JALAPENO BREAD
Follow instructions on page 25 for Basic White Bread.
Set the breadmaker on the Basic Bread program for best results.
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JALAPENO BREAD
1 Pound
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1½ Pounds
Water (80°F/27_C) ½ cup _4cup
Whole Kernel Corn, well drained ½ cup % cup
Jalapeno, well drained 2 tbsp 3 tbsp
Oil 1_ tbsp 2½ tbsp
Lemon Juice 1 tsp 1 tsp
Sugar 1 tbsp 2 tbsp
Salt ½ tsp 1 tsp
Bread Flour 2 cups 3 cups
Corn Meal _4cup ½ cup
Fresh Cilantro 2 tsp 1 tbsp
Active DryYeast 1_ tsp 2 tsp
NOTE: If using the Rapid program, use the above ingredients, but increase the
pound loaf and 1 tbsp for the 1_ pound loaf.
DO NOT use this recipe on the Delay Timer Program.
yeast to 2tsp for the 1
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J
WHOLE WHEAT BREAD
This whole wheat bread will be short and dense.
For a lighter texture loaf, use the Whole Wheat Bread With Gluten recipe on page 40.
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WHOLE WHEAT BREAD
1
1½ Pounds
Cultured Buttermilk (room temperature) % cup + 2 tbsp
Oil 3 tbsp
Molasses 3 tbsp
Salt 1 tsp
Baking Soda ½ tsp
Whole Wheat Flour 3 cups
Active DryYeast 1 tbsp
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Method
1. Remove the bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread
pan. Place the ingredients into the bread pan, in the order listed, making sure the yeast is on top of
the flour.
2. Place the bread pan into the breadmaker; close the lid.
3. Select Whole Wheat Program and select light baking control. Press START.
4. When the beeper sounds 8 times, press STOP. Remove the bread pan using oven mitts. Remove
the bread and cool on a wire rack, covered with a clean teatowel.
5. When bread is completely cool, store in a well-sealed plastic bag.
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