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Here are some additional responses and suggestions for the Chebe bread....Again, I can't add milk or cheese if I'm making it for a meat/poultry meal, since I keep kosher kitchens and can't mix meat and dairy at the same meal. That's why I was thrilled to find the dairy-free garlic-onion mix. But the suggestions are appreciated and certainly can be used when there is no concern about using dairy products. Thanks again. Lin

....When I first started using chebe I had the same problem, then I started kneading extra time and adding grated cheese.  I also only bake about half the time suggested. Be sure and use real eggs, not substitutes.  I have been making the breadsticks and freezing before baking.  Have you checked the Chebe webesite?  It has alot of great ideas for using Chebe mixes.  I have used it to make pierogies and calzones with great results!  

....I have been using Chebe for a few years now and I have found that if you add a bit more milk and oile it comes out softer on the teeth.

....I put lots of cheese (cheddar, fresh parmesian) in mine and fresh grated
garlic and fresh chopped rosemary.  That keeps it pretty moist and tasty of
course.  Try that.

....Put a little baking powder in the mix and it will be softer.

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