Yield: 10 Servings
| Measure | 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 |
*** 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