70649 pan campo mexican camp bread Recipes

all-purpose flour, sugar, baking powder, kosher salt, cold vegetable shortening, buttermilk, unsalted butter for frying

flour, active dry yeast, salt, sugar, powdered milk, shortening, egg, tap water, butter, sugar, egg yolk, ground cinnamon or 1 tsp vanilla extract, flour

corn bread/muffin mix, fat-free milk, egg, lightly beaten, frozen corn, thawed, extra-lean ground turkey, onion, chopped, sweet red pepper, chopped, jalapeno peppers, seeded and chopped, reduced-sodium taco seasoning, water, shredded reduced-fat mexican cheese blend, tomato, chopped, sliced ripe olives, green onions, chopped, reduced-fat sour cream

active dry yeast, bread flour, bread improver, sugar, salt, margarine, eggs, canned evaporated milk, canned evaporated milk, dry bread crumbs

water (70 to 80), sour cream, chunky salsa, taco seasoning, sugar, dried parsley flakes, salt, bread flour, active dry yeast

milk, margarine or 1/4 cup butter, egg, sugar, salt, bread flour, yeast

water (70o to 80o), sour cream, chunky salsa, taco seasoning, sugar, dried parsley flakes, salt, king arthur unbleached bread flour, active dry yeast

corn bread/muffin mix, onion, chopped, shredded cheddar cheese, cream-style corn, sour cream, eggs, lightly beaten, chopped green chilies, canola oil, chopped jalapeno pepper

bread, butter , for spreading on the bread, ham, pineapple ring, drained, cheese , that melts well, ground paprika (to garnish ) (optional)

water, bread flour ( gold medal - better for bread), salt, yeast

bread flour , - 1 . 5 kg (3.3 lb), yeast , - 90 g (3.175 oz), water , -350 to 450 ml, salt , - 15 g, eggs, - 250 g (approx 1 cup), toasted anise , - 15 g, butter , - 200 g (14 tbsp), vanilla essence , - 3 ml (slightly more than 1/2 tsp), cherimoya , essence - 3 ml (slightly more than 1/2 tsp), lard , for greasing baking tins (or shortening), sesame seeds (to garnish )

vegetable shortening, whole milk, water, sugar, salt, sugar, active dry yeast, warm water (approximately 80-110 f), all-purpose flour, egg, beaten, vital wheat gluten (optional), extra flour , for handling

big ripe tomatoes (about 1/4 lb), rustic sourdough bread, toasted, spanish extra-virgin olive oil to taste, salt and pepper to taste

pocket breads (6 to 6 1/2 in .), nonfat refried beans, sliced grilled chicken breast or sliced grilled tender beef steak (see notes), chopped red onion, diced green chilies, shredded light or regular mexican blend cheese or shredded reduced-fat cheddar cheese, shredded cabbage, fresh cilantro leaves, tomato salsa, salt and pepper

milk, orange juice, egg , plus, egg yolk, unsalted butter , cut into pieces, bread flour, light brown sugar, unsweetened dutch process cocoa, gluten, salt, instant espresso powder, ground cinnamon, bittersweet chocolate chips, fast rising yeast (or 2 1/2 tsp. bread machine yeast), milk, orange juice, eggs, unsalted butter , cut into pieces, bread flour, light brown sugar, unsweetened dutch process cocoa, gluten , plus, gluten, salt, instant espresso powder, ground cinnamon, bittersweet chocolate chips, fast rising yeast (or 1 tsp. bread machine yeast)

dry corn bread for bread pudding, frozen corn kernels, thawed, chopped red bell pepper, coarsely grated monterey jack cheese (about 8 oz), sliced scallion, eggs, two 10-oz cans mild enchilada sauce, vegetable or chicken broth

thick-sliced crusty bread, very red tomatoes, ripe and firm, extra virgin olive oil, salt, serrano ham in very thin slices (optional)

lukewarm water, active dry yeast, milk, unsalted butter cut into pieces, sugar, salt, bread flour, vegetable oil, melted butter or 1 egg mixed with 1 tbsp. water