1 cn Cheddar Cheese soup;
-undiluted
2 lg Eggs
1 1/2 c Warm water
3 ts Salt
6 1/2 c Bread flour; (6 1/2 to 7)
2 tb Sugar
1 tb Caraway seed
1/2 c Grated Parmesan cheese
2 tb Butter
2 pk Active dry yeast
(original ingredients for 2 loaves)
Most of the ingredients were divided in half, but I used slightly less than
half the amount of water so that I would not exceed the maximum of 3 cups
of flour for my bread machine. (This also has the effect of intensifying
the cheese flavor.) I also used slightly less than half the amount of
yeast, because this bread rises very high and will overflow the pan if I
don’t use LEVEL teaspoons of yeast. The amount of salt was reduced
slightly below half due to personal taste.
Yields
1 Servings