Gold Medal Cheddar-olive Bread

The very concept of “the weekend” is unbiblical. It turns Sunday into a second Saturday. Home Depot may gain, but we lose. It turns Sunday into the day we catch up on the stuff we were too lazy or disorganized to do on Saturday. It also turns Sunday into a day to ramp up for work or school on Monday. It hollows out not only Sunday but our whole week, because it marginalizes God and church and sermons and all the other vital things that happen in our lives only when we make the vital things also the central things. If we accept the world’s concept of “the weekend,” we inevitably end up “fitting God in” rather than centering the practical reality of our every week around Him. We trivialize Him, even as we allow secondary things to hijack the sacred place of centrality, we live soul-exhausted lives, and then we wonder why God isn’t more real to us, why church isn’t “working” for us, why we’re grumpy, and so forth.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Dairy		Bread machi, Bread maili	1	Servings

INGREDIENTS

		Regular Loaf:
3/4	c	Water
2	c	Bread flour
3/4	c	Sharp Cheddar Cheese
		Shredded
1	T	Sugar
1/2	t	Salt
3/4	t	Active dry yeast
		Quick-acting
1/2	c	Small pimiento-stuffed
		olives drained

INSTRUCTIONS

Large Loaf: 1 cup + 2T water 3 cups bread flour 1 1/4 Cups Shredded
Sharp Cheddar Cheese 1 1/2 T  sugar 3/4    tsp salt 1 1/4 t
Quick-acting active dry yeast 3/4 c Small pimiento-stuffed olives,
drained  Measure all ingredients except olives into bread machine pan
in the  order that the bread machine manufacturer suggests. Add olives
at the  time of the raisin/nut beep or 5 to 10 minutes before last
kneading  cycle ends. Select regular or rapid bake cycle. Do not use
the  delayed bake cycle. Remove baked bread from pan and cool on wire
rack.  >From: Kathy Hobel * kahobel@cts.com From: Bread-Bakers
Archives:  ftp.best.com/pub/reggie/archives/bread/recipe  Recipe By    
: Gold Medal Flour

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