8 : sl White bread
15 : g Unsalted butter; ( 1/2oz)
250 : g Cheddar cheese; thinly
-sliced : -sliced (8oz)
1 : 250 gram pac smoked ham;
-thin : -thin slices
4 : Tomatoes; sliced thinly
Salt : Salt and freshly ground
-black : -black pepper
3 : md Size eggs
2 : tb Olive oil
2 : c All purpose flour
1 : tb Sugar
2 : 1/ ts Baking powder
1 : ts Pepper
1/2 : ts Baking soda
1/2 : ts Salt
6 : tb Chilled unsalted butter; cut
-into : -into 1/2-inch
; : ; pieces (3/4 stick)
1 : /4 c Grated extra-sharp cheddar
-cheese : -cheese
1 : c Cold buttermilk; (about)
1 : Egg beaten with tablespoon
-milk; : -milk; (glaze)
Poppy : Poppy seeds
1 : lb Sharp cheddar cheese;
0: All ingredients should be at room temperature
1: Place in pan in order suggested by machine's manual
2: Because the moisture content of vegetables varies a lot, it is important to watch the amount of liquid used
3: Do not add any extra liquid until the machine has kneaded long enough to extract liquid from the vegetables
4: At first, the dough appears dry, even crumbly, but it is easy to see the vegetables begin to release their moisture and the dough ball form
5: If a soft, round, slightly tacky ball has not formed near the end of kneading, more liquid can be added one tablespoon at a time
6: Posted by Jr Byers to the Fidonet Recipes echo 1-98 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa
7: net> on Sep 07, 98