Soft Cheese Bread: Two Ways

By: Jennifer M March 2, 2013 Breads 118 Comments
Soft Cheese Bread - Two Ways
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I love to cook new things. I have a cooking queue of new recipes to try that’s a mile long. So many recipes, so little time! So when something makes a repeat performance in my kitchen (or several, in this case), I figure it’s worth sharing.

That’s definitely the case with this Soft Cheese Bread, first discovered a couple of years ago in Peter Reinhart’s book “Artisan Bread Every Day”. A batch makes two loaves, so I have taken to making two different versions when I make it. Today, it was a Cheddar and Herb and a Parmesan Garlic and Herb.

Soft Cheese Bread - Cheddar and Herb
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Soft Cheese Bread - Parmesan, Garlic and Herb
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Now, you might be thinking. “Jen, that bread there isn’t looking so soft”. But trust me, while this bread has a lovely crust, it is a soft crust, along with a soft interior (owing to the milk in the dough, I believe).

Of course, this is a yeast bread, so it doesn’t really qualify as “quick”, but it is easy and with one baking session, you’ll be rewarded with two great and different loaves. And these loaves freeze beautifully, so slice them up and pop them in the freezer and pull some out whenever a side of bread is in order. Pasta night? Toast up some of the Parmesan Garlic Herb (toasting or popping under the broiler for a bit, really brings the flavours out in this one!). Soup night? Cheddar and Herb will go perfectly with it. And of course, either of these would make a great sandwich bread.

This bread is endlessly customizable. All kinds of cheese, herb and other add-in combinations will work. Want to throw in some sun-dried tomatoes or a bit of pesto? Why not! Olives? Yuck. Sure. Lots of cheese or just a bit? It’s up to you.

Finally, there is an option to overnight-rise this dough in the fridge. I rarely do that, because I’m a) impatient and b) not that organized, but feel free to do so. There’s no doubt that any bread benefits from a longer rise for better flavour.

Soft Cheese Bread - Two Ways
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Soft Cheese Bread - Two Ways
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You might also like … a Jalapeno Popper version of this cheese bread »

Adapted from Peter Reinhart’s Artisan Bread Every Day

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About The Author

Hi! I'm Jennifer, cooking my way through the seasons in beautiful Muskoka, Ontario Canada. Did you know you could sign up to get new posts delivered right to your email inbox? Subscribe to Seasons and Suppers by Email

118 Comments

  1. Renee March 2, 2013 at 5:23 pm

    The photos of this gorgeous bread have me wanting to bust out my yeast, right now! Love the swirls and the crust. You are so lucky to have this in your kitchen right now!

    • Jennifer M March 2, 2013 at 5:48 pm

      Thanks Renee. I’m always popular around this house when I bake up a batch of these :)

  2. Julia | JuliasAlbum.com March 2, 2013 at 5:23 pm

    Those are really beautiful loaves of bread!
    you’re so right about so many recipes, so little time. I hope I will have time to bake these. :)
    for now, I am pinning them to my board. :)

    • Jennifer M March 2, 2013 at 5:49 pm

      Thanks Julia. I’ve started using Pinterest to keep track of my “to try” recipes, as well.

  3. Laura (Tutti Dolci) March 2, 2013 at 7:34 pm

    Beautiful breads, they look scrumptious!

    • Jennifer M March 2, 2013 at 7:50 pm

      Thanks so much, Laura.

  4. Katie March 3, 2013 at 7:49 am

    This looks SO good! Reminds me of the cheesy bread my roommates’ mom used to bring us in college. Will definitely be the next yeasted bread recipe I try!

    • Jennifer M March 3, 2013 at 7:54 am

      Thanks Katie. You can never really go wrong with cheese bread :)

  5. Deb March 3, 2013 at 2:18 pm

    Stunning bread! My family would love to share a loaf with hearty soup on a cold winter evening!

    • Jennifer M March 3, 2013 at 2:50 pm

      Thanks Deb. That is exactly why I started baking this bread. It’s the perfect side for soup dinner.

