Yield: 24 Servings
|⅓ cup||Water; warm, 105 degrees|
|1 cup||Sourdough starter|
|½ cup||Salad dressing, creamy onion|
|½ teaspoon||Thyme leaves|
|½ teaspoon||Basil leaves|
|2 cups||Flour, whole wheat|
|1 cup||Cheese, cheddar, shredded|
PLACE IN BREADMAKER
ADD AT BEEP
Sylvia's comments: this came out great except that the dough looked too dry, so I added a tiny bit more water and it overrose, with a texture a little too coarse to suit me. Next time I'll just use the amount of water called for.
If you don't want whole wheat, but prefer a white bread base, substitute 3-½ cups bread or AP flour for the 2 Cups whole wheat AND the 1-½ cups bread or AP flour measurements.
Posted on GEnie Food & Wine RT Dec 23, 1992 by C.SVITEK [cathy] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook moderator at net/node 004/005, Internet sylvia.steiger@...