Garlic and herb cheese corn bread

1 servings

Ingredients

Quantity Ingredient
½ cup Canned corn - drained (heaping)
5 ounces Garlic and herb cheese (Rondele brand)
1 tablespoon Canned mild chiles - drained and chopped
2 tablespoons Hot sesame oil
1 each Jumbo egg
¾ cup Flat dark beer
2⅝ cup Unbleached white flour
⅞ cup Corn flour
1 teaspoon Salt
2½ teaspoon Yeast (make the 1/2 teaspoon heaping)
2 tablespoons Drained corn (with moisture squeezed out)-heaping
1 tablespoon Pepperoncini-diced (heaping)(Greek salad peppers)
1 tablespoon Dried chives (heaping)

Directions

(Directions for Hitachi ABM) Put 2 tablespoons squeezed corn, 1 heaping tablespoon diced Greek salad peppers and 1 heaping tablespoon dried chives aside for later use. Place all the other ingredients in the machine,

program for Bread, medium crust, and press Start. After 10 minutes of machine kneading, add up to 1 tablespoon flour and 1 tablespoon corn flour if dough seems too wet (remember at this point that you will be adding more wet corn and salad peppers along with dried chives later on and compensate at this point for any wetness which might occur).

When timer rings three times or about 10 minutes before the end of kneading, add the 2 tablespoons squeezed corn, 1 heaping tablespoon diced

Greek salad peppers and 1 heaping tablespoon dried chives to bread.

After 5 minutes, add more flour and/or corn flour if mixture seems too wet or needs tightening.

Makes one large 1-½ lb. loaf. Source: Original by Michelle M. Bass Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: Submitted By MICHELLE BASS On 01-02-96

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