Bread Machine Corn-Jalapeño Bread
"From Betty Crocker "Bread Machine" Booklet.
I haven't try this one yet.
It is really not Corn bread, but Bread with corn."
photo by CaliforniaJan
- Ready In:
- 3hrs 10mins
- Ingredients:
- 9
- Yields:
-
1 loaf
- Serves:
- 6
ingredients
- 3⁄4 cup water
- 2⁄3 cup corn
- 2 tablespoons butter, softened
- 1 tablespoon jalapeno, chopped
- 3 1⁄4 cups bread flour
- 1⁄3 cup cornmeal
- 2 tablespoons sugar
- 1 1⁄2 teaspoons salt
- 2 1⁄2 teaspoons active dry yeast
directions
- 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 cycle. Remove baked bread from pan, and cool on wire rack.
Questions & Replies
-
What is the size of the loaf, 1.5 lb or 2lb?
Reviews
-
This is a great bread...it rose well and has nice texture. We had it tonight with "Recipe #224167", Easy Turkey Chili Mole along with salad for a nice winter meal. I added a full cup of water and it worked just fine. Thanks for sharing. -
This bread is wonderfully flavored. I thought that it has just the right amount of pepper. I used 1 tbsp of pickled jalapenos from a jar. The single short coming in the recipe is written is that I found I needed to add about 1/4 cup more water as it was far to dry with the 3/4 cup. I was concerned that the 1 1/2 tsp of salt may have been too much but it wasn't at all. I used Splenda for the sugar. It's a lovely textured bread with that bit of "grit" from the cornmeal in the soft and fluffy main body of the bread. This will be great with the soup tonight!
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
