| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breadmaker, Dairy | 1 | Servings | ||
INGREDIENTS
| WALDINE VAN GEFFEN | ||
| VGHC42A- | ||
| 3/4 | c | Luke-warm water, 9 oz |
| 2 | c | Bread flour, 3C |
| 3/4 | c | Sharp cheddar, shred 1-1/4C |
| 1 | T | Sugar, 1-1/2tb |
| 1/2 | t | Salt, 3/4ts |
| 3/4 | t | Rapid Rise Yeast, 1-1/4ts |
| 1/2 | c | Sm pimiento-stuffed olives |
| well-drained 3/4C |
INSTRUCTIONS
Large loaf in parentheses. Measure all ingredients except olives and place in b/nm 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@prodigy.net> on Aug 23, 1997
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