Sorry, I was at fault for missing the fact that you don't have a bread machine. But if you like that combination of ingredients, you can work with the suggestions here from joannaw and ksrosgers or look for a comparable recipe. Most sources talk about adapting conventional recipes to a bread machine, not the other way around. If you want to use that recipe, here's how to do it: Take 1 1/2 cups of warm water (no more than 105 degrees); add the sugar and the yeast and leave it to "bloom." Meanwhile, stir together 2 1/1 cups of the flour (reserve the rest for kneading in if the dough is too soft), the powdered milk, the salt, basil, pepper and shredded cheese. When the yeast has bloomed in the liquid, then you want to add the liquid mixture, the lemon juice and the reserved oil to the dry seasoned flour mixture. You can do it by hand or with a stand mixer. [There are some strategies for withholding the salt till later for a better rise and for adding some of the flour to make a batter, letting that rest a while then adding the remainder of the flour, but since you're a beginning baker it's simpler to just do it all at once except for the reserved half-cup of flour. This recipe has plenty of yeast so adding the salt right away isn't a problem anyway.] You have two choices with the chopped tomatoes. You can get 2/3 of the flour mixture added then toss the chopped tomatoes with the last 1/3 and mix that into the dough. Tossing the tomatoes with the flour helps separate them so they don't clump together in one glob. It's a good strategy for adding any ingredient (nuts, dried fruits, etc.) to quick breads, yeast breads, cakes. That way they stay separate and don't sink. Or you can mix up the dough and then knead the tomatoes in. That's harder. Once you have the dough check to see how stiff it is. You can add more flour with the mixer or you can take the dough and scrape it out onto a lightly floured board. (Use some of the half-cup you held back). Then gently knead the bread until the dough is smooth and resilient. This may be a sticky dough because of the oily ingredients, so oiling your hands will help. One thing to remember: The most common beginner mistake is adding too much flour; less is better. Once the dough has come together and is smooth, put in an oiled bowl. Turn the dough ball so all sides are oiled. Cover with a cloth and allow to rise until nearly double. Then turn out on the floured board again, give it a quick final knead and put in your greased pan. Allow to rise a second time and bake. Any of the recipes ksrogers linked to should give you comparable baking temps and times. You can also check u-tube for videos of kneading, etc. if visual will help. Good luck and let us know how your bread turns out. Carol

I generally use Roquefort, and I make a very simple recipe: 1/8 pound Roquefort cheese, as fresh as possible 1 tbsp black pepper, coarsely ground 3-4 dashes cayenne 3-4 Tbsp freshly squeezed lemon juice (Meyer lemons preferred) approx. 1-1/2 cups mayonnaise (Best Foods or HellmannâÂÂs) Break the cheese in a small bowl with a fork and add the lemon juice. Mix by hand--do not use a blender. If you like to have small lumps of cheese in the dressing, reserve some of the cheese to put back in later. Add the pepper and cayenne and stir with the fork. Add cheese lumps at this time if you have reserved any and stir in carefully so that they will not become blended. Add the mayonnaise - the amount you add will depend on how strong a Roquefort flavor you desire. I like it fairly strong, but no Worchestershire sauce. Chill for at least half an hour before serving. I have sometimes substituted part sour cream for some of the mayo, but normally I use all mayo for a salad dressing and part sour cream for a dip. If I use Bleu cheese instead of Roquefort, I increase the quantity a bit. Lars

In all due respect, MsMito, I don't find that answer snippy. Unless her tone of voice was off? But it's likely she doesn't have an exact recipe, and just cobbles those ingredients together until it looks right. I mean, it does sound kind of simple. The only real question in my mind, without having seen the dish, is the proportion of ham to potato. The words "can" and "pkg" are a bit nebulous. And I think I'd use pepper jack to kick it up a little. But, really, you shouldn't have much trouble replicating it.

Here you go: Cheese Straws 1 (5 ounce) jar Kraft Olde English Cheese spread 2 sticks butter, softened (no substitute) 1-3/4 cups all-purpose flour cayenne pepper, to taste Preheat oven to 350° F. Cream cheese and butter until smooth and fluffy, add pepper, then mix in flour until well mixed. Line baking sheets with foil, first to save clean up and second, to cut down on breakage. On ungreased foil, pipe cheesestraws with star or basketweave tip onto foil into 3 inch strips and bake approximately 10-12 minutes or until edges are lightly browned.