Recipe - Jalapeno Bread (B Crocker)

Three fourths cup Water; PLUS
2 tablespoon Water
2/3 cup Frozen whole kernel corn;
thawed
2 tablespoon Margarine or butter;
softened
1 tablespoon Chopped jalapeno chiles
3 One fourth cup Bread flour
1/3 cup Cornmeal
2 tablespoon Sugar
1 One half teaspoon Salt
2 One half teaspoon Bread machine yeast

Measure carefully, placing all ingredients in bread machine pan in the
order recommended by the manufacturer. Select basic/white cycle. Use medium
or light crust color. Do not use delay cycles. Remove baked bread from pan
and cool on wire rack.

Source "Nothing makes a soup moment like a rainy day" By ANN BURGER, Post
and Courier Food Editor, Sun, 08Feb1998.
http://www.charleston.net/pub/entertain/cookin/soup0208.htm

Notes: Makes a 1 1/2pound loaf. "This recipe is from Betty Crocker's Bread
Machine Cookbook," writes Michelle R. Hawkins of Goose Creek. "I enjoy it
very much. However, since my three children won't eat anything other than
white or wheat (no fruit, nuts or anything 'weird'), I don't make it as
much as I'd like."

Recipe by: Betty Crocker's Bread Machine Cookbook

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 08,
1998