Barbecued corned beef and cheese bread
15 Servings
Ingredients
| Quantity | 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 |
Directions
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 www.synapse.com/~gemini