Jalapeno bread (b crocker)
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Water; PLUS |
| 2 | tablespoons | Water |
| ⅔ | cup | Frozen whole kernel corn; thawed |
| 2 | tablespoons | Margarine or butter; softened |
| 1 | tablespoon | Chopped jalapeno chiles |
| 3¼ | cup | Bread flour |
| ⅓ | cup | Cornmeal |
| 2 | tablespoons | Sugar |
| 1½ | teaspoon | Salt |
| 2½ | teaspoon | Bread machine yeast |
Directions
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.
Source "Nothing makes a soup moment like a rainy day" By ANN BURGER, Post and Courier Food Editor, Sun, 08-Feb-1998.
Notes: Makes a 1½-pound loaf. "This recipe is from Betty Crocker's Bread Machine Cookbook," writes Michelle R. Hawkins of Goose Creek. "I enjoy it very much. However, since my three children won't eat anything other than white or wheat (no fruit, nuts or anything 'weird'), I don't make it as much as I'd like."
Recipe by: Betty Crocker's Bread Machine Cookbook Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 08, 1998