http://tinypic.com/r/wbt9wo/9

Finally got a decent camera. Photobucket seems wonky just now so made
a tinypic for ya.

Recipe used as follows (makes 2lbs, I did a freeform loaf and about 10
smaller buns)

1 1/3 c Buttermilk (made from powder and water)
1/3 c water
1-2 TB butter (cut up)
1/2 c hard strong cheese, slivered *
1/3 c firm brie, cut up
4 c flour (mix of all purpose and bread machine, probably 1/4c spelt in
there)
2 TB sugar
1 ts salt
2 ts bread machine yeast

**optional- 3 TB parsley, 2 ts black pepper blend, 1/2 TB poppy seed

Set machine to dough mode and load. I used the first 2 optional items
right away then waited until after first knead to add the poppy seeds
so they'd be in the outer crust. Remove from machine in 1.5 hours
(when it beeps it's done with dough mode) then shape. I used about 1/2
the dough for a long loaf and then made quite a few smaller buns. Set
on a large flat bread pan (I use pam so it doesn't stick) and place in
the oven with the light on. Let rise about 1 hour then remove, heat
oven to 400F and bake 17 minutes and check. If a tap is hollow, it's
ready. I actually do it by color for this recipe but if unsure, the
hollow tap works.

* For the cheese, sorry this one was long unwrapped and not sure other
than it was firm, pale tan inside, and probably was similar to a smoked
gouda yet firmer. Pretty sure at some stage it had a wax rind that's
been peeled off.
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