For a 2lb loaf in a bread maker. Use 2lb setting (obviously!) 9 oz. warm water + some more for later 2 1/2 TBSP whole milk powder (skim will work too, but I prefer whole) 2 1/2 TBSP olive oil. Replace a little with sesame for a different taste. Peanut oil also works fine here 2 TBSP raw sugar crystals 1 1/4 tsp salt 1 1/2 tsp active dry yeast (use a little less if your yeast is really good.) 3 cup bread flour, settled and leveled. 1/2 cup dry grated cheeses. I use a 5-cheese blend 1 very generous TBSP of herb de province 1/8 scant cup sliced green olive, rinsed and patted dry handful of crumbled bacon. Soak the grease off if you're cooking it yourself. Add 9oz of water and the oil to the tub, then add milk powder, sugar, and salt. Add herbs and cheeses Add flour Add yeast to top of flour Start your machine and observe the dough ball. It's going to be dry, so add a little water at a time to get a good mix. I've had good luck with a wet slightly slumpy dough on this one, but experiment with yours. The amount of water you'll need is going to depend on how dry the cheese is. When the machine indicates that you should add things (mine does this about about 40 minutes in) add the bacon and olives. Make sure you've washed the brine off the olives, you don't need more salt. Don't overdo it with the add-in stuff, you want bread, not meat dough. The dough will look bumpy from the herbs and things. Let it finish and bake as normal, remove from the tub immediately after it's done and let fully cool before slicing into it. Beyond the basic recipe of white bread, this is just kind of a "throw it in until you get something you like" recipe. This will usually rise to just barely the top of the tub when done baking. This is essentially the "plain white bread" recipe for your baker with stuff in.