| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 8 | oz | Water; (up TO 10) |
| 1 | ts | Salt |
| 1 1/2 | tb | Veg. oil |
| 3 | c | Bread flour |
| 1/4 | c | Grated parmesan cheese |
| 1 | tb | Dried parsley |
| 2 | ts | Sugar |
| 2 | ts | Dried onion flakes |
| 1/2 | ts | Dried basil |
| 1/2 | ts | Garlic powder |
| 2 | ts | Active dry yeast |
INSTRUCTIONS
Start with the least amount of water if 2 different amounts are given. You need to "eyeball" the dough as to proper consistency - hints are in your breadmaker cookbook. Enjoy! Marie Posted to TNT Recipes Digest by rdpatrick@juno.com (Robert D. Patrick) on Feb 11, 1998
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