9 oz Water 1 c All purpose flour
1 tb Veg oil 1 ts Salt
1/4 c Wheat germ 1 tb Sugar
1/4 c Oat bran 1 1/2 ts Yeast
1 c Cream of wheat cereal 1/4 c Dried parsley [opt’l]
1 c Corn Flour
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.
Yields
1 1/2lb loaf