  6. Karen @ Karen's Kitchen Stories March 4, 2013 at 6:18 pm

    Wow. Just beautiful. And that is one of my all time favorite bread books.

    • Jennifer M March 4, 2013 at 6:23 pm

      Thanks Karen. It is one of my favourites, as well (and I have a few ;)

  7. Courtney Jone March 4, 2013 at 10:03 pm

    Oh wow! This bread looks amazing. Reminds me of my favourite bread that I loved as a kid. Every Sunday, my dad would drive me to the bakery at the cabin and we’d get a freshly baked loaf of cheese bread. Cannot wait to make this!

    • Jennifer M March 4, 2013 at 10:27 pm

      Thanks Courtney and what a great memory. Enjoy!

  8. Sunny March 5, 2013 at 12:13 am

    Those look absolutely awesome and will add them to my must try recipes! Thanks for sharing!!

    • Jennifer M March 5, 2013 at 6:57 am

      Thanks Sunny :)

  9. Yvonne @ bitter baker March 5, 2013 at 10:20 pm

    Ooo yum! Those breads look truly delicious! I’m gonna have to try your shaping method some time, the loaves are beautiful!

    • Jennifer M March 5, 2013 at 10:38 pm

      Thanks Yvonne. This shaping method is nice with a cinnamon bread as well, as it doesn’t make those large gaps or fall apart, like the traditional roll does.

  10. Yvonne @ bitter baker March 5, 2013 at 10:20 pm

    And I love your photos, too!!

    • Jennifer M March 5, 2013 at 10:38 pm

      Thanks :)

  11. Sophie March 7, 2013 at 5:12 pm

    This reminds me of a local bakery that makes a soft, sandwich-able white bread loaf marbled with cheddar and herbs. They are famous for giving free slices away for the asking, so when I worked in an office across the street, I loved to go and get a warm slice with a cup of coffee. Now I could make some at home! Rock on! Your bread, as I’d expect, is much prettier than the bakery’s, though. Beautiful work! Is it difficult to shape the loaves in that manner? What I’m saying, is — will I be able to do it? ;)

    • Jennifer M March 7, 2013 at 8:06 pm

      Thanks Sophie and you can totally do this. It’s basically roll into rectangle, fill, roll up jelly-roll-like. Slice down the middle lengthwise and twist the two pieces together. There’s some pictures of the idea in this post, if you’d like some visuals (minus the forming into a ring, obviously)

      • Sophie March 11, 2014 at 1:08 pm

        Finally trying these gorgeous loaves this week, and this may be a silly question but: is the amount of cheddar and then parmesan/herbs called for to make one loaf of each? Or is it enough filling to make two loaves of whichever I choose? Does that makes sense :)

        • Jennifer M March 11, 2014 at 2:37 pm

          Makes perfect sense! The amounts are written assuming you would be making one loaf of each, so if you were to make 2 loaves of cheddar, you would need 4 cups of shredded cheese. I know that seems like a lot, but when measuring it shredded, it’s not as much as it seems. Also, I found you really need quite a bit to avoid it getting lost in the bread. You could probably get away with a bit less if using a good, aged cheddar. I tend to use the big, supermarket cheddar blocks for this bread though.

          • Sophie March 11, 2014 at 4:45 pm

            Oh for sure! No, it doesn’t seem like too much at all — I just wanted to make sure! I’m excited — it’s not going to last long in our kitchen :) :)

  12. Kathy March 8, 2013 at 11:30 am

    Wow! Your bread looks amazing. My husband would love this bread. I seem to have a list of must try recipes that is a mile long, too. I will be adding this recipe to my list!

    • Jennifer M March 8, 2013 at 11:33 am

      Thanks Kathy. I love this bread because it’s so versatile. It’s the perfect side for so many dishes and occasions. Hope you get a chance to try it.

