Ingredients
9 ounces water
2 3/4 cups bread flour
2 tablespoons dry milk
1 tablespoon sugar
1 teaspoon salt
4 tablespoons parmesan cheese
1 tablespoon dried onion
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon basil
2 tablespoons butter
2 teaspoons dry yeast


Directions This is designed for a 1 1/2 pound loaf capacity bread machine. Follow the directions that come with your bread maker, but my method for making it follows:

Put the water in the bottom of the bread pan. It needs to be somewhere around 90-100° Fahrenheit. I then add the dry ingredients up to butter in the order they're listed. For the flour, I like to make sure that the top is level, and water isn't seeping up in the corners. After the dry ingredients are in, I cut the butter into four pieces and put one in each corner of the bread pan. I then make a small hollow in the center of the mix for the yeast to go. Pour the yeast in, and you're ready to go.

I personally like this with Italian food, and garlic butter is great on it. It was originally a sun dried tomato recipe, but I wasn't too fond of it, so I thought that more parmesan and onions would be pretty nice.

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