9 oz Marinated artichoke hearts
1/2 tbs Yeast
1 1/2 c Bread flour
1 1/2 c Whole wheat flour
1/3 c Cracked wheat
1 1/2 tbs Sugar
1/2 tbs Salt
1/4 tsp Black pepper
3 tbs Parmesan, grated
1 c Water; warm
Recipe
Drain artichoke hearts, reserving 3 tb liquid. Bring all ingredients to room temperature and pour into bakery, in order suggested by manufacturer. Select "white bread" or basic cycle and push Start. In hot & humid weather, use 1/8 c less water. Since the flavor of this loaf is not too assertive, but the texture is substantial, it is a good sandwich bread for spicy meats, such as salami or pate, and ripe cheese. For early in the day eating, toast and spread with orange marmalade or apple butter.