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PARMESAN PINE NUT BREAD RECIPE
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INGREDIENTS:
1 1/2 pound loaf:
1 C. plus 2 Tbsp. water
1 Tbsp. olive or vegetable oil
3 C. bread flour
1/4 C. Parmesan cheese
2 Tbsp. dry milk
2 Tbsp. sugar
1 1/2 tsp. salt
2 tsp. yeast
3 Tbsp. pine nuts
2 pound loaf:
1 1/2 C. water
1 Tbsp. olive or vegetable oil
4 C. bread flour
1/3 C. dry milk
2 Tbsp. sugar
1 1/2 tsp. salt
1 1/2 tsp. yeast*
1/4 C. pine nuts
DIRECTIONS:
Place all ingredients in the order listed except pine nuts.
Add pine nuts at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
Select Basic/White cycle.
Use medium or light crust color.
Do not use delay cycle.
Yeast amount is correct though proportionately less than called for in the 1 1/2 pound loaf
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