This sensational bread is even better toasted the next day. The shredded cheese blends into the dough, but the diced pieces create yummy pockets of melted cheese. Because some of the cheese is kneaded into the dough, this bread is not ideal for bread-machine preparation.
Recipe by Cooking Light October 1999
Credit: Randy Mayor
175 calories; calories from fat 23%; fat 4.4g; saturated fat 2.1g; mono fat 1.5g; poly fat 0.4g; protein 6.4g; carbohydrates 26.9g; fiber 0.5g; cholesterol 9mg; iron 1.5mg; sodium 203mg; calcium 70mg.