Farmhouse White Multi-Grain Cheese Bread - Bread Machine

French Tart's Note:

A really easy & 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 dependant 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 particlarly 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 - and photograph them wherever possible - as you can see from the photo, this bread DID cook right the way through, and, your measuremnts MUST be spot on when making bread in a bread machine!

• Total Time: 3 hrs 30 mins
• Prep Time: 10 mins
• Cook Time: 3 hrs 20 mins

Ingredients:

Yield: 1 Loaf

• 360 ml water, luke warm
• 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
• 250 g multi-grain flour
• 300 g white bread flour
• 50 g parmesan cheese, grated
• 7 g dried yeast

Directions:

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.
2. 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!
3. 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 or less than a few millilitres or grammes either way.
4. Bake on desired setting according to your bread machine.
5. Carefully remove pan from the machine when the cooking cycle has finished.
6. Cool slightly before slicing and spreading with lashings of butter -- Mmmmmmmmm!
7. (Don't forget to check BEFORE slicing if the mixing paddle is still inside the loaf - remove gently if it is.).
8. 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!

Reviews

[wicked cook 46]

I had a bit of a hard time with weighing the ingredients but my scale is not accurate so went by feel LOL Used my ABM but next time will do by hand we just prefer bread done the old fashioned way . It smelled heavenly baking and was so yummy still warm. We were only so so when it was cold BUT it is GREAT toasted the next day. Made for PAC spring 2009

[Sage]

WOW! Great bread.First time I make bread using the metric system and 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. Anyways,the flavour, the texture, the aroma and the taste make this bread very special. It is going in my Best from Zaar Cookbook. Thank you for posting.I just had to include a picture. Sage/Rita

[CaliforniaJan]

This is an easy, hearty bread that I served sliced thickly with "Cheddar Cheese and Chutney Toasted Doorstep Sandwich!" for a wonderful lunch. It is pictured with this sandwich in the photo I posted. Thanks for another justification of owning a bread machine.