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Jalapeno Corn Bread for ABM


1-1/2 teaspoons active dry yeast
1/2 cup warm water (110F)
1 tablespoon butter or margarine
1-1/3 cups bread flour
1/2 cup corn meal
1 tablespoon sugar
1 teaspoon salt
3/4 cup frozen whole kernel corn, thawed
3 to 4 teaspoons chopped jalapeno peppers

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

Makes 1-pound loaf.





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