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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Mexican Cilantro Batter Bread |
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Serves: 16 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Mexican Cilantro Batter Bread recipe on the web!!Serving Size: 1 slice Makes: 1 loaf, 16 slices Frances Sheppard - Corsicanna, Texas Bake-Off® Contest 35, 1992 Cilantro and green chiles accent the flavor of this easy and unique batter bread. _ 1/2 cups all-purpose flour _ tablespoons sugar _ teaspoon salt _ teaspoon garlic powder _ package active dry yeast _ cup water _ cup milk _ tablespoons margarine or butter ___ cup chopped fresh cilantro _ teaspoons freeze-dried chopped chives _ (4 1/2-ounce) can chopped mild green chilies, drained _ tablespoon poppy seeds In large bowl, combine 2 cups flour, sugar, salt, garlic powder and yeast; blend well. In small saucepan, heat water, milk and margarine until very warm (120 to 130°F.). Add warm liquid to flour mixture; beat 2 minutes at medium speed. By hand, stir in remaining 2 1/2 cups flour, cilantro, chives and green chiles to form a stiff batter. Cover; let rise in warm place (80 to 85 ° F.) until light and doubled in size, 45 to 60 minutes. Generously grease 12-cup Bundt pan or 10-inch tube pan. Sprinkle bottom and sides of pan with poppy seed. Stir down dough to remove all air bubbles. Carefully spoon into greased pan. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, 30 to 45 minutes. Heat oven to 375°F. Uncover dough. Bake 35 to 40 minutes or until deep golden brown. Cool 5 minutes; remove from pan. Serve warm or cool. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving (1 slice): Calories 160; Protein 5g; Carbohydrate 30g; Fat 2g; Sodium 200mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Lemon Raspberry Muffins Quick Apple Cranberry Pear Muffins Chocolate Chunk Pistachio Muffins Dairyland Date Muffins The Gaint's Corn Muffins Middleberry Scones Tropical Oat Bran Muffins Lemon Nutmeg Scones Orange-Glazed Tropical Fruit Scones Graham Cracker Brown Bread Pepper Biscuit Pull-Apart Easy Baked Onion Rings Banana-Wheat Quick Bread Golden Sesame Loaves Whole Wheat Raisin Loaf Dilly Casserole Bread Easy Cheese Batter Bread Southwestern Pockets of Cheese Bread Salsa Bread Olé Onion Lover's Twist Golden Party Loaves Honey Granola Bread Cheddar Thyme Casserole Bread Italian Cheese Bread Ring Oat Bran Potato Buns Golden Gate Snack Bread Muffin Mix Buffet Bread Potato Chive Rolls Garden Pepper Bread Swedish Whole Wheat Dinner Rolls Savory Cheese and Scallion Scones Half-Time Spoon Rolls Old Plantation Rolls Cheese-Filled Parmesan Biscuit Loaves Cheese-Crusted Flat Bread Mexican Cilantro Batter Bread 04: Breads |
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