On Sunday, December 4, 2016 at 7:22:31 AM UTC-10, cshenk wrote:
> 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.
> --

I'll take the piece in the second row, 3rd from the left. Thank you.