Cajun bread-abm
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Water |
| ¼ | cup | Onion; Chopped |
| ¼ | cup | Green Bell Pepper; Chopped |
| 1 | Clove Garlic; Finely Chopped | |
| 2 | teaspoons | Margarine Or Butter; Softened |
| 2 | cups | Bread Flour |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Creole Or Cajun Seasoning |
| ¾ | teaspoon | Salt |
| 1 | teaspoon | Bread Machine Yeast |
| ¾ | cup | Water |
| ⅓ | cup | Onion; Chopped |
| ⅓ | cup | Green Bell Pepper; Chopped |
| 1 | Clove Garlic; Finely Chopped | |
| 1 | tablespoon | Margarine Or Butter; Softened |
| 3 | cups | Bread Flour |
| 2 | tablespoons | Sugar |
| 2 | teaspoons | Cajun Or Creole Seasoning |
| 1¼ | teaspoon | Salt |
| 1¾ | teaspoon | Bread Machine Yeast |
Directions
1-LB LOAF - 8 SLICES
1½ LB LOAF - 12 SLICES
Make 1 ½ lb. recipe for bread machines that use 3 cups flour; or make 1 lb recipe for bread machines that use 2 c flour.
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light Crust color. Do not use delay cycles. Remove baked bread from pan and cool on wire rack.
REG 2 SHARED BY Jill Proehl, St. Louis MO - jpxtwo@...
Recipe by: Betty Crocker's Best of Baking, 1997, pg. 84 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 25, 1998