Home Bread-Bakers v005.n031.3

Cheddar-Olive Bread

kahobel@ctsnet.cts.com (Kathy Hobel)
Fri, 12 Aug 1994 22:24:57 -0800
Here is a recipe for Cheddar Olive Bread that i got from a 5lb bag of Gold
Medal "Bread" flour

Gold Medal Cheddar-Olive Bread

                                                Regular          Large
Water                                           3/4 cup         1 cup + 2T
Bread flour                                     2 cups          3 cups
Shredded Sharp Cheddar Cheese      3/4 cup         1 1/4 Cups
Sugar                                               1 T               1 1/2 T
Salt                                                    1/2 t            3/4 t
Quick-acting active dry yeast           3/4 t           1 1/4 t
Small pimiento-stuffed olives, drained  1/2 c           3/4 c

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. 

Haven't tried it yet, maybe this weekend.

Kathy Hobel * kahobel@cts.com 
* San Diego CA *   
**The Life You Wanted is Out of Stock*It's Been Back-Ordered**