-PLACE IN BREADMAKER-
1/3 c Water; warm, 105 degrees
1 c Sourdough starter
1/2 c Salad dressing, creamy onion
1 Eggs
1/2 ts Sage
1/2 ts Thyme leaves
1/2 ts Basil leaves
1 ts Salt
1 tb Sugar
2 c Flour, whole wheat
1 1/2 c Flour
2 ts Yeast
-ADD AT BEEP-
1 c Cheese, cheddar, shredded
Sylvia’s comments: this came out great except that the dough looked
too dry, so I added a tiny bit more water and it overrose, with a
texture a little too coarse to suit me. Next time I’ll just use the
amount of water called for.
If you don’t want whole wheat, but prefer a white bread base,
substitute 3-1/2 cups bread or AP flour for the 2 Cups whole wheat
AND the 1-1/2 cups bread or AP flour measurements.
Yields
24 Servings