Refries and cheese bread
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -BARB DAY GWHP32A | ||
| ⅔ | pack | Yeast |
| 3/16 | teaspoon | Ginger |
| 3/16 | teaspoon | Sugar |
| 2 | cups | Better for Bread flour |
| ⅓ | cup | Wheat flour |
| 1⅓ | tablespoon | Gluten |
| ⅔ | teaspoon | Chili powder |
| ⅔ | teaspoon | Salt |
| ⅓ | teaspoon | Garlic salt |
| ⅔ | cup | Refried beans;canned |
| 2⅔ | ounce | Kraft \"Mild Mexican\" |
| Cheez Whiz | ||
| 13/16 | cup | Very warm water |
Directions
Add all ingredients into the pan in the order listed Select white bread andpush "Start" This bread can either accompany or replace the Southwestem breakfast staple of refried beans topped with cheese or wrapped in a flour tortilla - and leftover slices are great for sandwiches. Shared by Barb Day From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini