| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | German | Abm, Bread | 10 | Servings |
INGREDIENTS
| 1 | c | Water |
| 1 1/2 | tb | Butter |
| 1 | tb | Sugar |
| 3/4 | ts | Salt |
| 1/2 | ts | Dried basil |
| 1 | ts | Dried parsley |
| 3/4 | c | Whole wheat flour |
| 2 1/4 | c | Bread flour |
| 1 1/2 | ts | Yeast |
| 1/2 | c | Swiss cheese; grated |
| 3 | tb | Parmesan cheese; grated |
INSTRUCTIONS
*** Add the cheeses after the dough has formed a smooth ball, about 5 minutes into the first kneading cycle. ** This recipe makes a 1.5 pound loaf. For a variation, use different combinations of cheeses. Recipe by: The Bread Machine Cookbook II - Donna Rathmell German Posted to MC-Recipe Digest V1 #999 by "jms@twave.net" <jms@twave.net> on Jan 10, 1998
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