Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -Marie Frainier *DGCP02C* |
| ½ cup | Water |
| 2 cups | Bread Flour |
| 3 tablespoons | Plain yogurt |
| 2 teaspoons | Nonfat Dried Milk |
| 1 tablespoon | Sugar |
| 1 teaspoon | Salt |
| 2 teaspoons | Applesauce |
| 1 pinch | Garlic powder |
| 4 teaspoons | Chopped black olives |
| ½ teaspoon | Sweet basil |
| ½ teaspoon | Dill weed |
| 2½ tablespoon | Feta cheese |
| 2½ tablespoon | Pureed cucumber |
| 1 teaspoon | Yeast |
*** cucumber should be peeled, sliced, seeded, and then pureed. If the feta cheese is packed in water, drain well. Finely chop black olives. 1 POUND LOAF