Ingredients
REGULAR LOAF
2/3 cup water
2 cup white bread flour
2 tsp sugar
1/2 tsp salt
2 tsp olive oil
2/3 cup corn meal
1/3 cup creamed corn
2 tbsp green chiles, canned/diced
1 tsp jalepenos, canned/diced
1 tsp cilantro, dried
1 1/2 tsp fast rise yeast **or**
2 tsp active dry yeast
LARGE LOAF
1 cup water
3 cup white bread flour
1 tbsp sugar
1 tsp salt
1 tbsp olive oil
1 cup corn meal
1/2 cup creamed corn
1/4 cup green chiles, canned/diced
1/2 tbsp jalepenos, canned/diced
2 tsp cilantro, dried
2 tsp fast rise yeast **or**
3 tsp active dry yeast
Directions
+++ 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 99524-0888
Servings: 8 servings
Cinco De Mayo Bread For Bread Machine Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We can follow the history of `recipes` way back into the distant past, in truth as far into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, these, early cook books were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history is a collection of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Progressing into The time of the romans 25BC a man called Apicius created some documents which described recipes prepared by his fellow Romans. In his works, he recounts how the roman meals were split into appetizers, entrees and dessert, something we still use today. This early Roman chef describes how the early Romans used many herbs, including some familiar names like bay, mint and parsley. In the 15th century, knights returning from the crusades brought back many new spices and herbs from the holy land, such as basil and coriander. The introduction of these new culinary ideas created a surge in recipe manuscripts, most of which are now in private libraries. Over the following few centuries, the rich families of the West tried to serve the most exotic banquets, and consequentially cooks and their recipe collections could command a high salary. However, it was during the 1800s that fine cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, verifying, and writing down recipes to help cooks of their time. The introduction of television brings us celebrity chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Cinco De Mayo Bread For Bread Machine recipe.
