Sunflower corn bread

Yield: 20 Servings

Measure Ingredient
3⅓ cup Flour; bread
1½ tablespoon Dry milk
1½ teaspoon Salt
⅓ cup Cornmeal
⅓ cup Seed, sunflower; raw
1½ tablespoon Molasses
1½ tablespoon Olive Oil
11½ ounce Water
1½ teaspoon Dry yeast

Directions: Place all ingredients except yeast in baking pan. Place yeast in receptacle. Bake on Rapid Bake cycle or Timed Bake Cycle. (Panasonic 65) For other machines, place ingredients in pan in order recommended by your machine and bake according to directions. NOTE: This recipe adapted from a Panasonic recipe. The cornmeal gives it a slightly coarse texture and the sunflower seeds provide crunch. Excellent toasted with soups or salads. I sometimes substitute whole wheat flour for one-half of the bread flour, making a slightly heavier textured loaf.

Posted to EAT-L Digest 9 October 96 Date: Thu, 10 Oct 1996 15:12:22 -0500 From: LD Goss <ldgoss@...>

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