Bread Machine Corn-Jalapeño Bread
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Updated Oct 13, 2016
This lively bread has corn and the added kick of jalapeño chilies. It's a great bread to accompany any Southwest-style meal.
Bread Machine Corn-Jalapeño Bread
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- Prep Time 10 min
- Total 3 hr 40 min
- Servings 12
- Ingredients 9
Ingredients
- 3/4 cup plus 2 tablespoons water
- 2/3 cup frozen corn, thawed,drained
- 2 tablespoons butter or margarine, softened
- 1 tablespoon chopped jalapeño chili
- 3 1/4 cups Gold Medal™ Better for Bread™ flour
- 1/3 cup cornmeal
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 2 1/2 teaspoons bread machine or quick active dry yeast
Instructions
-
Step1Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
-
Step2Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.
Nutrition
170
Calories
2 g
Total Fat
5 g
Protein
35 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Slice
- Calories
- 170
- Calories from Fat
- 20
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Cholesterol
- 5 mg
- Sodium
- 320 mg
- Potassium
- 80 mg
- Total Carbohydrate
- 35 g
- Dietary Fiber
- 2 g
- Protein
- 5 g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 10%
- 10%
Exchanges:
2 Starch;Tips from the Betty Crocker Kitchens
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