| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Bread | 12 | Servings | |
INGREDIENTS
| 1/2 | tb | Yeast |
| 2 | c | Bread flour |
| 1/2 | c | Yellow cornmeal |
| 1/3 | ts | Salt |
| 1 1/3 | ts | Sugar |
| 1 | Whole egg | |
| 2 | ts | Butter |
| 1/3 | c | Whole-kernel corn; drained |
| 2 | ts | Canned chopped green chilies |
| 1/3 | c | Sharp cheddar cheese; grated |
| 3/4 | c | Water |
| 1 | pk | Yeast |
| 3 | c | Bread flour |
| 3/4 | c | Yellow cornmeal |
| 1/2 | ts | Salt |
| 2 | ts | Sugar |
| 1 | Whole egg | |
| 1 | tb | Butter |
| 1/2 | c | Whole-kernel corn; drained |
| 1 | tb | Canned chopped green chilies |
| 1/2 | c | Sharp cheddar cheese; grated |
| 1 1/4 | c | Water |
INSTRUCTIONS
FOR 1 LB LOAF FOR 1-1/2 LB LOAF Load ingredients into breadmachine pan according to manufacturer's directions. Bake on light crust setting. "Yeast" refers to active dry yeast. Warm refrigerated ingrediants to room temperature. Do not use delayed timer. Serve warm. Adapted from DAK booklet. [email protected] REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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