| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Bread |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Milk |
| 2 |
T |
Vinegar or lemon juice |
| 3 |
c |
Bread flour |
| 1/2 |
T |
Salt |
| 1 1/2 |
T |
Margerine or oil |
| 1 |
T |
Sugar |
| 1/2 |
c |
Grated Parmesan cheese |
| 1/2 |
t |
Italian spice mix |
| 1/2 |
T |
Yeast, not rapid rise |
INSTRUCTIONS
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US> Date: Wed, 3 Jul 1996
18:56:05 EDT This is another keeper breadmachine recipe I found while
"surfing"....who knows where it came from, for I'll never find that
"link" again. See my notes at the end. I adapted this to fit my
Panasonic machine. Mix together milk and vinegar (or lemon juice) and
set aside for about 5 minutes. Place flour, salt, margerine, sugar,
cheese, and Italian spice in bread machine basket in the order given.
Add the milk/vinegar mixture to the basket. Place yeast in yeast
dispenser. Select sandwich mode. Start the machine. Takes four hours.
Personal notes: Boy, is this ever good! This makes the best Reuben
sandwiches in the world....forget the rye bread; this is much better.
We also used it for plain grilled cheese, and it was great. If you are
having a pasta meal, simply butter this and add a little garlic
powder, then toast. The kids liked this just adding a slice of
Mozarella to the top, then broiling until the cheese melted. EAT-L
Digest 2 July 96 From the EAT-L recipe list. Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.
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