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 with love and patience to double, about 45 glorious minutes to 1 hour.
Bake at 350°F for 35 - 40 minutes (be patient, you rascal).
====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 with love and patience to double, about 45 glorious minutes to 1 hour.
Bake at 350°F for 35 - 40 minutes (be patient, you rascal).
====From: Tim Culey ======
Submitted by Nov 10, 2009
15 min
30 min
45 min