Olive-Nut Appetizer Bread
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
1 10-inch loaf N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 packages dry yeast 1 cup warm water (105 to 115 F) 1 cup milk
3 tablespoons sugar 2 tablespoons butter or margarine 2 teaspoons salt
4-1/2 cups all-purpose four 2 cups (8 ounces) shredded sharp Cheddar cheese 3/4 cup sliced pimiento-stuffed olives
3/4 cup chopped walnuts



1 Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Combine milk, sugar, butter, and salt in a saucepan; heat until butter melts, stirring occasionally. Cool to 120 to 130 F. Gradually add milk mixture and flour to yeast mixture, stirring until smooth. Stir in cheese, olives, and walnuts.
2 Place batter in a well-greased bowl. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.
3 Stir batter well. Spoon batter into a well-greased 10-inch Bundt pan. Bake at 350 F for 50 minutes. Remove bread from pan, and let cool on a wire rack.

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