  13. Romenna March 9, 2013 at 9:50 pm

    AB5 has changed my baking life, however, I have been on a quest to find the ingredient to make the crust a little softer and the taste a little less bitter. I was happy to see this pin and will be trying it on my next batch. The last flavor that I tried was sun dried tomatoes and feta cheese. Delicious!

    • Jennifer M March 9, 2013 at 9:55 pm

      I think this bread will be what you’re looking for, and sun dried tomato and feta sounds delicious!

  14. Nicole March 12, 2013 at 2:27 pm

    oh wow this looks delicious, I found it off of the berry, you’re berry famous! I’m going to bake it this weekend, mmmmmzzz

    • Jennifer M March 12, 2013 at 2:38 pm

      Haha. I am berry honoured to be featured ;) Thanks for stopping by and saying hi. Enjoy the bread!

  15. chelsey March 12, 2013 at 7:24 pm

    This bread looks amazing! I work at a small bakery.and we make a cheesey onion bread that I love. I’m sure this will be at the top of my list as well..I’m going to make the parm. Herb version to go with pasta tomorrow night :) great job!

    • Jennifer M March 12, 2013 at 7:50 pm

      Thanks so much, Chelsey. Enjoy!

  16. Susan Andrews March 21, 2013 at 7:31 pm

    I LOVE this recipe! The bread is so beautiful! I switched it up and made parmesan, garlic, basil. I cannot wait to try different variations. Thanks for sharing!

    • Jennifer M March 21, 2013 at 8:32 pm

      You’re welcome, Susan. It’s one of my favourites. I’ve made a ton of variations over the years myself.

  17. Heather March 22, 2013 at 5:48 pm

    Love any bread that includes cheese! Even better when you add garlic and herbs :)

    • Jennifer M March 22, 2013 at 6:09 pm

      I agree, Heather. You can never go wrong with cheese!

  18. belllini March 25, 2013 at 1:39 pm

    These breads are a thing of beauty Jennifer. I loved the cheese bread I remember as a child with chunks of cheese from the Mennonites at the farmers market.

    • Jennifer M March 25, 2013 at 2:36 pm

      Thanks. Cheese bread is such comfort food, for sure and a great memory!

  19. Vanessa March 25, 2013 at 5:52 pm

    Thank you for sharing your recipe! This was fantastic. I didn’t have any fresh herbs, so I did sharp cheddar with roasted garlic. It was amazing, and the shaping technique is so fun. Love it.

    • Jennifer M March 25, 2013 at 8:55 pm

      So glad you enjoyed it, Vanessa. The roasted garlic sounds great!

  20. Stacy March 26, 2013 at 6:53 pm

    Made the garlic and herb loaf. It was awesome everyone loved it.

    • Jennifer M March 26, 2013 at 6:56 pm

      Glad you enjoyed it, Stacy. Thanks for coming back to let me know :)

  21. Cathy's Delights March 27, 2013 at 10:59 am

    Ils sont superbes,
    bien dodus.
    Très belle journée

    • Jennifer M March 27, 2013 at 11:05 am

      Merci beaucoup!

  22. Vinni April 1, 2013 at 5:52 pm

    Beautiful pictures! I posted a version of this on my website. I would love for you to check it out! Keep up the great work.

    Vinni @ masala & missoni

    • Jennifer M April 1, 2013 at 6:03 pm

      Hi Vinni, You’re bread turned out beautifully! (I’m a carb addict, as well ;)

  23. Caitlyn April 3, 2013 at 5:57 pm

    I have these in the oven right now, and I’m SO excited to see how they come out! They already smell delicious!

    • Jennifer M April 3, 2013 at 5:59 pm

      I’m jealous! Do enjoy and let me know how you liked it.

  24. Sherrie Gao April 6, 2013 at 10:52 am

    I just made a cheddar version with Italiano herb blend plus a bit of garlic powder. AMAZING!

    • Jennifer M April 6, 2013 at 11:10 am

      That sounds delicious, Sherrie. Glad you enjoyed it!

