5 Reviews
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catie27 on 2.3.2011
Oh. My. Goodness. This bread was amazingly easy and so delicious! Crispy top, chewy inside. This recipe is going to become a regular. Thank you for the fab recipe!
hayleytn on 7.8.2010
FABULOUS! I totally impressed my boyfriend by making “homemade bread”. I could eat the whole loaf by myself with just a bit of butter. I totally recommend trying this.
cookingtree on 5.28.2010
This is amazing. The texture is nice and chewy, which you don’t often get from a quick bread.
I’m not allowed to make it too often because it always disappears so quickly.
jenng on 5.20.2010
This was delicious! We ate it often in the winter with a nice stew or soup. I love the crust that forms on the bread from putting the melted butter on top.
Will definetly make this again.
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lonestardreams on 11.15.2015
I sometimes add an envelope of onion soup mix, a little cayenne powder and other spices we like. It’s so good.
kneeley on 4.28.2010
This is so crazy good, I can hardly believe it. Used Bluegrass Brewing Company’s Nut Brown Ale… Colby Jack cheese… and cooked the recipe only for 50 minutes instead of a hour. LOVED IT!
lonestardreams on 3.11.2010
We have baked this bread several times and have shared it with friends. I have added a little cayenne powder, some ranch dressing powder and used some flax seed powder as well. All are good. We have used several beers. Our favorite so far is Shiner Bock. We do bake this for almost 60 minutes. It has a brown crust that is not burned and the inside is baked through. This is a great bread for soup.
jofe on 3.2.2010
This bread was wonderful! Used Moosehead beer and cheddar cheese. Loved the topping with the melted butter, onion and garlic powder, and parsley. My loaf only took 45 minutes to bake. It was perfect with potato soup for a Friday night supper. We even enjoyed it toasted for breakfast the next day!
darleneb on 2.17.2010
Loved this recipe and have made it numerous times. We like our breads more savory so we halved the sugar. Tonight it’s getting paired with a soup made from leftover pot roast. Thanks for a keeper recipe!