Friday, February 5, 2010

Pan Bread Recipe with a Mexican Twist

We liked the pan bread so much we made it again and tried it with different toppings this time!


1 1/2 c Joseph's Grainery Soft White Wheat, made into stone ground flour with your blender
1 1/2 c all purpose flour
1/2 tsp baking soda
1 1/4 Tbsp baking powder
1 tsp sea salt
2 Tbsp honey
2 Tbsp olive oil
1 c warm water

1 c tomato sauce
2 c pepper jack cheese
1 small yellow onion sliced
1 red or green pepper cut into strips
cilantro, season to taste

Directions:  Preheat oven to 425.  Follow directions from yesterdays post on Pan Bread, substituting toppings with those listed here.  Bake for 18-20 minutes.

Soft White Wheat on Foodista


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