Three cheese bread 2
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Barry's version for the Hitachi 301 | ||
| ¾ | cup | Water |
| 3 | cups | Bread Flour |
| 3 | tablespoons | Sugar |
| 2 | teaspoons | Salt |
| 2 | tablespoons | Butter or Margarine |
| ¾ | cup | Shredded Swiss Cheese |
| ½ | cup | Creamed Cottage Cheese |
| 6 | tablespoons | Grated Parmesan Cheese |
| 2 | teaspoons | Regular Active Yeast |
| ⅛ | cup | Milk, or amt needed to make a good dough ball. See note below. |
Directions
Place ingrediants in bread pan in the order recommended by the manufacturer. Don't use the delayed timer cycle since the cheese may spoil. Bake on light crust.
NOTE: Due the differing moisture content of cheese, you may need to watch the dough ball to determine if it is too moist or too dry.
Submitted By BARRY WEINSTEIN On 06-08-95