| 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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