Fireside cheddar-olive bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----WALDINE VAN GEFFEN VGHC42A----- | ||
| ¾ | cup | Luke-warm water (9 oz) |
| 2 | cups | Bread flour (3C) |
| ¾ | cup | Sharp cheddar; shred (1-1/4C |
| 1 | tablespoon | Sugar (1-1/2tb) |
| ½ | teaspoon | Salt (3/4ts) |
| ¾ | teaspoon | Rapid Rise Yeast (1-1/4ts) |
| ½ | cup | Sm pimiento-stuffed olives; well-drained (3/4C) |
Directions
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@...> on Aug 23, 1997