  25. Mothercrone April 20, 2013 at 11:36 am

    I was first attracted to your website by this beautiful photo only, that I saw on Pinterest. I did a little searching and I found you and the recipe. This looks absolutely wonderful and I can’t wait to try it. Just pinned you on Pinterest and all your photos and recipes look amazing!

    • Jennifer M April 20, 2013 at 12:18 pm

      Thanks so much and so glad you found me :) Hope you get a chance to try this bread. I’m sure you will love it.

  26. whilehewasout April 22, 2013 at 10:17 am

    These loaves look absolutely wonderful!

    • Jennifer M April 23, 2013 at 9:14 am

      Thanks so much.

  27. Kristen April 30, 2013 at 1:11 pm

    I was just wondering if you had to let the yeast activate before you add it to the dry ingredients or if you just dump it all in together?

    • Jennifer M April 30, 2013 at 1:26 pm

      Hi Kristin, This recipe calls for instant yeast, which doesn’t need to be proofed in liquid beforehand. If you used active dry yeast, yes, you should activate it with some of the liquid before adding.

  28. Su Ann May 20, 2013 at 6:02 am

    I baked this bread, but with some variations: I substituted a third of the flour with wholemeal flour and used cream cheese and cheddar and herbs for the filing – and gosh, it was so good! I love the soft texture of the bread. Thanks so much for sharing this recipe!

    • Jennifer M May 20, 2013 at 6:53 am

      Your version sounds delicious, Su Ann. Thanks for sharing. I love the texture of this bread, as well!

  29. Duby May 21, 2013 at 6:04 pm

    hi – i just wanted to let you know i made this bread and OMG IT WAS FREAKING AMAZING !!!!!!!! i added more filling (cheese and spices) than the recipe says – and i cant begin to tell you how incredible it was.

    For starters – my entire house smelled like pizza…
    secondly – it made my life incredibly easy that i was able to freeze these loaves and then just pop them in the oven to make the outside crusty before serving.

    This recipe is definitely a keeper – and no doubt i’ll be making it again ! (oh i also doubled the recipe so i got 4 nice size loaves. and no, there werent any leftovers :)

    • Jennifer M May 21, 2013 at 6:21 pm

      So glad to hear and I agree, being able to freeze it and use as needed is one of the great things about this bread. It does make life easier, for sure.

  30. Emily May 21, 2013 at 11:30 pm

    Thank you so much for sharing this recipe! I made a couple loaves yesterday, and they turned out wonderfully. After I started, I realized I was out of milk and had to mix up some with dry milk powder. I’d never used it in bread before, but it worked! I didn’t have bread flour, either, so I added 1 T vital wheat gluten per cup of flour. We had a couple of slices with chili and froze the rest to eat with soup another time. Definitely a keeper in our home!

    • Jennifer M May 22, 2013 at 6:46 am

      You’re welcome. So glad you enjoyed it.

  31. Sandra June 10, 2013 at 10:52 am

    Hi Jennifer, these photos look great! I love making bread and I’m going to make them this weekend. I’m having trouble visualizing how you assemble the dough, in order to get the beautiful swirl effect. Any chance you can elaborate on the process for me? Sorry to be a pain, but I don’t want to mess it up!
    Thanks! Sandra

    • Jennifer M June 10, 2013 at 5:50 pm

      Hi Sandra and it’s not problem at all. It was only after I made it last that I thought it would have been helpful to photograph the shaping thing. I plan to add it to the post the next time I make it. In the meantime, I’ve attached here a picture of shaping Estonian Kringle bread, which is very similar, except we won’t be able to get as many twists out of ours and we’re not going to form it in to a ring at the end.


      Image © My Recipe Journey

      So basically, we are going to spread the filling over the rolled out dough and then roll up jelly-roll style and pinch together. With a sharp knife, you’ll slice down the centre of the log, lengthwise and then rotate the pieces so the exposed filling is facing upwards. Pinch together the far end, then twist the two pieces together a couple of times, making sure to keep the exposed filling side facing up. Pinch together the other end once you’ve twisted it together (you’ll probably only be able to twist it 2-3 times). Carefully lift twisted loaf into greased loaf pan.

