Recipe: Greek-Style Bread (using feta and olives, bread machine)

GREEK-STYLE BREAD

FOR A 1 POUND LOAF:
1/2 cup crumbled feta cheese (2 oz)*
2/3 cup milk
1 tablespoon olive or vegetable oil
3/4 teaspoon salt
2 cups bread flour
3 tablespoons pitted sliced ripe black olives, drained
2 teaspoons sugar
1 1/2 teaspoons Fleischmann's Bread Machine Yeast

FOR A 1 1/2 POUND LOAF:
3/4 cup crumbled feta cheese (3 oz)*
1 cup milk
1 tablespoon olive or vegetable oil
1 teaspoon salt
3 cups bread flour
1/4 cup pitted sliced ripe olives, drained
1 tablespoon sugar
2 teaspoons Fleischmann's Bread Machine Yeast

Add ingredients to bread machine pan in the order suggested by manufacturer, adding cheese and olives with flour. (Cheeses vary in moisture content. If dough is too dry or stiff or too soft or slack, adjust dough consistency - see Adjusting Dough Consistency tip below.)

RECOMMENDED CYCLE:
Basic/white bread cycle; medium/normal crust color setting.

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

ADJUSTING 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 liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time.

*If feta cheese is packed in brine, drain well and pat dry. Crumble cheese lightly into measuring cup (do not pack cheese).

Makes 1 loaf
Source: Recipe booklet: Bread Machine Recipes, Favorite Brand Name Recipes, June 6, 2000