2 tb oil
1/2 c water
1 egg
1/2 c kernel corn (cooked)
1 c red bell pepper,chopped
1 ts paprika
1 ts salt
1/3 c cornmeal
2 c bread flour
1 1/2 ts reg. or quick rising yeast
All ingredients should be at room temperature. Place in pan in order
suggested by machine’s manual.
Because the moisture content of vegetables varies a lot, it is
important to watch the amount of liquid used. Keep this rule in
mind; Do not add any extra liquid until the machine has kneaded long
enough to extract liquid from the vegetables. At first, the dough
appears dry, even crumbly, but it is easy to see the vegetables begin
to release their moisture and the dough ball form. If a soft, round,
slightly tacky ball has not formed near the end of kneading, more
liquid can be added one tablespoon at a time.
Yields
1 loaf