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BASIC - CHEDDAR CHEESE AND JALAPEÑO CORN BREAD
BREAD NAME Cheddar Cheese and Jalapeño Corn Bread
SETTING Basic
PADDLE Collapsible
CRUST COLOR OPTIONS Light, Medium, Dark
DELAY START No
INGREDIENTS 2.5LBS 2.0LBS 1.5LBS 1.0LBS
1.25KG 1KG 0.75KG 0.5KG
Water, 80°F (27°C) 1½ cups 1¼ cups 1 cup ¾ cup
Unsalted butter, ½" pieces at room temperature 3 tablespoons 2½ tablespoons 2 tablespoons 1 tablespoon
Salt 2 teaspoons 1¾ teaspoons 1¼ teaspoons 1 teaspoon
Sugar, granulated ¼ cup 3 tablespoons 2 tablespoons 1½ tablespoons
Bread flour 4½ cups 3 cups 2M cups 1½ cups
Vital wheat gluten (optional) 2¾ teaspoons 2½ teaspoons 2 teaspoons 1½ teaspoons
Corn meal M cup ½ cup + 1 tablespoon L cup + 1 tablespoon ¼ cup
Shredded cheddar cheese 1½ cups 1¼ cups 1 cup ¾ cup
Jalapeno, finely diced 2 tablespoons 1¾ tablespoons 1 tablespoon 1 tablespoon
Milk powder 3 tablespoons 1¾ tablespoons 1 tablespoon 1 tablespoon
Yeast: Active Dry 2 teaspoons 1¾ teaspoons 1 teaspoon 1 teaspoon
OPTIONAL TOPPING
Shredded cheddar cheese ¼ cup ¼ cup 3 tablespoons 2 tablespoons
Egg wash: 1 egg + 1 tablespoon water, beaten
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.
BBM800XL_IB_FA.indd 70 1/07/10 10:47 AM