      Does that help?

  32. Sandra June 10, 2013 at 6:59 pm

    That is very helpful! Thanks so much, I can’t wait to try it. I’ll let you know how it turns out!

  33. Wendy July 1, 2013 at 3:56 am

    I make this bread every Sunday, made it today! This is the best bread recipe on the web. I have an entire board of different breads on Pinterest, but this is the one I make weekly. I have given it as a gift, everyone loves it! I’ve taken it for potlucks and I use it to make sandwiches to take to work for lunch. Suffice it to say, my lunch is the envy of all who view it. It taste great and it it gorgeous. I put in veggies (spinach, tomatoes, portabella mushroom, etc.) and grill the sandwich on both sides. It is scrumptious! Thank you so much for this wonderful recipe!

    • Jennifer M July 1, 2013 at 8:05 am

      So glad to hear that you enjoy this bread as much as I do! I agree. It is my favourite bread.

  34. Stefan L July 26, 2013 at 1:37 am

    Just eating my first slice… Perfection. Thank you :)

    • Jennifer M July 26, 2013 at 6:32 am

      Great to hear. Enjoy!

  35. michelle August 8, 2013 at 1:14 pm

    oh gosh, i cannot wait to do this and i have bookmarked it! i tried a cheese bread 2 wks ago and it turned out to be very oily and heavy. Not soft at all and i could not go on after the 2nd slice…

    i will make this definitely!

    • Jennifer M August 8, 2013 at 1:35 pm

      This bread is soft and light, Michelle. I’m sure you’ll enjoy!

  36. Amber August 19, 2013 at 4:14 pm

    I made this bread a few months ago and love it so much!! I’ve got my second batch rising now. Have you ever tried it with cinnamon sugar inside? I was thinking of doing a sweet and a savory this time.

    • Jennifer M August 19, 2013 at 4:45 pm

      Hi Amber, I haven’t tried cinnamon sugar inside this particular bread (I have made it with other recipes, though). I don’t see why it wouldn’t be just as nice. If you try it, let me know how it was.

  37. Stephie August 26, 2013 at 9:02 am

    I made this bread yesterday and it is absolutely scrumptious. The recipe worked perfectly, I was so pleased. Had it for dinner with homegrown sliced tomatoes and roasted garlic mayo – perfection. I will definitely be making this again, thank you for the excellent recipe!

    • Jennifer M August 26, 2013 at 9:20 am

      So glad you enjoyed it Stephie. If you’re like me, you’ll be making it over and over again. It’s a bit addictive :)

  38. Katrina V September 16, 2013 at 12:45 pm

    This is a fantastic recipe!! It was easy to make and turned out beautifully! My husband was a big fan (I made the cheddar version) and we both enjoyed it with some home-made chicken and rice soup! Thank you so much for sharing!

    • Jennifer M September 16, 2013 at 12:54 pm

      So glad you (and your husband!) enjoyed it. It’s a great bread and if you’re like me, you’ll make it often!

  39. Mel September 18, 2013 at 12:33 pm

    If I leave out the cheese/herb filling for half (the second loaf), do you think the basic dough would be okay for a plain bread?

    • Jennifer M September 18, 2013 at 12:53 pm

      Hi Mel, Sure. It would be fine. It’s a mildly sweet and soft bread, with or without fillings. It was be fine plain for sandwiches or toast.

  40. Shane September 25, 2013 at 12:47 pm

    I tried this bread today. It’s very good! I made two herb and cheese but used oregano instead of chives and parsley, and it turned out great. I found the top crust was very hard while baking, but softened once the loaves were taken out and cooled.

    • Jennifer M September 25, 2013 at 5:20 pm

      Glad you enjoyed it, Shane.

