Here you go: This is for a 2lb loaf in a bread machine. It makes a very soft, dense, almost doughy bread on my machine at the normal setting, you may want to increase the bake time a bit. As always, your machine will vary. Measurements are level unless noted. 1 1/8 cup warm, filtered water (9 oz.) 2 TBSP raw sugar (regular sugar works as well, I prefer the raw) 2 1/2 TBSP powdered milk (I use powdered whole, recipe says powdered skim) 2 1/2 TBSP oil (I use peanut, sesame will give you a darker, kind of "meaty" flavor) 1 1/4 tsp salt 3 cups bread flour, ~13% gluten 1 packet active dry yeast, regular rise 2-ish TBSP herbe-de-province, generous (adjust to your liking) 4oz (1/2 standard jar) grated powdered 5 cheese. Don't use ones that have rice flour filler like wal-mart shite. 1 small jar sliced green olives, with or without pimento. Wash the olives thoroughly to remove the brine and pat dry on a paper towel. You want the olives, not the salty brine. It's best to have your dry ingredients and olives at room temp. Add to your machine's tub, in this order: Water Oil Sugar Milk powder Salt herbs cheese olives flour Put the yeast on top of the flour and start the cycle. Depending on the dryness of the cheeses and the wetness of the olives, you may need to add a little water or a little more flour during the mixing cycle. You want to get a nice round dough ball that doesn't have dry spots, but doesn't have a soft bottom that flattens while it mixes. Let it bake and when done, immediately eject from the tub and let cool. Don't cut into it until it's cool, this will help preserve the moisture. The olives will keep this soft a little longer than normal, but eat up in a couple of days.