Gold medal cheddar-olive bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Regular Loaf: | ||
| ¾ | cup | Water |
| 2 | cups | Bread flour |
| ¾ | cup | Sharp Cheddar Cheese; Shredded |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Salt |
| ¾ | teaspoon | Active dry yeast; Quick-acting |
| ½ | cup | Small pimiento-stuffed olives; drained |
Directions
Large Loaf: 1 cup + 2T water 3 cups bread flour 1¼ Cups Shredded Sharp Cheddar Cheese
1 ½ T sugar
¾ tsp salt 1 ¼ t Quick-acting active dry yeast ¾ 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@...
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Gold Medal Flour