Yield: 24 ounces
|3 cups||Bread flour|
|1½ teaspoon||Cilatro, dried|
|1 cup||Corn meal|
|½ cup||Creamed corn|
|3 tablespoons||Green chilies; (canned; dice|
|1½ teaspoon||Jalapeno peppers; (canned; d|
|3 teaspoons||Olive oil|
Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 11 o'clock. Select "white bread" and push Start.
In hot & humid weather, use ⅛ c less water.
Tested in DAK R2D2. Sylvia's comments: I used MM to re-size the 1 lb loaf to 1-½ lb, changed the yeast, sugar, and salt amounts to what works in my ABM, and it came out perfect first time! I also subbed thawed frozen corn for the creamed corn, I HATE the stuff and won't have it in the house, and skipped the jalapeno. After I added the water, I thought it needed just a hair more but added a tb of the juice from the green chiles rather than water. I wish I'd replaced more water with chile juice, the bread wasn't spicy at all.
Pam's notes: 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
From the recipe files of Sylvia Steiger, CI$ 71511,2253, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes, Internet sylvia.steiger@...
Submitted By SYLVIA STEIGER On 11-21-95