Title: Sourdough whole wheat herb bread bm
 Categories: Breads
      Yield: 24 Servings
 
MMMMM--------------------PLACE IN BREADMAKER-------------------------
    1/3 c  Water; warm, 105 degrees
      1 c  Sourdough starter
    1/2 c  Salad dressing, creamy onion
      1    Eggs
    1/2 ts Sage
    1/2 ts Thyme leaves
    1/2 ts Basil leaves
      1 ts Salt
      1 tb Sugar
      2 c  Flour, whole wheat
  1 1/2 c  Flour
      2 ts Yeast

MMMMM------------------------ADD AT BEEP-----------------------------
      1 c  Cheese, cheddar, shredded
 
  Sylvia's comments: this came out great except that the dough looked
  too dry, so I added a tiny bit more water and it overrose, with a
  texture a little too coarse to suit me. Next time I'll just use the
  amount of water called for.
  
  If you don't want whole wheat, but prefer a white bread base,
  substitute 3-1/2 cups bread or AP flour for the 2 Cups whole wheat
  AND the 1-1/2 cups bread or AP flour measurements.
  
  Posted on GEnie Food & Wine RT Dec 23, 1992 by C.SVITEK [cathy]
  
  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, GT Cookbook moderator at net/node 004/005, Internet
  sylvia.steiger@lunatic.com