This is a bread machine recipe for a savoury cheese and herb loaf. Excellent warm, or used for sandwiches the next day. Also delicious toasted with a fried egg on top.
My husband and I ate the whole loaf before dinner was served. I halved the recipe for the bread machine and substituted: Butter for margarine, regular sharp cheddar-instead of low fat, half-and half instead of milk. We think the real ingredients rather than processed diet versions make for better flavor. - 10 Nov 2005 (Review from Allrecipes US | Canada)
This was the best batch of bread I have made in my bread machine in a long time! It turned out tender and light, not coarse and dry at all. I didn't have any cayenne pepper on hand, so I used 1/4 tsp. chili powder and 1/8 tsp paprika, the flavor was really good. I used shredded cheddar cheese and added it slowly into the mixing cycle, making sure it didn't clump and it turned out fine. I should have halved the recipe for my bread machine, it was too much for my 2 lb capacity bread machine. I used this recipe to make hoagie-sized loaves, it made for a very tasty hoagie. - 15 Jul 2007 (Review from Allrecipes US | Canada)
Update 5/27/07: I made this over a month ago, and today I pulled a loaf out of the freezer. Thawed & reheated, it is just as flavorful and tender/chewy as it was the day I made it. Awesome bread! ***Original review 4/17/07: This bread is delicious. I made it manually, and I adjusted the ingredients by adding dill seed & dill weed and smoked sweet paprika; I did not add cayenne, marjoram, or basil. I used butter instead of margarine, and I chose an Amber Bock dark lager. The texture was slightly chewy, and the bread was fragrant with the cheese and beer aroma--made the kitchen smell wonderful. - 17 Apr 2007 (Review from Allrecipes US | Canada)