| 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 |