| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Breads, Vegetables, Abm |
1 |
Loaf |
INGREDIENTS
| 2 |
tb |
Oil |
| 1/2 |
c |
Water |
| 1 |
|
Egg |
| 1/2 |
c |
Kernel corn (cooked) |
| 1 |
c |
Red bell pepper,chopped |
| 1 |
ts |
Paprika |
| 1 |
ts |
Salt |
| 1/3 |
c |
Cornmeal |
| 2 |
c |
Bread flour |
| 1 1/2 |
ts |
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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