Bread Machine Greek Feta Olive Bread:

Makes 1-pound Loaf.

1/2 cup crumbled feta cheese (2 ounces)
2/3 cup milk
1 tablespoon olive or vegetable oil
3/4 teaspoon salt
2 cups bread flour
3 tablespoons sliced pitted ripe olives, drained
2 teaspoons sugar
1 1/2 teaspoons bread machine yeast.

If feta cheese is packed in brine, drain it well and pat dry. Crumble cheese lightly into measuring cup (do not pack cheese). Add ingredients to bread machine pan in the order suggested by manufacturer, adding the cheese and the ripe olives with flour. (Cheeses vary in moisture content. If dough is too dry or stiff or too soft or slack, adjust dough consistency.

Recommended cycle; Basic/white bread cycle; medium/normal color setting.

Store bread in the refrigerator; bring to room temperature before serving.

CHECKING DOUGH CONSISTENCY:

Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional water 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft or sticky, add addtional bread flour, 1 teaspoon at a time.