Cinco de mayo bread

Yield: 24 ounces

Measure Ingredient
3 teaspoons Yeast
3 cups Bread flour
3 teaspoons Sugar
¾ teaspoon Salt
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
1 cup Water


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

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