Fireside cheddar-olive bread

1 Servings

Ingredients

Quantity Ingredient
-----WALDINE VAN GEFFEN VGHC42A-----
¾ cup Luke-warm water (9 oz)
2 cups Bread flour (3C)
¾ cup Sharp cheddar; shred (1-1/4C
1 tablespoon Sugar (1-1/2tb)
½ teaspoon Salt (3/4ts)
¾ teaspoon Rapid Rise Yeast (1-1/4ts)
½ cup Sm pimiento-stuffed olives; well-drained (3/4C)

Directions

Large loaf in parentheses. Measure all ingredients except olives and place in b/n\\m pan in the order that the manufacturer suggests. Add olives at the time of the raisin/nut beep or 5 to 10 minutes before last kneading cycle ends. Select regular bake or rapid bake cycle. Do not use delayed bake cycle. Per Slice: CAL 90, FAT 3 gr.

Posted to MC-Recipe Digest V1 #757 by Nancy Berry <nlberry@...> on Aug 23, 1997

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