Recipe - Gold Medal Cheddar-Olive Bread

Regular Loaf:
Three fourths cup Water
2 cup Bread flour
Three fourths cup Sharp Cheddar Cheese;
Shredded
1 tablespoon Sugar
One half teaspoon Salt
Three fourths teaspoon Active dry yeast;
Quickacting
One half cup Small pimientostuffed
olives; drained

Large Loaf: 1 cup + 2T water 3 cups bread flour 1 One fourth Cups Shredded Sharp
Cheddar Cheese
1 One half T sugar
Three fourths tsp salt 1 One fourth t Quickacting active dry yeast Three fourths cup Small
pimientostuffed 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: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Gold Medal Flour