Salsa Bread
Recipe By: Posted to "Bread Bakers" list 1/18/98
Servings: 12
1 2/3 cup mild Pace Picante Sauce
3 cups flour
1 cup cornmeal
2 tsp active dry yeast
Dissolve yeast in 1/4 cup warm water (105 to 115 degrees). Mix in cornmeal
and salsa until well blended. Stir in 2 cups of flour. Gradually add more
flour, 1/4 cup at a time, until the dough leaves the sides of the bowl and
is soft and not sticky. Knead until dough is smooth and elastic, about 5
minutes by hand or dough hook.
Place the dough in a greased bowl, cover tightly with plastic wrap, and put
in a warm place until the dough has doubled in bulk, about 1 1/2 hours.
Punch the dough down. Shape into a loaf and put in a 9 x 5 inch greased
bread pan. Cover with plastic wrapr and return to a warm place for about
45 minutes or until the dough has risen about 1" above the edge of the pan.
Preheat the oven to 375 degrees. Bake about 35 to 40 minutes or until the
loaf sounds hollow when thumped on the bottom. Remove from pan and cool on
a wire rack.
