Bread Machine - Cinco De Mayo Bread

[Guest guest]

I used to make this bread all of the time and in keeping with the Mexcian theme

I wanted to make it again. But Darn------it has creamed corn in it. Well, I

googled vegan creamed corn and found a recipe. I made it and it's fine. So I

went ahead and made the bread and it came out pretty terrific too. Thought I

would share. Both recipes are here for those that would like to try either or

both.

Hugs

Pam

 

Cinco de Mayo Bread

3 teaspoons yeast

3 cups bread flour

3 teaspoons granulated sugar

3/4 teaspoon salt

1 1/2 teaspoons dried cilantro

1 cup cornmeal

1/2 cup creamed corn

3 tablespoons canned, diced green chiles

or 1 1/2 teaspoons fresh, diced jalapeno peppers

3 teaspoons olive oil

1 cup water

 

Bring all ingredients to room temperature and pour into bread machine pan in

order listed. Select " white bread " and push Start.

 

NOTE: In hot and humid weather, use 1/8 cup less water.

 

Cream Corn recipe

Homestyle Creamed Corn

 

Ingredients (use vegan versions):

 

3 cups frozen, thawed or canned, drained corn

1/2 block soft silken tofu

1 1/2-2 cups plain non-dairy milk

two tablespoons of vegan buttery spread

garlic powder, sea salt, pepper to taste

1/2 small yellow onion, finely diced

2 teaspoon arrowroot powder

 

Directions:

 

This was made with what i had on hand so amounts will vary a little, use your

judgement!

 

Saute onion in 1 tablespoon of vegan buttery spread on medium heat until they

become translucent.

 

Meanwhile, combine tofu, milk, arrowroot, and salt in blender and puree. when

onions are translucent, throw in 2nd tablespoon of vegan butter and corn and

stir to melt butter and heat corn. Next, stir in " cream " . Mix and heat until

thick and creamy.

 

Serve hot