Recipe - Fireside Cheddar-Olive Bread

WALDINE VAN GEFFEN
VGHC42A
Three fourths cup Lukewarm water (9 oz)
2 cup Bread flour (3C)
Three fourths cup Sharp cheddar; shred (11/4C
1 tablespoon Sugar (11/2tb)
One half teaspoon Salt (3/4ts)
Three fourths teaspoon Rapid Rise Yeast (11/4ts)
One half cup Sm pimientostuffed olives;
welldrained (3/4C)

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 MCRecipe Digest V1 #757 by Nancy Berry nlberry@prodigy.net on
Aug 23, 1997