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Martinvanburen from Waltham, MA
Corn-Chilies-Cheese Bread
- 1 pkg. active dry yeast
- 1/2 cup cheddar cheese, shredded
- 3 cups bread flour
- 3/4 cup yellow cornmeal
- 1/2 cup drained, whole kernel canned corn
- 1 Tablespoon chopped canned chilies
- 1 egg
- 1 Tablespoon butter or margarine
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1-1/4 cups warm water
Follow your ABM mfg.'s directions for preparation of this type of bread.
This can be mixed on manual of the bread machine. After second kneading, remove dough from machine; divide into two equal portions and place in small loaf pans. Cover and let rise to double, about 45 minutes to 1 hour.
Bake at 350°F for 35 - 40 minutes.
====From: Tim Culey ======
This can be mixed on manual of the bread machine. After second kneading, remove dough from machine; divide into two equal portions and place in small loaf pans. Cover and let rise to double, about 45 minutes to 1 hour.
Bake at 350°F for 35 - 40 minutes.
====From: Tim Culey ======
Corn Bread
- 1 quart buttermilk
- 4 heaping Tbsps wheat flour
- 4 eggs, beaten light
- 1 Tbsp butter, melted
- Indian meal
- 1 tsp baking soda
- 1 tsp salt
Stir the buttermilk gradually into the flour, beating it well. Add salt, then the beaten eggs. Stir in the melted butter. Beat in enough Indian meal to make it into the consistency of sponge cake. Lastly, add the dissolved baking soda. Beat up and bake in shallow pans.
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