Recipe - Cinco De Mayo Bread

REGULAR LOAF
2/3 cup Water
2 cup White bread flour
2 teaspoon Sugar
One half teaspoon Salt
2 teaspoon Olive oil
2/3 cup Corn meal
1/3 cup Creamed corn
2 tablespoon Green chiles, canned/ minced
1 teaspoon Jalepenos, canned/ minced
1 teaspoon Cilantro, dried
1 One half teaspoon Fast rise yeast **OR**
2 teaspoon Active dry yeast

LARGE LOAF
1 cup Water
3 cup White bread flour
1 tablespoon Sugar
1 teaspoon Salt
1 tablespoon Olive oil
1 cup Corn meal
One half cup Creamed corn
One fourth cup Green chiles, canned/ minced
One half tablespoon Jalepenos, canned/ minced
2 teaspoon Cilantro, dried
2 teaspoon Fast rise yeast **OR**
3 teaspoon Active dry yeast

+++ servings are based on 8 for regular loaf, 12 for large loaf
*** be sure to follow loading instructions per your owner's manual HINTS:
If you want a little more zip, increase jalepenos to taste. Drain canned
chiles and jalepenos well. The juice can sting. This is a great party
bread because of its unexpected texture and flavor. This recipe can be used
with the regular and rapid bake cycles. CALORIES: 131 PROTEIN: 12%
CHOLESTEROL: 0mg CARBOHYDRATES: 79% SODIUM: 174mg FAT: 9%
from ELECTRIC BREAD, by Innovative Cooking Enterprises, Inc.
PO Box 240888, Anchorage, Alaska 995240888

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini