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drops by. They would, shaped a little smaller, make a great finger food at a cocktail party.
You could make them ahead and reheat them.
About the Author: Eva Kende is a cookbook author, always in search of doing things
better, faster, cheaper. Her cookbook EVA'S KITCHEN CONFIDENCE, is available
from http://www.diskuspublishing.com/
Author's URL: http://www.telusplanet.net/public/ekende
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Cheddar Herb Bread
From: Chris Williamson
This rich bread can be made either in a bread machine or by hand, and is step-by-step
easy. It fills the whole house with the aroma of baking cheese. If you like cheese crackers
or snacks, you are going to love this bread!
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-1/4 tsp. active dry yeast
cups bread flour
tbsp. sugar
/2 tbsp. salt
/2 tsp. dried marjoram
/2 tsp. oregano
/2 tsp. rosemary
/2 tsp. basil
/3 cup powdered nonfat milk
cup very warm water
-1/2 tsp. prepared yellow or Dijon mustard
cup shredded cheddar cheese
Instructions for Bread Machine:
Add dry ingredients to bread machine in the order listed.
In a separate small bowl, mix very warm water, mustard, and shredded cheddar cheese.
Stir.
Allow mixture to cool to lukewarm. Add to bread machine.
Set machine to white bread setting.
Makes one 1 ½ lb. loaf of savory Cheddar Herb Bread.
(If you want the bread to rise higher, add one egg yolk to warm water right before starting
machine.)
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