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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.
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