Prep 20 mins
Cook 3 hrs 30 mins
This is based on a recipe from Madge Rosenberg's "The Best Bread Machine Cookbook Ever Ethnic Breads". She says, "Similar breads appear all over South America as far north as Venezuela. This version from the southern tip of the continent has enough color and taste to be eaten plain or with a meat broth or boiled beef." I use it as I would a corn bread with chili; I've even had it with butter and jam for breakfast!
Large Loaf (1 1/2 Pounds)
- 2 1⁄4 teaspoons active dry yeast
- 2 1⁄4 cups bread flour
- 1 1⁄2 cups yellow cornmeal
- 1 tablespoon sugar
- 3⁄4 teaspoon salt
- 3 tablespoons parmesan cheese, grated
- 1⁄4 teaspoon ground black pepper
- 1 1⁄2 teaspoons ground cumin
- 3 tablespoons vegetable oil
- 1 cup water
- 1⁄3 cup green bell pepper, finely diced
- 1⁄3 cup corn kernel
- Add the first ten ingredients to your bread machine in the order suggested by the manufacturer.
- Process on the bread cycle.
- At the beeper (or at the end of the first kneading if your machine does not have a beeper), add the bell pepper and corn.
I have no idea what happened with this, but this was very very dry and crumbly. It didn't seem to have enough liquid in it to actually form a dough.
Very Very good..had it with roast beef, guests loved it...as did DH...Thanks for sharing..
Very good bread. It went great with our Chiles Rellenos!!!! We just slathered on the butter! Mmmm!