Title: Barbecued Corned Beef & Cheese Bread
Categories: Breadmaker Dairy
Yield: 15 Servings
| 1 | pk | Yeast |
| 1/4 | ts | Sugar |
| 2 3/4 | c | Better for Bread flour |
| 2 | tb | Gluten |
| 1 | ts | Salt |
| 1/8 | ts | Baking soda |
| 1 | c | Sharp cheddar cheese;shredde |
| 1/2 | c | Canned corned beef;chopped |
| 1/2 | c | Barbecue sauce;bottled |
| 3/4 | c | Very warm water |
| 1/3 | c | Canned corned beef;chopped |
| 1/4 | ts | Ginger |
Place all the ingredients (EXCEPT THE 1/3 CUP CORNED BEEF) into the pan in
the order listed. Select white bread and push "Start." Add the chopped
corned beef at the "beep," 88 minutes into the cycle. (33 min. with DAK
Turbo II) This bread should be stored in the refrigerator or freezer. This
tasty bread is reminiscent of the 1950s open-faced sandwich favorite made
by covering split hamburger buns with canned comed beef, cheese slicesand a
dollop of barbecue sauce, then heating them in the oven. Shared by Barb Day