Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | 1 1/2 POUND LOAF (1 pound) |
2 teaspoons | Active dry yeast (1 1/2 ts) |
3½ teaspoon | Sugar (2 1/2 ts) |
¼ cup | Chopped ham pieces (3 tb) |
½ cup | Grated Swiss cheese (1/4 c) |
2½ tablespoon | Dehydrated minced onion 5 ts |
¾ cup | Grated cheddar cheese (1/2 c |
1½ teaspoon | Paprika (1 ts) |
2½ tablespoon | Grated parmesan cheese 5 ts |
1 teaspoon | Dry mustard (1/2 ts) |
½ teaspoon | Salt (1/4 ts) |
2½ cup | Bread flour (1 3/4 c) |
2½ tablespoon | Butter (5 ts) |
7 ounces | Warm milk (4 1/2 oz) |
\N 89 | (57) grams Cholesterol 237 (150) mg Sodium 2698 |
NOTES: For Panasonic/National machines, use 3 tsp yeast for the 1½ pound loaf. This bread has a high liquid content, so the top may fall during baking. Use a light crust setting. The crust will be somewhat darker than usual, due to the fresh cheese in the recipe.
Nutritional Analysis for 1 ½ pound loaf and (for 1 pound loaf) Total calories 2354 (1585) Protein 97 (64) grams Carbohydrate 290 (202) grams Total fat
(2142) mg fibre 7 (5) grams Cal. from fat 34 (33) percent
Source: Great Bread Machine Recipes by Norman A. Garrett, 1992 ISBN 0-8069-8724-3 Shared but not tested by Elizabeth Rodier, Feb 94