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