| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bread machi, Bread maili |
1 |
Servings |
INGREDIENTS
|
|
Regular Loaf: |
| 3/4 |
c |
Water |
| 2 |
c |
Bread flour |
| 3/4 |
c |
Sharp Cheddar Cheese; Shredded |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 3/4 |
ts |
Active dry yeast; Quick-acting |
| 1/2 |
c |
Small pimiento-stuffed olives; drained |
INSTRUCTIONS
Large Loaf: 1 cup + 2T water 3 cups bread flour 1 1/4 Cups Shredded Sharp
Cheddar Cheese
1 1/2 T sugar
3/4 tsp salt 1 1/4 t Quick-acting active dry yeast 3/4 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@cts.com
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By : Gold Medal Flour
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