Gold medal cheddar-olive bread

1 Servings

Ingredients

Quantity Ingredient
Regular Loaf:
¾ cup Water
2 cups Bread flour
¾ cup Sharp Cheddar Cheese; Shredded
1 tablespoon Sugar
½ teaspoon Salt
¾ teaspoon Active dry yeast; Quick-acting
½ cup Small pimiento-stuffed olives; drained

Directions

Large Loaf: 1 cup + 2T water 3 cups bread flour 1¼ Cups Shredded Sharp Cheddar Cheese

1 ½ T sugar

¾ tsp salt 1 ¼ t Quick-acting active dry yeast ¾ c Small pimiento-stuffed olives, drained Measure all ingredients except olives into bread machine pan in the order that the bread machine manufacturer suggests. Add olives at the time of the raisin/nut beep or 5 to 10 minutes before last kneading cycle ends. Select regular or rapid bake cycle. Do not use the delayed bake cycle. Remove baked bread from pan and cool on wire rack.

>From: Kathy Hobel * kahobel@...

From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Gold Medal Flour

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