  41. Grace October 17, 2013 at 5:14 pm

    Awesome recipe! Made it a few days ago and will definitely make it again since the other half of the recipe is resting in the fridge. Yum!!
    Quick question … Can you freeze the dough and still yield the same results? If so, at what point should I freeze it? After it rises (doubles in size) or right after it’s mixed?
    Thanks!

    • Jennifer M October 17, 2013 at 5:27 pm

      Glad you enjoyed it, Grace. As for freezing, I have to say, I have no experience freezing the dough. I think if I was going to try it, I would let it go through the first rise, shape it, place it in the pan, wrap well and freeze. Thaw the dough in the refrigerator over night and then allow sufficient time for it to fully rise the way you would normally let a bread rise, before baking off. (If you try, let me know how it works out)

      • Grace October 17, 2013 at 11:56 pm

        Thanks for your quick response! I will definitely try freezing the dough (prior to rolling with all the goodies) in the future and let you know how that works out. I’m a bit timid about getting it all to the last rise (in the bread pan) and then freezing….but perhaps one day I will experiment with that as well … but that will also mean I will be w/o a bread pan while it’s in the freezer.
        Just trying to find ways to prep ahead. :) I will be making the remaining loaf tomorrow to bring to a family gathering … can’t wait for everyone to taste it! It is so goooood! :)

  42. June November 1, 2013 at 9:03 am

    This bread looks wonderful and I’m itching to make it. I wonder if you could help as I’m a little confused as to the yeast measurement. When you say “1 1/2 tbsp instant yeast”, do you mean one and a half tbsp or just one half of a tablespoon? Sorry if this seems to be a silly question. Here in Scotland I think we may read quantities a little differently – well at least I do. Many thanks.

    • Jennifer M November 1, 2013 at 9:16 am

      Not silly at all. For the yeast, it is one and a half tablespoons, so you would add 1 tablespoon + plus 1 1/2 teaspoons. Hope you enjoy the bread!

      • June November 3, 2013 at 4:35 am

        Oh my goodness, oh my goodness! I followed your recipe to the letter, including using potato water and buttermilk and the bread came out just like your picture. For some strange reason I was surprised to find that when it came out of the tin it was the same, glorious colour all round. I used Gruyere and Rosemary and, when I cut into the bread, there were very professional and complex looking lines running through – I felt like a superstar bread maker *smile*. Thank you so much for this recipe Jennifer. With Christmas in the not too distant future, I intend to make lots of this bread, wrap it in Christmas tea towels with a big bow and give it as presents. I honestly feel like I have come across a real treasure. You’re very generous for sharing such a lovely recipe. I’m off to bake my second batch – cant wait.

        • Jennifer M November 3, 2013 at 5:42 am

          Gruyere and rosemary sounds so lovely and I’m so pleased that your bread turned out so well! It will make lovely gifts.

  43. Jani November 2, 2013 at 10:57 am

    I’ve made these a few times now, with great success. Thank you!

    • Jennifer M November 2, 2013 at 10:59 am

      So glad you enjoyed it, Jani. Thanks for coming back to let me know :)

  44. April November 7, 2013 at 11:34 pm

    I made these and we enjoyed them for dinner tonight. Oh my goodness. Amazing and addicting! I have only one loaf pan so I put the second one in my round tube pan and it worked great! Thanks for a delicious recipe.

    • Jennifer M November 8, 2013 at 5:41 am

      Glad you enjoyed it, April. You can also refrigerate the other half the dough and bake next day, if you need to.

  45. Karen December 6, 2013 at 3:23 pm

    I just found you on pinterest and I’m so excited to follow your blog. I love all the recipes on your site, and it will be hard to decide which to make first! Thanks!

    • Jennifer M December 6, 2013 at 7:36 pm

      Hi Karen and thanks so much! Good cooking (PS The Macaroni and Cheese is awesome, if you’re a fan of cheese)

  46. Brie @ Entrée the Giant December 9, 2013 at 9:14 am

    I made this on Saturday with pesto and grated muenster in one and softened butter, garlic and grated parm in the other. To say it was a hit would be the understatement of the century – can’t wait to make another batch!

