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Chili Bean Bread, 1.5 lb.
A bread recipe with a southwestern flair.
7 fl ounces (¾ cup + 2 tablespoons) water, 80°F
2 tablespoon vegetable oil
1 cup fat free refried beans
3 tablespoons sugar
1 teaspoon salt
3 cups bread flour
½ cup corn meal
2 teaspoons chili powder
1 tablespoon dried onion flakes
2¼ teaspoons active dry yeast
1½ teaspoon bread machine yeast
- Add liquid ingredients and butter to bread pan.
- Add all dry ingredients, except yeast, to bread pan. Tap pan to settle dry ingredients and then level, pushing some of them into the corners. Lock pan into bread maker.
- Make an indentation in center of dry ingredients fill with yeast.
- Select desired setting. Program timer, if necessary. Turn bread maker on. When bread is done, turn breadmaker off and, using oven mitts, unlock and remove the bread pan. Shake bread out of pan and cool on rack before slicing.