Cheddar-Olive Bread
Typed by R. Thompson
From: Gold Medal Better for Bread flour bag.

LARGE LOAF
1 cup water plus
2 tbsp water
3 cups bread flour
1 1/4 cups sharp cheddar cheese, shredded
1 1/2 tbsp sugar
3/4 tsp salt
1 1/4 tsp quick-acting dry yeast
3/4 cup small pimiento-stuffed olives, well drained

REGULAR LOAF
3/4 cup water
2 cups bread flour
3/4 cup sharp cheddar cheese, shredded
1 tbsp sugar
1/2 tsp salt
3/4 tsp quick-active dry yeast
1/2 cup small pimiento-stuffed olives well drained

Prepare Regular loaf if your bread machine recipe typically calls for 2 cups flour. Prepare Large loaf if it typically calls for 3 cups flour. 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.