    • Jennifer M December 9, 2013 at 9:32 am

      So glad you enjoyed it Brie. Now you’ll spend time thinking up new combinations to put in it. That’s what I do ;)

      • Brie @ Entrée the Giant December 9, 2013 at 11:06 am

        Definitely! I’m already dreaming up new, delicious combos. So, so good. Thank you for sharing this awesome, adaptable recipe!

  47. Scott January 12, 2014 at 5:59 pm

    I made the cheese and herb. I also added pizza sauce and ham to one loaf and switched out half the cheddar for mozzarella.

    • Jennifer M January 12, 2014 at 7:08 pm

      Your pizza one sounds great, Scott!

  48. Allie | Baking a Moment January 13, 2014 at 8:07 pm

    So. Gorgeous! Pinning and sharing on FB… ;)

    • Jennifer M January 13, 2014 at 8:44 pm

      Thanks so much, Allie!

  49. Brendan January 27, 2014 at 4:37 am

    This looks great. Just going to clean the kitchen then I will start.

    • Jennifer M January 27, 2014 at 8:28 am

      Enjoy, Brendan!

  50. Amertang February 1, 2014 at 3:21 am

    These look beautiful! Couldn’t wait to try. Now I just have to let them cool. :-)

    • Jennifer M February 1, 2014 at 8:20 am

      Enjoy, Amy!

  51. Alex February 1, 2014 at 10:45 pm

    These look amazing and I will make them tomorrow! One question, do you have pictures of how to make the cuts? I’m having a hard time understanding the directions. Thanks!

    • Jennifer M February 2, 2014 at 8:05 am

      Hi Alex. No sorry, I didn’t take pictures myself, but the shaping is exactly the same as for this Estonian Kringle (see photos in recipe instructions), except don’t form it into a circle at the end.

  52. Dan February 8, 2014 at 7:33 pm

    These Breads are absolutely fantastic!!! Great Job!! I was looking for a great recipe to make a loaf of bread and am so very happy i stumbled upon these. Thanks so much. I’m going to try another one of your recipes for sure now.

    • Jennifer M February 8, 2014 at 9:45 pm

      Thanks so much, Dan. Enjoy your bread!

  53. evgenia February 16, 2014 at 9:43 am

    I made on Friday (cheese and herbs). These breads are very delicious; so soft…… and looks beautiful. Thank you very much

    • Jennifer M February 16, 2014 at 9:58 am

      Glad you enjoyed it, Evgenia.

  54. Amy February 22, 2014 at 8:31 pm

    I am making this for the second time today. This bread is amazing- thank you so much for sharing! Our favorite is the parmesan version!

    • Jennifer M February 23, 2014 at 9:52 am

      Glad you enjoyed it. I predict you’ll make it lots. (I do! :)

  55. Sophie March 18, 2014 at 6:35 pm

    Eeee I was so proud of myself on these loaves! Not as pretty as yours, no, but so delicious. My husband is a baked-goods-aholic and we were both just in heaven noshing on slices! So glad I finally got around to trying this on a rainy, grey day! GREAT recipe, will become part of my regular repertoire :)

    • Jennifer M March 18, 2014 at 6:59 pm

      Yay. So glad you enjoyed it!

  56. Rose April 13, 2014 at 5:45 pm

    OMG, I just made these and they turned out amazing! I was actually surprised, they don’t look as great as yours but they taste amazing. The crust is crunchy and the inside so soft and tasty. I left it in the fridge for 2 nights and thought maybe it didn’t rise enough but overall great bread, great recipe! This is dangerous to have in my house as I could eat both loaves myself haha! Thanks again!

    • Jennifer M April 13, 2014 at 7:32 pm

      So glad you enjoyed them, Rose and I agree. They are dangerous ;)

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