Farmhouse White Multi-Grain Cheese Bread

By Addie

"A really easy and delectable loaf of bread from your Bread Making Machine! I use a mix of Farmhouse or Country White flour with multi-grain flour. The cheese is Parmesan cheese for a slightly "Cheesy" kick! This recipe is dependent on your Bread Machine - mine is a Russell Hobbs Breadman Ultimate and I use the White - Rapid - 2lb - Medium Crust - setting for this bread; that is just a guide, as your bread machine might be bit a different - but that setting has worked for my family & friends! An easy-to-whip-up family loaf which is healthy & very tasty. It is particularly good toasted the day after. If you don't want to use as much olive oil as I do - it IS good for you however - reduce it by 1 tablespoon; the texture is not as good, but it still works! PLEASE NOTE - I ALWAYS test my recipes at least twice before I post them. Your measurements MUST be spot on when making bread in a bread machine!" By French Tart

(Note: That particular bread in the photo above was not BAKED in a bread machine. It was made on the DOUGH cycle and then baked in the oven as a free-form loaf instead.)

Ingredients

• # 1 5/8 (360 ml) cup water, lukewarm
• # 2 1/2 tablespoons olive oil
• # 1 teaspoon salt
• # 1 1/4 teaspoons soft brown sugar OR
• # 1 1/4 teaspoons white sugar
• # 2 tablespoons non-fat powdered milk
• # 0.55 lb (250 g) multi-grain flour
• # 0.66 lb (300 g) white bread flour
• # 0.11 lb (50 g) Parmesan cheese, grated
• # 0.02 lb (7 g) dried yeast
• ======================

Preparation

Step 1

Depending on the order of ingredients for your bread machine - place either wet or dry ingredients into the bread pan of the bread machine; I have put this list in order of wet to dry.

Set your bread machine for a White 2lb loaf, rapid or normal and I find a medium crust works well on this - but it's up to personal taste!

Check within the first 5 minutes if there is enough liquid to dry, I say this as flours from different parts of the world can differ greatly! Adjust if necessary - it is NOT usual to have to add more flour or water.

Bake on desired setting according to your bread machine. Carefully remove pan from the machine when the cooking cycle has finished.

Cool slightly before slicing and spreading with plenty of butter -- Mmmmmmmmm!

(Don't forget to check BEFORE slicing if the mixing paddle is still inside the loaf - remove gently if it is.).

Great toasted next day and also great for Cheese & Pickle Sandwiches on the same day -- or Cheese and Ham, or Cheese & Chutney, or Cheese & Onion -- anything in fact!


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REVIEWS:



I had a bit of a hard time with weighing the ingredients but my scale is not accurate so I kind f guessed, LOL! I used my ABM but next time will do by hand - we just prefer bread done the old fashioned way. It smelled heavenly while baking and was so yummy still warm. It was only so so when it was cold, BUT - it is GREAT toasted the next day!

WOW! Great bread. First time I ever made bread using the metric system and I weighed all my ingredients. I did have to add some extra water. As you can see I cooked it in the oven. If someone can show me how to cook it in the machine and avoid those holes from the paddles, I would try it. Anyway, the flavor, the texture, the aroma and the taste make this bread very special. It is going into my "Very Best Recipes" Cookbook.

Excellent bread. I had no difficulty with it at all and it yielded a tall, well formed loaf. The taste is lovely with the Parmesan cheese and it made wonderful grilled ham and cheese with tomato sandwiches for lunch. I should say that I baked this in the oven - my machine paddle always sticks and tears a huge hole in the bread. The machine did all of the mixing and kneading however.

This was okay. I would have rather cooked it in the oven, didn't come out right from the bread machine. It rose too high and didn't cook all the way through