian24 February 13, 2005
Buttermilk Cheese Bread