| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Heavy cream |
| 2 | T | Olive oil |
| 2 | Eggs | |
| 1/2 | c | Sun dried tomatoes slices |
| reconstituted | ||
| 1/4 | c | Scallions, finely chopped |
| 2 | Cloves garlic, minced | |
| 3/4 | c | Parmesan cheese or, grated |
| 3/4 | c | Romano cheese, grated |
| 2 | c | All-purpose flour |
| unbleached | ||
| 3/4 | t | Salt |
| 1 1/2 | t | Active dry yeast |
| 3/4 | c | Heavy cream |
| 3 | T | Olive oil |
| 3 | Eggs | |
| 3/4 | c | Sun-dried tomato slices |
| reconstituted | ||
| 1/2 | c | Scallions, finely chopped |
| 3 | Cloves garlic, minced | |
| 1 | c | Parmesan cheese or, grated |
| 1 | c | Romano cheese, grated |
| 3 1/2 | c | All-purpose flour |
| unbleached | ||
| 1 1/2 | t | Salt |
| 2 | t | Active dry yeast |
INSTRUCTIONS
Pour all wet ingredients into bread machine baking pan. Measure all other ingredients except yeast into baking pan. Sprinkle yeast over dry ingredients, being careful not to get yeast wet. Use rapid bake cycle on your machine for this loaf. Recipe by: More Recipes for Your Bread Machine Bakery by R. W. Langer Posted to MC-Recipe Digest V1 #1058 by "Christopher E. Eaves" <cea260@airmail.net> on Jan 29, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 10850
Calories From Fat: 4235
Total Fat: 481.4g
Cholesterol: 2317.1mg
Sodium: 19365.1mg
Potassium: 5589.7mg
Carbohydrates: 1101.5g
Fiber: 49.8g
Sugar: 39.4g
Protein: 510.3g