Title: Gold Medal Cheddar-Olive Bread
Categories: Bread machi, Bread maili
Yield: 1 Servings

Regular Loaf:
3/4 c Water
2 c Bread flour
3/4 c Sharp Cheddar Cheese;
-Shredded
1 tb Sugar
1/2 ts Salt
3/4 ts Active dry yeast;
-Quick-acting
1/2 c Small pimiento-stuffed
-olives; drained

Large Loaf: 1 cup + 2T water 3 cups bread flour 1 1/4 Cups Shredded Sharp
Cheddar Cheese
1 1/2 T sugar
3/4 tsp salt 1 1/4 t Quick-acting active dry yeast 3/4 c Small
pimiento-stuffed olives, drained

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.

>From: Kathy Hobel * kahobel@cts.com
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Gold Medal Flour