| 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 | tb | Sugar (1-1/2tb) |
| 1/2 | ts | Salt (3/4ts) |
| 3/4 | ts | 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/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 <[email protected]> on Aug 23, 1997
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