GREEK ISLE BREAD

REGULAR 1 LB LOAF:
1/2 cup water
2 cups white bread flour
3 tablespoon plain yogurt
2 teaspoon dry milk
1 tablespoon sugar
1 teaspoon salt
2 teaspoons butter
1 pinch garlic powder
4 teaspoons chopped black olives
1/2 teaspoon sweet basil
1/2 teaspoon dill weed
2 1/2 tablespoons feta cheese
2 1/2 tablespoons pureed cucumber
1/2 teaspoon fast rise yeast (or 1 tsp active dry yeast)

LARGE 1 1/2 TO 2 LB LOAF:
3/4 cup water
3 cups white bread flour
1/4 cup plain yogurt
1 tablespoon dry milk
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 tablespoon butter
1/4 teaspoon garlic powder
2 tablespoons chopped black olives
3/4 teaspoon sweet basil
3/4 teaspoon dill weed
1/4 cup feta cheese
1/4 cup pureed cucumber
3/4 teaspoon fast rise yeast (or 1 1/2 tsp active dry yeast)

Follow loading instructions per your owner's manual. This recipe can be used with the regular and rapid bake cycles.

Hints:
Cucumber should be peeled, seeded, and then pureed. If the feta cheese is packed in water, drain well. Finely chop the black olives.

Makes 1 loaf
Source: Electric Bread: The Best in Bread Machine Baking by Suzan Nightingale