rosie wrote in rec.food.cooking:

> On Tuesday, October 6, 2015 at 1:50:15 PM UTC-5, cshenk wrote:
> > for 2lb loaf:
> >
> >
> >
> > 1/4 c milk
> > 1 2/3 cups shredded cheese (mix cheddar and Monterey Jack)
> > 1/2 c water
> > 1 egg
> > 4 cups flour (fluff and load with a spoon to the measure cup)
> > 3 TB sugar
> > 1 TS salt
> > 1 1/2 TS yeast
> > 1 TS black pepper blend (my addition) Alternate, chipotle seasoning
> >
> >
> >
> > Set machine to dough mode. Shape to small rolls (should get about
> > 18) or place some in a baking pan for toast later. Let rise about
> > 1 hour then preheat the oven to 400F and bake 14 minutes.
> > --
>
> Thanks Carol, I love rolls and this looks a bit different from m
> recipe I will try it !!

Smile, let me know if you like that version!

I liked the chipotle (hope I spelled that right so the spelling police
do not decend on me). I want to try a variation with buttermilk. This
time with minced/shredded boarshead hard sausage added in place of the
cheese. Not much, just enough to play with my food (grin). 1/3 cup
seems right as it's very low fat. Mince in some leeks maybe (1/8 c
greens fine mince?)

Although a bit more complex than the above, I suspect it will be a good
bread with a bit of distinct flavor to it.





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