Ingredients

2 Tbsp. oil
1/2 C. water
1 egg
1/2 C. kernel corn (cooked)
1 C. chopped red bell pepper
1 tsp. paprika
1 tsp. salt
1/3 C. cornmeal
2 C. bread flour
1 1/2 tsp. regular or quick rising yeast

Cooking Instructions

All ingredients should be at room temperature. Place in pan in order suggested by machine’s manual. Because the moisture content of vegetables varies a lot, it is important to watch the amount of liquid used. Keep this rule in mind; Do not add any extra liquid until the machine has kneaded long enough to extract liquid from the vegetables. At first, the dough appears dry, even crumbly, but it is easy to see the vegetables begin to release their moisture and the dough ball form. If a soft, round, slightly tacky ball has not formed near the end of kneading, more liquid can be added one Tbls. at a time.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)