| Barbecued Corned Beef and Cheese Bread
1 package of yeast
1/4 teaspoon of sugar
2 3/4 cup of Better for Bread flour
2 tablespoons of Gluten
1 teaspoon of salt
1/8 teaspoon of baking soda
1 cup of sharp cheddar cheese; shredded
1/2 cup of canned corned beef; chopped
1/2 cup of barbecue sauce; bottled
3/4 cup of very warm water
1/3 cup of canned corned beef; chopped
1/4 teaspoon of ginger |
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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 corned beef, cheese slices and a dollop of barbecue sauce, then heating them in the oven. Shared by Barb Day From Geminis MASSIVE MealMaster collection
Yields: 15 Servings |
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