Parmesan Bread

(by Linda Thorburn)

(Do not use the delay bake option of the bread baker for this recipe.)

3/4 c. water

2 t. olive or vegetable oil

2 c. flour

1/3 c. grated cheese

2 t. sugar

1 1/2 t. dry active yeast

3/4 t. salt, optional (garlic salt also works nicely)

Put water in bottom of the insert, and add oil.

Sprinkle flour on top of water, creating a barrier with the remaining ingredients.

Sprinkle cheese evenly around the insert.

Make an indent in the flour, and add sugar and yeast.

Sprinkle optional salt around the flour (not in the sugar/yeast indent).

Use these settings:

· White bread

· Light crust

· Large loaf

(Do not use Rapid Rise.)

(Read No Shame in Baking, the story that accompanies this recipe.)