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

Here's another take on cornmeal, grits and hominy grits. Cornmeal = ground corn. Grits = corn ground a little courser than cornmeal and cooked like cornmeal mush. Hominy grits = ground hominy cooked like cornmeal mush. Confusingly, hominy grits are often (usually?) referred to simply "grits". If that isn't confusing enough, there is also corn flour, masa harina (hominy ground fine as flour), fresh masa, polenta, etc. There is much debate (not just here) over the meaning of the names and the correct or tastiest way to prepare each of these. I have my own strong preferences and am still experimenting and learning. Feel free to correct me. Can we at least agree that it's all corn? Jim

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

This is the one I have used many times. It is yummy plain or with a fruit topping. We never have enough left to freeze so I can't answer that question. Cheesecake Factory Cheesecake Created by 4WA0GpaQn8TAC2, Sunday, 16 January 2000 Average user rating / 4 3 Users Voted Description This cheesecake is based from the one that you can purchase from Sam's Wholesale Club. You will find the nut crust quite unusual. Source Copykat Recipe Crust 121/4 C. Finely Chopped Pecans 1/4 C. Finely Chopped Almonds 1/4 C. Finely Chopped Walnuts 3/4 C. Finely Chopped Vanilla Wafers 2 Tbsp. Melted Butter 9" Springpan (coat lightly with butter) Mix all nuts and vanilla wafer crumbs with melted butter and press in the buttered spring pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside. Filling 1 1/2 lb. Cream Cheese 1 1/3 C. Sugar 5 Large Eggs 16 oz. Sour Cream 1/4 C. Flour 2 tsp. Vanilla 2 tsp. Lemon Juice All above ingredients should be at room temperature before your begin. Methods/steps Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well. Pour cream cheese into the spring pan. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours. A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.