Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Small Loaf:; (Large Loaf): |
| ⅔ cup | Buttermilk; (1 1/2 cups) |
| 1 tablespoon | Butter; (2 tbs.) |
| 1 \N | Egg; (2) |
| ¼ cup | Cheddar cheese; grated,(1/2 C) |
| 2 tablespoons | Blue cheese; crumbled,(1/4 C) |
| ¼ teaspoon | Salt; (1/2 tsp.) |
| ⅛ teaspoon | Black pepper; coarse,(1/4 tsp.) |
| 1 teaspoon | Caraway Seed; (2 tsp.) |
| ½ cup | Wheat/oat flakes; (1 cup) |
| 1½ cup | Bread flour; (3 cups) |
| 1 teaspoon | Yeast; (2 tsp.) |
Medium loaf:
1 c buttermilk
1½ Tbs butter
1 ½ egg
⅓ c cheddar cheese, grated 3 Tbs blue cheese, crumbled ⅓ tsp salt
⅛ tsp black pepper, +, coarse 1 ½ tsp caraway seeds
¾ c wheat/oat flakes
2 ¼ c bread flour
1 ½ tsp yeast
flour equivalents: 2 cups, 3 cups, 4 cups cycle: white, sweet; not timer (buttermilk, eggs) setting: light to medium From "The Bread Machine Cookbook III," by Donna Rathmell German. The books says its a "must try" and I totally agree. I served this bread with a big 'ole pot of homemade vegetable soup -- delicious! >From: mswigint@... (Margaret Wiginton) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Bread Machine Cookbook III, Donna Rathmell German