Tomato cheese bread

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

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