This recipe seems to be the same but different to the English Muffin Bread I have from your site. I've used that one several times but it does call for kneading the bread and a little different on some of the amounts of ingredients. For one it does give an option of 1 or 2 Tablespoons of Vermont powdered cheese, could this be the problem you had with the one you added 1/4 cup of cheese? Or is 1 or 2 Tablespoons 1/4 cup? I haven't checked it but I have added the cheese to the recipe without a problem with the rise but it was a little heavier loaf. I think the picture is even the same. Someone asked about using whole wheat flour and in my recipe for whole wheat it calls for 1/4 additional water. The baking temp and time is also different. I have 350 to bake for 30 minutes, so I'm wondering if this is a revamped recipe and better? What is the difference in the two breads?

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