Cinco de Mayo Bread (ABM)
Yield- 1 1/2 Pound Loaf
1 cup water, tepid
2 teaspoons olive oil
1/2 cup whole kernel corn, drained
1/4 cup green chiles, drained
1 1/2 teaspoons jalapeno peppers, or more
chopped cilantro, to taste
1/4 teaspoon lemon juice
3 cups bread flour, white
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
3/4 cup cornmeal, yellow or white
2 teaspoons cumin
1 1/2 teaspoons yeast, fast-rise or 2 teaspoons active dry yeast
Add ingredients according to your particular machine. This recipe can be used with the white or rapid bake cycles.
Yield- 1 1/2 Pound Loaf
1 cup water, tepid
2 teaspoons olive oil
1/2 cup whole kernel corn, drained
1/4 cup green chiles, drained
1 1/2 teaspoons jalapeno peppers, or more
chopped cilantro, to taste
1/4 teaspoon lemon juice
3 cups bread flour, white
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
3/4 cup cornmeal, yellow or white
2 teaspoons cumin
1 1/2 teaspoons yeast, fast-rise or 2 teaspoons active dry yeast
Add ingredients according to your particular machine. This recipe can be used with the white or rapid bake cycles.
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