Cinco de mayo bread
8/03/2010 categorie
Ethnic Breadmaker
PAM GONZALEZ (GFNS81B)
2/3 c Water
2 c White bread flour
2 ts Sugar
1/2 ts Salt
2 ts Olive oil
2/3 c Corn meal
1/3 c Creamed corn
2 tb Green chilies; (canned; dice
1 ts Jalapeno peppers; (canned; d
1 ts Dried cilantro
2 ts Yeast
This is from Electric Bread. I'm putting the ingreds for what they
call a "regular loaf" because the "large loaf" could've been used for
special effects for a volcanic eruption. My sister and I are drooling
over the idea of serving this with chili at a football party this
fall. Would also be great cut into triangles (which is how I cut my
bread when I don't want to plop a big square slice >>> down for
somebody); toasted, then run under the broiler with cheddar cheese on
it. YUMMM. Make sure to drain chilies and peppers well; don't get
juice in eyes; I didn't bother to chop since they were decimated by
the kneading anyway... Adios! 07/16 04:58 pm EDT
Pam in Atlanta,GA Re-Formatted by Elaine Radis; 3/92
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