Cinco de Mayo Bread for the Bread Maker
Recipe: #6474
September 10, 2012
Categories: Breads, Corn, Peppers, Mexican, 5-Minute Prep, Brunch Cinco de Mayo, Game/Sports Day, Picnic, Potluck, more
"One of my favorite breads for the bread maker. Spicy and savory, but not TOO spicy. This is fantastic toasted in the morning with cream cheese. Or enjoy a slice with your favorite chili. It is a fantastic recipe. Note: cooking times will depend on your bread maker."
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (125.3 g)
- Calories 273.2
- Total Fat - 3.5 g
- Saturated Fat - 0.5 g
- Cholesterol - 0.2 mg
- Sodium - 98.3 mg
- Total Carbohydrate - 52.1 g
- Dietary Fiber - 2.8 g
- Sugars - 0.5 g
- Protein - 8.1 g
- Calcium - 17.1 mg
- Iron - 3 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Bread ... Add all the ingredients "in the order listed above" to your bread machine. Set for either a regular or rapid bake cycle.
Step 2
Remove once it is finished and cool, remove and ENJOY!
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a spicier version of this bread, leave the ribs in the jalapeno peppers.
- Be sure to drain the diced green chilies before adding them to the recipe.
- Instead of olive oil, use coconut oil. Coconut oil adds a subtle sweetness to the bread that complements the spicy flavors of the jalapenos and green chilies.
- Instead of creamed corn, use fresh corn kernels. The freshness of the corn will add a subtle sweetness and crunch to the bread.
Garlic and Herb Bread Replace the jalapeno peppers with 1 tablespoon of garlic powder, and replace the cilantro with 1 tablespoon of Italian herb blend.
Cheese and Onion Bread Replace the jalapeno peppers with 1/4 cup of grated cheese, and replace the cilantro with 1/4 cup of finely chopped onion.
Grilled Fish Tacos: Grilled fish tacos are the perfect accompaniment to this Cinco de Mayo Bread. The spicy and savory flavors of the bread will go perfectly with the light and flaky fish tacos. The added crunch of the cornmeal in the bread will add a great texture contrast to the tacos. Plus, the cilantro and jalapeno peppers will give the tacos an extra kick of flavor!
Mexican Street Corn: Mexican street corn is the perfect side dish to serve with this Cinco de Mayo Bread. The creamy, cheesy, and spicy flavors of the street corn will pair nicely with the sweet and savory flavors of the bread. The crunchy texture of the corn will also provide a great contrast to the soft, fluffy texture of the bread. Plus, the added kick of jalapeno and cilantro will give the dish an extra flavor boost!
FAQ
Q: What type of yeast should I use?
A: For this recipe you should use either fast rise yeast or active dry yeast. The amount of yeast will depend on the type you choose. For fast rise yeast use 2 teaspoons, and for active dry yeast use 3 teaspoons.
Q: How long should I let the dough rise?
A: Let the dough rise until it has doubled in size. This usually takes about 1-2 hours. Be sure to keep the dough in a warm area to help it rise faster.
1 Reviews
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Fun facts:
The name "Cinco de Mayo" is Spanish for "Fifth of May" and is celebrated to commemorate the Mexican Army's unlikely victory over the French Empire at the Battle of Puebla on May 5, 1862.
Celebrities like Eva Longoria, Salma Hayek, and Pitbull have all celebrated Cinco de Mayo by hosting parties and events to honor Mexican culture.