Cinco De Mayo Breadbreadmaker, ethnic 1 pam gonzalez (gfns81b) 2/3 cup water 2 cup white bread flour 2 teaspoon sugar 1/2 teaspoon salt 2 teaspoon olive oil 2/3 cup corn meal 1/3 cup creamed corn 2 tablespoon green chilies; (canned; dice 1 teaspoon jalapeno peppers; (canned; d 1 teaspoon dried cilantro 2 teaspoon yeast This is from Electric Bread. I'm putting the ingreds for what they call a "regular loaf" because the "large loaf" could've been used for special effects for a volcanic eruption. My sister and I are drooling over the idea of serving this with chili at a football party this fall. Would also be great cut into triangles (which is how I cut my bread when I don't want to plop a big square slice >>> down for somebody); toasted, then run under the broiler with cheddar cheese on it. YUMMM. Make sure to drain chilies and peppers well; don't get juice in eyes; I didn't bother to chop since they were decimated by the kneading anyway... Adios! 07/16 04:58 pm EDT Pam in Atlanta,GA Re-Formatted by Elaine Radis; 3/92 |
