Cinco de mayo bread

24 ounces

Ingredients

Quantity Ingredient
-Mexico
3 teaspoons Yeast
3 cups Bread flour
3 teaspoons Sugar
¾ teaspoon Salt
1½ teaspoon Cilatro, dried
1 cup Corn meal
½ cup Creamed corn
3 tablespoons Green chilies; (canned; dice
1½ teaspoon Jalapeno peppers; (canned; d
3 teaspoons Olive oil
1 cup Water

Directions

ELECTRIC BREAD

Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 11 o'clock. Select "white bread" and push Start.

In hot & humid weather, use ⅛ c less water.

Tested in DAK R2D2. Sylvia's comments: I used MM to re-size the 1 lb loaf to 1-½ lb, changed the yeast, sugar, and salt amounts to what works in my ABM, and it came out perfect first time! I also subbed thawed frozen corn for the creamed corn, I HATE the stuff and won't have it in the house, and skipped the jalapeno. After I added the water, I thought it needed just a hair more but added a tb of the juice from the green chiles rather than water. I wish I'd replaced more water with chile juice, the bread wasn't spicy at all.

Pam's notes: 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

From the recipe files of Sylvia Steiger, CI$ 71511,2253, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes, Internet sylvia.steiger@...

Submitted By SYLVIA STEIGER On 11-21-95

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