-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

           Title: Anita's Italian Herb Bread
       Recipe By: 
        Category: ABM; YEASTBREADS
 Main Ingredient: 
   Cuisine Style: 
           Yield: 16 Serving
Preparation Time: 0:00
    Cooking Time: 0:00

  [Amount] [Measure]    [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
                        MM BY HELEN PEAGRAM
     1 1/8 cup          Buttermilk
         3 cup          Bread flour
     1 1/2 tsp          Salt
     1 1/2 tbsp         Applesauce -- or oil
         1 tbsp         Sugar
       1/2 cup          Parmesan cheese -- grated
       1/4 tsp          Dried basil
       1/4 tsp          Dried oregano
     1 1/2 tsp          Yeast

[Preparation]
Makes 1 1/2 pound loaf.

Dump ingredients in bread machine in order recommended by
manufacturer. Crust light. Bake. Remove from pan promptly. Allow
to cool one hour before slicing.

Suggestions: Put half of cheese in with eggs and add other half
at beep for raisin bread setting. Use olive oil to accentuate
Italian taste. Per Lois Conway, the flavor improves if you used
imported Parmesan cheese. This loaf is very sensitive to high
humidity.

Downloaded 12/02/97 by Kathy Hudson from:
http://recipes.wenzel.net/a/ANITAS_ITALIAN_HERB_BREAD.html This
recipe, with no mention of applesauce but attributing this recipe
to Lois's sister Anita, appears in Linda Rehberg and Lois
Conway's BREAD MACHINE MAGIC, St. Martin's Press, 175 Fifth
Avenue, New York, NY 10010, 1992, page 27. ISBN 0-312-06914-6
Directions rephrased by Kathy Hudson. Some days no other bread
will satisfy this craving!

Recipe By :

From: Khudson123@aol.Com

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