Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| \N \N | 1 Lb Loaf:; (1 1/2 Lb Loaf): |
| ½ cup | Water; (3/4 C) |
| 2 cups | Bread Flour; (3 C) |
| 1 tablespoon | Sugar; (2 T) |
| 1 teaspoon | Salt; (1 1/2 t) |
| 1 tablespoon | Butter or margarine; (softened), (2 t) |
| ¼ cup | Swiss Cheese; Shred, ( 1/2 C) |
| ¼ cup | Creamed Cottage Cheese; (1/2 C) |
| 2 tablespoons | Parmesan Cheese; Grated, (3 T) |
| 1 teaspoon | Active dry yeast; fast-acting, (2 t) |
| 2 teaspoons | Active dry yeast; (3 t) |
Following is the recipe from the bag of Gold Medal "Better for Bread" flour.
The "regular" loaf is for 1-lb. bread machines, and the "large" loaf is for 1½-lb. bread machines.
Place ingredients in bread machine in the order that your bread machine manufactuer suggests. Make certain the yeast does not come in contact with the watter or cottage cheese.
Select regular cycle. This recipe is not good for a delayed time cycle due to the fresh dairy ingredients. >From: as224@... (Barbara Buckantz) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Gold Medal "Better for Bread" NOTES : REGULAR LOAF:(LG LOAF):