Ingredients
- 2 5/8 kraft mild mexican
- 1 3/8 gluten
- 250 gr better for bread flour
- 180 ml warm water (very)
- 180 gr refried beans (canned)
- 40 gr wheat flour
- 2 gr chili powder
- 2 gr salt
- 1 gr ginger
- 1 gr sugar
- 1 gr garlic salt
- 5/8 packages yeast
Add all ingredients into the pan in the order listed Select white bread andpush "Start" This bread can either accompany or replace the Southwestem breakfast staple of refried beans topped with cheese or wrapped in a flour tortilla and leftover slices are great for sandwiches. Shared by Barb Day
