My recipie: Dry: * 2 1/2 TBSP Whole Cream Milk Powder * 2 TBSP Turbinado sugar * 1 1/4 tsp Table salt * 3 level packed cups King Arthur (White!) bread flour * 1/4 cup herbe de provence blend * 1/2 cup fine dry 4-cheese mix (pasta cheese) * 1/4 cup grated parmesan shreds Wet: * 9 oz (1 1/8 cup) warm water + 2-3 TBSP reserve * 1 TBSP sesame oil * 1 1/2 TBSP olive oil Yeast: * 1 packet active dry quick-rise Place all wet ingredients in mixing bowl (save reserve water.) Place dry ingredients on top, ending with flour. Place yeast on top of flour. Begin mixing, dough should be firm and springy to the touch and should loosely keep shape. You will need to add 1-3 TBSP (or more) water depending on how dry your cheese is, if the dough is crumbly then it's too dry. Double rise like normal and bake at 400F for 40-60 minutes (normal crust setting in machine) or until top is golden brown and sounds somewhat hollow when knocked on. Allow to cool to just above room temp before cutting as to retain moisture. (Glass pans use 350F) Makes a pleasingly dense 2lb loaf. Stores for about 2 days before becoming stale.