| 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 <nlberry@prodigy.net> on
Aug 23, 1997
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