Romano-Oregano Bread

1 Review
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Yield
1 (1 1/2-pound) loaf, 12 servings
Esther J. Danielson
January 1996
RECIPE BY Cooking Light

Ingredients

  • 3 cups bread flour
  • 1 cup water
  • 3/4 cup (3 ounces) grated fresh Romano cheese
  • 3 tablespoons sugar
  • 1 tablespoon dried oregano
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 package dry yeast

Nutritional Information

  • Calories 181
  • Caloriesfromfat 21%
  • Fat 4.2g
  • Satfat 1.5g
  • Monofat 1.8g
  • Polyfat 0.5g
  • Protein 6.6g
  • Carbohydrate 28.7g
  • Fiber 0.2g
  • Cholesterol 7mg
  • Iron 1.8mg
  • Sodium 281mg
  • Calcium 87mg

How to Make It

Follow manufacturer's instructions for placing all ingredients into bread pan; select bake cycle, and start bread machine.

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