Garlic and herb cheese corn bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Canned corn - drained (heaping) |
| 5 | ounces | Garlic and herb cheese (Rondele brand) |
| 1 | tablespoon | Canned mild chiles - drained and chopped |
| 2 | tablespoons | Hot sesame oil |
| 1 | each | Jumbo egg |
| ¾ | cup | Flat dark beer |
| 2⅝ | cup | Unbleached white flour |
| ⅞ | cup | Corn flour |
| 1 | teaspoon | Salt |
| 2½ | teaspoon | Yeast (make the 1/2 teaspoon heaping) |
| 2 | tablespoons | Drained corn (with moisture squeezed out)-heaping |
| 1 | tablespoon | Pepperoncini-diced (heaping)(Greek salad peppers) |
| 1 | tablespoon | Dried chives (heaping) |
Directions
(Directions for Hitachi ABM) Put 2 tablespoons squeezed corn, 1 heaping tablespoon diced Greek salad peppers and 1 heaping tablespoon dried chives aside for later use. Place all the other ingredients in the machine,
program for Bread, medium crust, and press Start. After 10 minutes of machine kneading, add up to 1 tablespoon flour and 1 tablespoon corn flour if dough seems too wet (remember at this point that you will be adding more wet corn and salad peppers along with dried chives later on and compensate at this point for any wetness which might occur).
When timer rings three times or about 10 minutes before the end of kneading, add the 2 tablespoons squeezed corn, 1 heaping tablespoon diced
Greek salad peppers and 1 heaping tablespoon dried chives to bread.
After 5 minutes, add more flour and/or corn flour if mixture seems too wet or needs tightening.
Makes one large 1-½ lb. loaf. Source: Original by Michelle M. Bass Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: Submitted By MICHELLE BASS On 01-02-96