INGREDIENTS:

1/2 c canned corn - drained
1 (heaping)
5 oz garlic and herb cheese
1 (rondele brand)
1 tb canned mild chiles - drained
1 and chopped
2 tb hot sesame oil
1 jumbo egg
3/4 c flat dark beer
2 5/8 c unbleached white flour
7/8 c corn flour
1 ts salt
2 1/2 ts yeast (make the 1/2 teaspoon
1 heaping)
2 tb drained corn (with moisture
1 squeezed out)-heaping
1 tb pepperoncini-diced
1 (heaping)(greek salad
1 peppers)
1 tb dried chives (heaping)

DIRECTIONS:

(Directions for Hitachi ABM) Put 2 tablespoons squeezed corn, 1
heaping tablespoon diced Greek salad peppers and 1 heaping tablespoon
dried chives aside for later use. Place all the other ingredients in
the machine, program for Bread, medium crust, and press Start. After
10 minutes of machine kneading, add up to 1 tablespoon flour and 1
tablespoon corn flour if dough seems too wet (remember at this point
that you will be adding more wet corn and salad peppers along with
dried chives later on and compensate at this point for any wetness
which might occur). When timer rings three times or about 10 minutes
before the end of kneading, add the 2 tablespoons squeezed corn, 1
heaping tablespoon diced Greek salad peppers and 1 heaping tablespoon
dried chives to bread. After 5 minutes, add more flour and/or corn
flour if mixture seems too wet or needs tightening.

Makes one large 1-1/2 lb. loaf.

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