Barbecued corned beef and cheese bread

Yield: 15 Servings

Measure Ingredient
-Barb Day GWHP32A
1 pack Yeast
¼ teaspoon Sugar
2¾ cup Better for Bread flour
2 tablespoons Gluten
1 teaspoon Salt
⅛ teaspoon Baking soda
1 cup Sharp cheddar cheese;shredde
½ cup Canned corned beef;chopped
½ cup Barbecue sauce;bottled
¾ cup Very warm water
⅓ cup Canned corned beef;chopped
¼ teaspoon Ginger

Place all the ingredients (EXCEPT THE ⅓ CUP CORNED BEEF) into the pan in the order listed. Select white bread and push "Start." Add the chopped corned beef at the "beep," 88 minutes into the cycle. (33 min. with DAK Turbo II) This bread should be stored in the refrigerator or freezer. This tasty bread is reminiscent of the 1950s open-faced sandwich favorite made by covering split hamburger buns with canned comed beef, cheese slicesand a dollop of barbecue sauce, then heating them in the oven. Shared by Barb Day

From Gemini's MASSIVE MealMaster collection at

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