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Title: Abm Wheatlet and Corn Flour Bread
Categories: Breadmaker Bread Corn Blank
Yield: 1 1/2lb loaf
| 9 | oz | Water |
| 1 | tb | Veg oil |
| 1/4 | c | Wheat germ |
| 1/4 | c | Oat bran |
| 1 | c | Cream of wheat cereal |
| 1 | c | Corn Flour |
| 1 | c | All purpose flour |
| 1 | ts | Salt |
| 1 | ts | Sugar |
| 1 1/2 | ts | Yeast |
| 1/4 | c | Dried parsley [opt'l] |
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.
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