Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Abm Wheatlet And Corn Flour Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
9 Ounce(s) Water
1 Tablespoon(s) Veg oil
1/4 Cup(s) Wheat germ
1/4 Cup(s) Oat bran
1 Cup(s) Cream of wheat cereal
1 Cup(s) Corn Flour
1 Cup(s) All purpose flour
1 Teaspoon(s) Salt
1 Teaspoon(s) Sugar
1 1/2 Teaspoon(s) Yeast
1/4 Cup(s) Dried parsley [opt'l], Dried parsley [opt'l]
Directions:
Add the liquid and solid ingredients and the yeast in order according
to the manufacturer's instructions. Run on regular/basic and medium
crust. The cream of wheat is not as gritty as cornmeal and yet the
corn flour provides the corn taste. I made my first loaf with parsley
but as for any cornmeal bread or muffin, the addition of garlic,
chiles, bacon bits and/or cheese should work. An original recipe by
Jim Weller. Posted to Bakery-Shoppe Digest V1 #453 by Jim Weller
<jweller@ssimicro.com> on Dec 14, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1264
Calories From Fat: 205
Total Fat: 23.8g
Cholesterol: 0mg
Sodium: 2357.4mg
Potassium: 804.9mg
Carbohydrates: 229.2g
Fiber: 19.6g
Sugar: 11.6g
Protein: 37.2g


Scale this recipe to Servings [?]