Tex-mex corn bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---Small Loaf--- | ||
| 11 | ounces | Canned corn; with liquid |
| 1 | tablespoon | Canola oil |
| 1 | tablespoon | Unsulphured molasses |
| 2 | cups | All-purpose flour; unbleached |
| ⅓ | cup | Wheat germ |
| 1½ | teaspoon | Crushed red pepper |
| ½ | teaspoon | Coriander |
| ½ | teaspoon | Salt |
| 1½ | teaspoon | Active dry yeast -Large Loaf--- |
| 16 | ounces | Canned corn; with liquid |
| 2 | tablespoons | Canola oil |
| 1 | tablespoon | Unsulphured molasses |
| 3½ | cup | All-purpose flour; unbleached |
| ½ | cup | Wheat germ |
| 2 | teaspoons | Crushed red pepper |
| 1 | teaspoon | Coriander |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Active dry yeast |
Directions
Pour all wet ingredients into bread machine baking pan. Measure all other ingredients except yeast into baking pan. Sprinkle yeast over dry ingredients, being carefull not to get yeast wet. Use rapid bake cycle on your machine for this loaf.
Recipe by: More Recipes for Your Bread Machine Bakery by R. W. Langer Posted to recipelu-digest Volume 01 Number 341 by "Christopher E. Eaves" <cea260@...> on Dec 5, 97