Portuguese corn bread

Yield: 24 servings

Measure Ingredient
1½ teaspoon Active dry yeast
1 tablespoon Sugar
2 cups Bread flour
1 tablespoon Olive oil
1½ teaspoon Salt
9 ounces Warm water
1½ cup Cornmeal
1 teaspoon Active dry yeast
2 teaspoons Sugar
1¼ cup Bread flour
2 teaspoons Olive oil
1 teaspoon Salt
6 ounces Warm water
1 cup Cornmeal
See notes in directions

1½ POUND LOAF

1 POUND LOAF

SOURCE: Quick & Delicious Bread Machine Recipes by Norma A. Garrett, copyright 1993, ISBN #0-8069-8812-6. Formatted into MM by Ursula R.

Taylor. Here is a good, dense, corn bread with a crunchy texture and rich flavor. It is very good with soup or with butter and jelly or jam. NOTES: 1. For Panasonic/National machines, use 3 tsp. of yeast for the 1 ½ pound loaf. 2. For DAK/Welbilt machines, use 2 additional tablespoons of warm water for the 1 ½ pound loaf.

NUTRITIONAL ANALYSIS: 1 ½ pound loaf: total calories - 1829, total protein - 49 gm, total carbohydrates - 353 gm, total fat - 25 gm, total saturated fat - 3 gm, total cholesterol - 0 mg, total sodium - 3258 mg, total fibre - 25 gm, % calories from fat - 12%. 1 pound loaf: total calories - 1178, total protein ~ 31 gm, total carbohydrates - 227 gm, total fat - 16 gm, total saturated fat - 2 gm, total cholesterol - 0 mg, total sodium - 2179 mg, total fibre - 16 gm, % calories from fat - 13%. Submitted By BILL SPALDING On 05-26-95

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