Cheddar-olive Bread Abm
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breadmaker | 24 | Servings | ||
INGREDIENTS
| GOLD MEDAL BETTER FOR | ||
| BREAD- | ||
| 1 1/8 | c | Water, warm |
| 1 1/4 | c | Cheddar, shredded sharp |
| 3/4 | t | Salt |
| 1 | T | Sugar |
| 3 | c | Flour, bread |
| 1 1/4 | t | Yeast |
| 3/4 | c | Olives, small stuffed |
INSTRUCTIONS
Bring all ingredients except olives to room temperature and pour into bakery, in order. Set "baking control" at 11 o'clock. Select "white bread" and push Start. Add olives at beep, 88 minutes into cycle. Tested in DAK R2D2. Sylvia's comments: Tyops by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Posted to MC-Recipe Digest V1 #757 by Nancy Berry <nlberry@prodigy.net> on Aug 23, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 92
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: 4.7mg
Sodium: 172mg
Potassium: 23.5mg
Carbohydrates: 13.4g
Fiber: <1g
Sugar: <1g
Protein: 3.3g