Sunflower corn bread
20 Servings
Ingredients
| Quantity | 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
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@...>