Cheese herb bread
10 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | cup | Water |
1½ | tablespoon | Butter |
1 | tablespoon | Sugar |
¾ | teaspoon | Salt |
½ | teaspoon | Dried basil |
1 | teaspoon | Dried parsley |
¾ | cup | Whole wheat flour |
2¼ | cup | Bread flour |
1½ | teaspoon | Yeast |
½ | cup | Swiss cheese; grated |
3 | tablespoons | Parmesan cheese; grated |
Directions
*** Add the cheeses after the dough has formed a smooth ball, about 5 minutes into the first kneading cycle.
** This recipe makes a 1½ pound loaf.
For a variation, use different combinations of cheeses.
Recipe by: The Bread Machine Cookbook II - Donna Rathmell German Posted to MC-Recipe Digest V1 #999 by "jms@..." <jms@...> on Jan 10, 1998
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