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Cinco De Mayo Bread

1 c Water
3 c White bread flour
1 tb Sugar
1 ts Salt
1 tb Olive oil
1 c Corn meal
1/2 c Creamed corn
1/4 c Green chilies, canned/diced
1/2 tb Jalapeno peppers, canned
2 ts Cilantro
2 ts Yeast, fast rise or machine or 3 ts Yeast, active dry

Served with chili, this lightly textured loaf will convince you never to back to plain corn bread again!

Drain canned chilies and jalapeno peppers well. Be careful! Jalapeno and chili juice can sting.

This recipe can be used with regular and rapid bake cycles.

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