dsi1 wrote in rec.food.cooking:

> 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.

Snicker, I grabbed the front middle one. It had toes!

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