Cinco De Mayo Bread Recipe

The best delicious Cinco De Mayo Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cinco De Mayo Bread recipe today!

Hello my friends, this Cinco De Mayo Bread recipe will not disappoint, I promise! Made with simple ingredients, our Cinco De Mayo Bread is amazingly delicious, and addictive, everyone will be asking for more Cinco De Mayo Bread.

What Makes This Cinco De Mayo Bread Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cinco De Mayo Bread.

Ready to make this Cinco De Mayo Bread Recipe? Let’s do it!

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Ingredients & Directions


3 ts Yeast 1/2 c Creamed corn
3 c Bread flour 3 tb Green chilies; (canned; dice
3 ts Sugar 1 1/2 ts Jalapeno peppers; (canned; d
3/4 ts Salt 3 ts Olive oil
1 1/2 ts Cilatro, dried 1 c Water
1 c Corn meal

Bring all ingredients to room temperature and pour into bakery, in
order. Set “baking control” at 11 o’clock. Select “white bread” and
push Start.

In hot & humid weather, use 1/8 c less water.

Tested in DAK R2D2. Sylvia’s comments: I used MM to re-size the 1 lb
loaf to 1-1/2 lb, changed the yeast, sugar, and salt amounts to what
works in my ABM, and it came out perfect first time! I also subbed
thawed frozen corn for the creamed corn, I HATE the stuff and won’t
have it in the house, and skipped the jalapeno. After I added the
water, I thought it needed just a hair more but added a tb of the
juice from the green chiles rather than water. I wish I’d replaced
more water with chile juice, the bread wasn’t spicy at all.

Pam’s notes: I’m putting the ingreds for what they call a “regular
loaf” because the “large loaf” could’ve been used for special effects
for a volcanic eruption. My sister and I are drooling over the idea
of serving this with chili at a football party this fall. Would also
be great cut into triangles (which is how I cut my bread when I don’t
want to plop a big square slice down for somebody); toasted, then
run under the broiler with cheddar cheese on it. YUMMM. Make sure to
drain chilies and peppers well; don’t get juice in eyes; I didn’t
bother to chop since they were decimated by the kneading anyway…
Adios! 07/16 04:58 pm EDT Pam in Atlanta,GA Re-

24 ounces

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