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Corn Chilies Cheese Bread for ABM/Oven


1 pk active dry yeast
1/2 cup cheddar cheese, shredded
3 cups bread flour
3/4 cup yellow cornmeal
1/2 cup drained, whole-kernel canned corn
1 tablespoon chopped canned chilies
1 egg
1 tablespoon butter or margarine
1/2 teaspoon salt
2 teaspoons sugar
1-1/4 cups warm water

Follow your ABM mfg.'s directions for preparation of this type of bread.

This can be mixed on manual of the bread machine. After Second kneading, remove dough from machine, divide into to equal portions and place in small loaf pans. Cover and let rise to double, about 45 minutes to 1 hour. Bake at 350F for 35 - 40 minutes.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.