| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Breads, Cheese & me |
1 |
Servings |
INGREDIENTS
| 1 |
cn |
Cheddar Cheese soup; undiluted |
| 2 |
lg |
Eggs |
| 1 1/2 |
c |
Warm water |
| 3 |
ts |
Salt |
| 6 1/2 |
c |
Bread flour; (6 1/2 to 7) |
| 2 |
tb |
Sugar |
| 1 |
tb |
Caraway seed |
| 1/2 |
c |
Grated Parmesan cheese |
| 2 |
tb |
Butter |
| 2 |
pk |
Active dry yeast |
INSTRUCTIONS
(original ingredients for 2 loaves)
Most of the ingredients were divided in half, but I used slightly less than
half the amount of water so that I would not exceed the maximum of 3 cups
of flour for my bread machine. (This also has the effect of intensifying
the cheese flavor.) I also used slightly less than half the amount of
yeast, because this bread rises very high and will overflow the pan if I
don't use LEVEL teaspoons of yeast. The amount of salt was reduced
slightly below half due to personal taste.
>From: bbriscoe@infolink.morris.mn.us (Bonnie Briscoe)
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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