| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Bread machi, Breads | 1 | Servings | |
INGREDIENTS
| Egg Bread Recipe | ||
| 1 | c | Cheddar cheese; cubed or any cheese of you choice |
INSTRUCTIONS
As far as cheese bread goes, I've found that the best method is to make an egg bread (I use the recipe in the DAK booklet), and then cube about a cup of cheese (cheddar, muenster, provolone, whatever). Add _half_ of the cheese when you start the machine, and when it beeps a few minutes before the end of the kneading cycle, add the other half of the cheese. That way you actually get some cheesiness noticeable in the bread, rather than just a nice loaf of heavy bread that tastes like cheese. It's best warm or toasted, and we often chomp an entire loaf quickly just as it comes out of the breadmaker. >From: ace@tidbits.com (Adam C. Engst) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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