5 Reviews

The bread was good but I was hoping for more flavor. I think next time I will add a full tsp of salt and possibly some herbs or garlic. I plan to try it with just one packet of yeast. I had overflow issues. The timing was right on and everyone at the party loved it! Another hint: Warm your milk and take 1/2 cup out to dissolve your yeast in. That way if the yeast is inactive you only wasted 1/2 c. of milk instead of 2 cups.

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Chef Ali L December 20, 2009

This bread was easy to make and came out pretty good. It had a hard cheesy crust and the inside was moist with little pockets of cheese. I think I'll try 1 packet of yeast next time because 2 packets caused the dough to spill over my 1 1/2 quart dish in the oven.

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TheHeavenlyHeatherly January 30, 2009

Very easy and very good. Brought it to a party tonight and every one loved it. Definitely a recommend.

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tjcote December 21, 2008

A five star recipe indeed. Especially the no need to kneed. I used the dough blades of the electric beater which makes it easier. I used some shredded parmesan and some chunks of cheddar chunks. It worked. Added some oregano which gave it a nice touch. Thanks for this one. Thanks Mimi.

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Chefs Carrillo and Cruet October 14, 2008

Yummy is the correct adjective-this is the best cheese bread I've ever baked. One of the secrets is using the cubed cheese rather than shredded (which most recipes seem to call for) which gives you lucious pockets of cheese in the bread instead of being incorporated throughout resulting in no cheese flavor at all. I did not use a mixer to prepare, did it all with wooden spoon and my hands. Rose beautifully after one hour (and this on a cool day). I baked it in a shallow 1.5 L casserole dish (measuring about 22 cm square) and I had a perfectly baked loaf at exactly 50 minutes. Was actually faster than baking in my bread machine (which would not have worked anyway, too large for machine). My only negative is that I had difficulty distributing the cheese evenly through the loaf-next time, I'll add it to the dough just before it begins to come together in a ball, should be easier than after. Would be lovely, too, with jalapenos or sun-dried tomatoes added. Thanks so much for posting!

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FlemishMinx July 07, 2005
Cheese Bread