Italian Garlic/Pepper Bread

MICHAEL MCGEE (SSHT99A) 1 1/3 cup Water

1 1/4 teaspoon Salt

1 teaspoon Sugar

3 cup Bread flour

2 1/2 teaspoon Yeast

1/2 teaspoon Garlic powder -- (or to taste)

1/2 teaspoon Very coarsley ground pepper

(or to taste) 1/2 cup Parmesan cheese -- UP TO 1 C

cut in 1/2 inch squares.

Add the final three ingredients ans late as possible in the final kneadin= g stage. The bread is better if the islands of cheese are identifiable a= nd if the pepper does not get GROUND into the dough by the kneading proce= ss.

I enjoyed this bread at an Italian restaurant, so I tried to match it as= close as I could. Used the basic recipe fro Italian bread in "The Bread= Machine Cookbook" (#1) and addedthe garlic and pepper.

Good luck. Hope this works out for you. Please let me know of your imp= rovements on this very basic recipe.

Mike McGee in Palatine, Il Formatted by Elaine Radis BGMB90B; APRIL `93