| 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
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”