Yield: 15 Servings
| Measure | Ingredient |
|---|---|
| -----LINDA CALDWELL (KKPD13B----- | |
| 2 cups | Flour; bread |
| 2 tablespoons | Sugar |
| 1 tablespoon | Milk; dry |
| 1 tablespoon | Butter |
| 1 teaspoon | Salt |
| 2 tablespoons | Sun-dried tomatoes; chopped |
| 1 cup | Mozzarella; shredded |
| 2 tablespoons | Dried onion |
| 1 tablespoon | Basil |
| 1 cup | Water |
| 2 teaspoons | Yeast; active dry |
Add ingredients in proper order for your B/M. Bake on white bread setting, medium crust. NOTE: Watch the doughball carefully and add flour or water as needed to make a smooth ball. Formatted for MM by Norma Wrenn NPXR56B (wrv) Posted to MC-Recipe Digest V1 #741 by hurlbert <hurlbert@...> on Aug 13, 1997