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How on earth has this recipe not had a review until now? Crazy, I tell ya. This was very good bread. The aroma of it cooking was wonderful. I think I used probably twice as much roasted red pepper and maybe an extra clove of garlic, but I still didn't have to make any adjustments to any of the other ingredients. (I always watch the dough develop, though, just to make sure no more water or flour needs to be added.) Even though this bread has cheese in it, it just screams to be eaten with cheese. I think it would be good paired with pretty much any kind of cheese. Pair it with a cheese and a glass of wine, and you could have yourself a meal. (Or at least a really great snack!) I also think cream cheese would be nice on this. I let mine cook in the bread machine, because I like how crispy breads with cheese get when cooked in the machine; however, for a softer crust, you could probably use oil in place of butter, and cook this in the oven instead of in the bread machine, which is probably what I would try if I were going to use this for sandwiches. I still can't believe this hasn't been reviewed before. I really enjoyed it.

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Heaven's Kitchen May 09, 2009
Roasted Red Pepper Cheese Bread