Title: Asiago Bubble Bread
Categories: Breadmaker
Yield: 1 Batch

1 LB. LOAF
1 3/4	c	Whole wheat flour
3/4	c	Bread flour
1/2	c	Grated asiago OR parmesan cheese
1/4	c	Dry milk
1	ts	Sea salt
2/3	c	Water
1	lg	Egg, beaten
1/4	c	+ 1 tb. olive oil
1	tb	Honey
1	pk	Active dry yeast
2	cl	Crushed garlic
1	tb	Minced fresh basil OR 1 tsp. dried basil
1 1/2 LB. LOAF
2	c	Whole wheat flour
1	c	Bread flour
3/4	c	Grated asiago OR parmesan cheese
1/3	c	Dry milk
1 1/2	ts	Sea salt
7/8	c	Water
2	lg	Eggs, beaten
1/4	c	+ 2 tbsp. olive oil
2	tb	Honey
4	ts	Active dry yeast
3	cl	Crushed garlic
2	tb	Minced fresh basil OR 2 tsp. dried basil

SOURCE: The Bread Machine Gourmet by Shea Mackenzie, copyright 1993, ISBN #0-89529-560-1. MM format by Ursula R. Taylor. 1. Carefully measure flours, cheese, dry milk, sea salt, water, egg, the 1 or 2 tbsp. of oil, honey and yeast to pan in order that the manufacturer directs. 2. Program for whole wheat dough mode and press start. 3. At the end of the rising cycle, turn dough ont onto a lightly floured surface. Cover dough and let rest for 1o minutes. In a shallow bowl, combine 1/4 cup oil with the crushed garlic and basil. Set aside. 4. Lightly oil an 8 or 9 inch round cake pan. Divide the dough into 10 pieces (for the 1 lb. loaf - or 14 for the 1 1/2 lb. loaf) and shape each into a ball. Roll each ball in teh garlic and oil and place in the pan. Cover and let rise for 30 minutes. Bake the bubble in a preheated 400~ oven for 30 minutes or until golden brown. Allow to cool for 10 minutes before serving warm.

From: Ursulataylor To: All

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