MICHAEL MCGEE (SSHT99A) 1 1/3 cup Water
1 1/4 teaspoon Salt
1 teaspoon Sugar
3 cup Bread flour
2 1/2 teaspoon Yeast
1/2 teaspoon Garlic powder — (or to taste)
1/2 teaspoon Very coarsley ground pepper
(or to taste) 1/2 cup Parmesan cheese — UP TO 1 C
cut in 1/2 inch squares.
Add the final three ingredients ans late as possible in the final kneadin= g stage. The bread is better if the islands of cheese are identifiable a= nd if the pepper does not get GROUND into the dough by the kneading proce= ss.
I enjoyed this bread at an Italian restaurant, so I tried to match it as= close as I could. Used the basic recipe fro Italian bread in “The Bread= Machine Cookbook” (#1) and addedthe garlic and pepper.
Good luck. Hope this works out for you. Please let me know of your imp= rovements on this very basic recipe.
Mike McGee in Palatine, Il Formatted by Elaine Radis BGMB90B; APRIL ’93