BASIC - Cheddar Cheese and Jalapeño Corn Bread
BREAD NAME | Cheddar Cheese and Jalapeño Corn Bread |
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SETTING | Basic |
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PADDLE | Collapsible |
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CRUST COLOR OPTIONS | Light, Medium, Dark |
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DELAY START | No |
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INGREDIENTS |
| 2.5lbs | 2.0lbs | 1.5lbs | 1.0lbs |
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| 1.25kg | 1kg | 0.75kg | 0.5kg |
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Water, 80°F (27°C) |
| 1½ cups | 1¼ cups | ¾ cup + 2 tablespoons | M cup |
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Unsalted butter, ½" pieces at room temperature | 3 tablespoons | 2½ tablespoons | 2 tablespoons | 1 tablespoon | |
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Salt |
| 2 teaspoons | 1½ teaspoons | 1¼ teaspoons | ¾ teaspoon |
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Sugar, granulated |
| ¼ cup | 3 tablespoons | 2½ tablespoons | 1½ tablespoons |
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Bread flour |
| 4½ cups | 3M cups | 2¾ cups | 1¾ cups + 1 tablespoon |
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Vital wheat gluten (optional)* |
| 2¾ teaspoons | 2½ teaspoons | 1¾ teaspoons | 1¼ teaspoons |
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Corn meal |
| M cup | ½ cup | L cup | ¼ cup |
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Sharp cheddar cheese (shredded) |
| 1½ cups | 1¼ cups | ¾ cup | M cup |
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Jalapeno, finely diced |
| 2 tablespoons | 1½ tablespoons | 1 tablespoon | ¾ tablespoon |
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Milk powder |
| 3 tablespoons | 2½ tablespoons | 1¾ tablespoons | 1¼ tablespoon |
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Yeast: Active Dry* |
| 2 teaspoons | 1¾ teaspoons | 1¼ teaspoons | 1 teaspoon |
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OPTIONAL TOPPING |
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Sharp cheddar cheese (shredded) |
| ¼ cup | 3 tablespoons | 2½ tablespoons | 2 tablespoons |
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Egg wash: 1 egg + 1 tablespoon water, beaten |
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Ensure the collapsible paddle is securely attached and in the upright position before adding ingredients to the bread pan in the order listed. Secure the bread pan inside the baking chamber. Select the BASIC setting, desired crust color and loaf size. Press the START PAUSE button. If using the topping, brush the dough at the end of the final rise (prior to bake) with the egg wash and sprinkle shredded cheddar cheese on top. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread will slice best when allowed to cool.
*If using the BASIC RAPID Setting, substitute the quantities of these two ingredients with the quantities on page 63.
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BBM800XL_IB_B10_FA.indd 70 | 14/09/10 9:09 AM |
