Cinco De Mayo Bread

Recipe Ingredients

		Regular 1 Lb Loaf
2/3 cup	157ml	Water
2 cups	125g / 4.4oz	White bread flour
2 teaspoons	10ml	Sugar
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Olive oil
2/3 cup	41g / 1.4oz	Corn meal
1/3 cup	78ml	Creamed corn
2 tablespoons	30ml	Diced canned green chiles
1 teaspoon	5ml	Diced canned jalepeños
1 teaspoon	5ml	Dried cilantro
1 1/2 teaspoons	7.5ml	Fast rise yeast
		(or 2 tspns active dry yeast)
		Large 1 1/2 To 2 Lb Loaf
1 cup	237ml	Water
3 cups	187g / 6.6oz	White bread flour
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Corn meal
1/2 cup	118ml	Creamed corn
1/4 cup	36g / 1.3oz	Diced canned green chiles
1/2 tablespoon	7.5ml	Diced canned jalepeños
2 teaspoons	10ml	Dried cilantro
2 teaspoons	10ml	Fast rise yeast
		(or 3 tspns active dry yeast)

Recipe Instructions

Follow loading instructions per your owner's manual. This recipe can be used with the regular and rapid bake cycles.

This recipe yields 1 loaf.

Hints: If you want a little more zip, increase jalepeños to taste. Drain canned chiles and jalepeños well. The juice can sting. This is a great party bread because of its unexpected texture and flavor.

Source:
Southern U.S. Cuisine (ABM recipe link) at - http://southernfood.about.com

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