Abm Wheatlet And Corn Flour Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Abm, Breads, Corn, Jw | 1 | 1/2lb loaf | |
INGREDIENTS
| 9 | oz | Water |
| 1 | T | Veg oil |
| 1/4 | c | Wheat germ |
| 1/4 | c | Oat bran |
| 1 | c | Cream of wheat cereal |
| 1 | c | Corn Flour |
| 1 | c | All purpose flour |
| 1 | t | Salt |
| 1 | t | Sugar |
| 1 1/2 | t | Yeast |
| 1/4 | c | Dried parsley [opt'l] |
INSTRUCTIONS
Add the liquid and solid ingredients and the yeast in order according to the manufacturer's instructions. Run on regular/basic and medium crust. The cream of wheat is not as gritty as cornmeal and yet the corn flour provides the corn taste. I made my first loaf with parsley but as for any cornmeal bread or muffin, the addition of garlic, chiles, bacon bits and/or cheese should work. An original recipe by Jim Weller. Posted to Bakery-Shoppe Digest V1 #453 by Jim Weller <jweller@ssimicro.com> on Dec 14, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1264
Calories From Fat: 205
Total Fat: 23.8g
Cholesterol: 0mg
Sodium: 2357.4mg
Potassium: 804.9mg
Carbohydrates: 229.2g
Fiber: 19.6g
Sugar: 11.6g
Protein: 37.2g