I tend to forget I own a bread machine. It's stored on the very bottom of a rack in my pantry. Recently, though, I remembered. I've used it several times in the last couple of months and this recipe was among my favorites. The bread has a subtle flavor and a dense, pillowy texture. And the color...a lovely creamy color that invites a swath of butter. Enjoy!
What's In It:
Ingredients are listed in the order that I put them in my baking pan. Most bread machine manuals suggest adding liquids first, flours second, complementary ingredients third, and yeast last.
1 1/2 c. water
1/2 c. shredded sharp cheddar cheese
3 1/4 c. bread flour (may substitute all-purpose flour)
1/4 c. milk powder
1 1/4 tsp. salt
3 tbs. sugar
2 tbs. dried minced onions
1/4 c. grated parmesan cheese (fresh is always best)
1 1/4 tsp. bread machine yeast
How to make it:
Measure ingredients into baking pan in the order listed above or as directed by in your user's manual. (I fill the pan after inserting it into the machine.)
This recipe will make a 1 1/2 pound loaf and should be cooked on the Basic cycle with medium crust darkness.
When the bread is done, remove it from the pan immediately and cool on a rack before serving.
© Copyright 2009-2012 Stacye Carroll All Rights Reserved
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