Ingrients & Directions
—–WALDINE VAN GEFFEN
-VGHC42A—–
3/4 c Luke-warm water (9 oz)
2 c Bread flour (3C)
3/4 c Sharp cheddar; shred (1-1/4C
1 tb Sugar (1-1/2tb)
1/2 ts Salt (3/4ts)
3/4 ts Rapid Rise Yeast (1-1/4ts)
1/2 c Sm pimiento-stuffed olives;
-well-drained (3/4C)
Large loaf in parentheses. Measure all ingredients except olives and place
in b/nm 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.
Yields
1 Servings