Add the final three ingredients as late as possible in the final kneading stage. The bread is better if the islands of cheese are identifiable and if the pepper does not get GROUND into the dough by the kneading process. I enjoyed this bread at an Italian restaurant, so I tried to match it as close as I could. Used the basic recipe from Italian bread in "The Bread Machine Cookbook" (#1) and added the garlic and pepper. Good luck. Hope this works out for you. Please let me know of your improvements on this very basic recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1523g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 206 (4%)|
|Amt Per Serving||% DV|
|Total Fat 22.9g||31 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 0mg||0 %|
|Sodium 39.7mg||1 %|
|Potassium 1632mg||43 %|
|Total Carbohydrate 990g||291 %|
|Dietary Fiber 36.1g||145 %|
|Sugars, other 953.9g|
|Protein 164.7g||235 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4919
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!