| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Bread |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Milk |
| 2 |
tb |
Vinegar or lemon juice |
| 3 |
c |
Bread flour |
| 1/2 |
tb |
Salt |
| 1 1/2 |
tb |
Margerine or oil |
| 1 |
tb |
Sugar |
| 1/2 |
c |
Grated Parmesan cheese |
| 1/2 |
ts |
Italian spice mix |
| 1/2 |
tb |
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.
1. Mix together milk and vinegar (or lemon juice) and set aside for about 5
minutes.
2. Place flour, salt, margerine, sugar, cheese, and Italian spice in bread
machine basket in the order given.
3. Add the milk/vinegar mixture to the basket.
4. Place yeast in yeast dispenser.
5. 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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