Ingredients

1 pound loaf
1 3/4 C. whole wheat flour
3/4 C. bread flour
1/2 C. grated Asiago or Parmesan cheese
1/4 C. dry milk
1 tsp. sea salt
2/3 C. water
1 large egg, beaten
1/4 C. + 1 Tbsp. olive oil
1 Tbsp. honey
1 package active dry yeast
2 cloves crushed garlic
1 Tbsp. minced fresh basil or 1 tsp. dried basil
1 1/2 pound loaf
2 C. whole wheat flour
1 C. bread flour
3/4 C. grated Asiago or Parmesan cheese
1/3 C. dry milk
1 1/2 tsp. sea salt
7/8 C. water
2 large eggs, beaten
1/4 C. + 2 Tbsp. olive oil
2 Tbsp. honey
4 tsp. active dry yeast
3 clove crushed garlic
2 Tbsp. minced fresh basil or 2 tsp. dried basil

Cooking Instructions

Carefully measure flours, cheese, dry milk, sea salt, water, egg, the 1 or 2 Tbls. of oil, honey and yeast to pan in order that the manufacturer directs. Program for whole wheat dough mode and press start. At the end of the rising cycle, turn dough onto a lightly floured surface. Cover dough and let rest for 10 minutes. In a shallow bowl, combine 1/4 C. oil with the crushed garlic and basil. Set aside. Lightly oil an 8 or 9 inch round cake pan. Divide the dough into 10 pieces (for the 1 pound loaf – or 14 for the 1 1/2 pound loaf) and shape each into a ball. Roll each ball in the garlic and oil and place in the pan. Cover and let rise for 30 minutes. Bake the bubble in a preheated 400 oven for 30 minutes or until golden brown. Allow to cool for 10 minutes before serving warm.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: