By Sydney Mike on April 24, 2009
Photo by Nyteglori
Photo by Nyteglori
"This satisfying bread recipe was found in the 2006 cookbook, Taste of Home Everyday Light Meals."
Serving Size: 1 (61 g)
Servings Per Recipe: 10
"This was a big hit. I ran out of white flour and had to use 1/2 c wheat and I used regular cheese instead of low fat."
"Thanks agian Sid!"
"YUM YUM YUM. I did not use the low fat ingredients but full fat instead. I grabbed Herbs de Provence by mistake Oh well it stil was delicious. Keeper recipe. Made for Zaar Stars Tag"
"What a great tasting bread. I made it to go along with a soup dinner and, for me, it stole the show. It rises high and really fluffy and the flavor is most enjoyable. I use whole wheat flour, asiago cheese for the cheddar, 1 tsp of Splenda and skipped the dill. I totally forgot the poppy seeds on top. Yummy bread that I'll make again!"
"Oh, I so love a good savory quick bread, and this one is no exception! I really wanted to try this as just an herb bread so I skipped the cheese; it was tasty but if I do that again next time I will add a bit more liquid to the batter. I used 1/2 AP flour and 1/2 spelt flour and forgot all about the sugar, but it still turned out quite good. Thanks so much for posting; this was perfect with a salad on this late summer night and will be great with soup this winter! Made for Veg*n Swap #14."
"Loved all the herbs and cheese in this wonderful rustic style bread. This bread is so quick and easy to make. The description says it best a very satisfying bread. Thanks so much for the post."
"YUM, YUM, YUM! Syd, this is an outstanding bread recipe! It is so super easy to put together and has both a wonderful flavour and a nice, thick crust. The cheese enhances the taste of the herbs and melts into little seas in the middle of the bread and the poppy seeds on top make the crust really crunchy. While baking this the whole kitchen smelled like a garden full of herbs and I could hardly wait to have my first bite of the bread. :) I left out the sugar, subbed whole spelt flour for the ap and used a little less yoghurt than called for so that I could shape the dough and bake it on a paper-lined baking sheet instead of using a pan. Worked out beautifully. Thanks so much for sharing this winner with us, Syd! Ill surely make it often again (trying some fresh herbs next time). Made and reviewed for Bevy Tag June 09."
"I was just about to post this recipe, Syd, when I found you beat me to it. We love this bread! It's so moist and flavorful, plus pretty and healthy. How could you beat all those qualities in one bread? Good stuff."