Place ingrediants in bread pan in the order recommended by the manufacturer. Dont use the delayed timer cycle since the cheese may spoil. Bake on light crust. NOTE: Due the differing moisture content of cheese, you may need to watch the dough ball to determine if it is too moist or too dry. Posted to MM-Recipes Digest V4 #285 by email@example.com (Serge Cyr) on Oct 29, 1997
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 16|
|Calories from Fat: 49 (13%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 3.8mg||1 %|
|Sodium 69.9mg||2 %|
|Potassium 110.4mg||3 %|
|Total Carbohydrate 66.2g||19 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 63.9g|
|Protein 12g||17 %|
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Calories per serving: 367
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