Category: Bread

-----WALDINE VAN GEFFEN VGHC42A-----

3/4 cup Luke-warm water (9 oz)

2 cup Bread flour (3C)

3/4 cup Sharp cheddar, shred (1-1/4C

1 tbsp Sugar (1-1/2tb)

1/2 tsp Salt (3/4ts)

3/4 tsp Rapid Rise Yeast (1-1/4ts)

1/2 cup Sm pimiento-stuffed olives, well-drained (3/4C)

Large loaf in parentheses. Measure all ingredients except olives and place in b/n\m pan in the order that the manufacturer suggests. Add olives at the time of the raisin/nut beep or 5 to 10 minutes before last kneading cycle ends. Select regular bake or rapid bake cycle. Do not use delayed bake cycle. Per Slice: CAL 90, FAT 3 gr.



Posted to MC-Recipe Digest V1 #757 by Nancy Berry <nlberry@prodigy.net> on Aug 23, 1997