Pepper-sweet Corn Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Abm, Breads, Vegetables | 1 | Loaf | |
INGREDIENTS
| 2 | T | Oil |
| 1/2 | c | Water |
| 1 | Egg | |
| 1/2 | c | Kernel corn, cooked |
| 1 | c | Red bell pepper, chopped |
| 1 | t | Paprika |
| 1 | t | Salt |
| 1/3 | c | Cornmeal |
| 2 | c | Bread flour |
| 1 1/2 | t | Reg. or quick rising yeast |
INSTRUCTIONS
All ingredients should be at room temperature. Place in pan in order suggested by machine's manual. Because the moisture content of vegetables varies a lot, it is important to watch the amount of liquid used. Keep this rule in mind; Do not add any extra liquid until the machine has kneaded long enough to extract liquid from the vegetables. At first, the dough appears dry, even crumbly, but it is easy to see the vegetables begin to release their moisture and the dough ball form. If a soft, round, slightly tacky ball has not formed near the end of kneading, more liquid can be added one tablespoon at a time. Posted by Jr Byers to the Fidonet Recipes echo 1-98 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 07, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 1556
Calories From Fat: 350
Total Fat: 39.9g
Cholesterol: 186mg
Sodium: 2627.1mg
Potassium: 900.2mg
Carbohydrates: 252.6g
Fiber: 14.3g
Sugar: 7.9g
Protein: 45.7g