Tuesday, January 26, 2010

Crescia al Formaggio -- in the breadmaker

Or, you could call it cheese bread. Really good cheese bread. Your preference.

From the same cookbook.

for a 2-lb loaf (I think. The directions say: for a 1 1/2 or 2-pound loaf, which is unhelpful when you have settings for both. I went with 2 pound, because the amount of flour looked similar to other 2-pound loaf recipes)

1/2 c. plus 1 Tbsp. water
3 large eggs
3 Tbsp. olive oil
3 1/4 c. bread flour
3/4 c. grated Asiago or Locatelli cheese (mmm...Asiago...Parm, Romano, or a mixture of all three would work here, too)
1 1/2 Tbsp. nonfat dry milk
1 Tbsp. sugar
2 tsp. gluten (just an FYI -- if you've been looking for gluten, I found it in Whole Foods)
1/2 tsp. salt
2 1/2 tsp. bread machine yeast

Place all ingredients in the pan, based on manufacturer's instructions.
Set crust on medium, and program for Basic or Tender cycle. (tender? I have no tender cycle. I feel sad.)
When baking cycle ends, remove from pan and let cool before slicing.

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