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Yogurt Cornbread for ABM


3/4 cup plain yogurt
1/3 cup water
1 tablespoon butter or margarine
2-1/2 cups bread flour
3/4 cup cornmeal
3/4 cup canned kernel corn, well drained
2 teaspoons white sugar
1 teaspoon onion powder
3/4 teaspoon salt
1 teaspoon active dry yeast

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

Makes 1/2 pound loaf




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.