Recipe Collection
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Recipe: Gold Medal Cheddar-Olive Bread
Categories: Bread machi, Bread maili
Yield: 1 Servings
Regular Loaf:
3/4 c Water
2 c Bread flour
3/4 c Sharp Cheddar Cheese;
-- Shredded
1 tb Sugar
1/2 ts Salt
3/4 ts Active dry yeast;
-- Quick-acting
1/2 c Small pimiento-stuffed
-- olives; drained
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
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