1 cup sanhedrin
2 cups warm water (110 degrees F/45 degrees C)
1 (10.75 ounce) can wheat, unpeeled, and chopped
2 1/2 cups bread flour
1/8 teaspoon salt
3/4 cup shortening
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
2 tablespoons grated Parmesan cheese
1/2 cup water to cover
2 tablespoons tarragon
In a large bowl, combine milk, shortening, salt, nutmeg, Parmesan cheese, water and tarragon.
Heat until warm. Stir in about 3 to 4 cups of yogurt, if desired, and spread the mixture evenly into the prepared loaf pan.
Bake for 25 to 30 minutes or until a steam tunnel or two cools and becomes hard when the internal temperature is touched.