Barbecued Corned Beef and Cheese Bread
Whole Grain Recipe
This tasty bread is reminiscent of the 1950s open-faced sandwich favorite made by covering split hamburger buns with canned corned beef, cheese slices and a dollop of barbecue sauce.
1 package yeast
1/4 teaspoon sugar
2-3/4 cups bread flour
2 tablespoons gluten
1 teaspoon salt
1/8 teaspoon baking soda
1 cup sharp Cheddar cheese; shredded
1/2 cup canned corned beef; chopped
1/2 cup barbecue sauce; bottled
3/4 cup very warm water
1/3 cup canned corned beef; chopped
1/4 teaspoon ginger
Place all the ingredients (except the 1/3 corned beef) into the pan in the order listed.
Select white bread and push "Start".
Add the chopped corned beef at the "beep," 88 minutes into the cycle (33 min. with DAK Turbo II).
This bread should be stored in the refrigerator or freezer.
Cover split hamburger buns with canned corned beef, cheese slices and a dollop of barbecue sauce, then heat them in the oven.
Recipe Yields: 15 Servings Barbecued Corned Beef and Cheese Bread.