Instructions: Put ingredients in your bread machine in the order suggested by the instruction booklet. Regular cycle. Some salsas have more liquid than others, so adjust as necessary.

Hand Method:
Dissolve yeast in 1/4 cup warm water (105 to 115 degrees). Mix in cornmeal and salsa until well blended. Stir in 2 cups of flour. Gradually add more flour, 1/4 cup at a time, until the dough leaves the sides of the bowl and is soft and not sticky. Knead until dough is smooth and elastic, about 5 minutes by hand or dough hook.

Place the dough in a greased bowl, cover tightly with plastic wrap, and put in a warm place until the dough has doubled in bulk, about 1 1/2 hours.

Punch the dough down. Shape into a loaf and put in a 9 x 5 inch greased bread pan. Cover with plastic wrap and return to a warm place for about 45 minutes or until the dough has risen about 1" above the edge of the pan.

Preheat the oven to 375 degrees. Bake about 35 to 40 minutes or until the loaf sounds hollow when thumped on the bottom. Remove from pan and cool on a wire rack.

Add a can of chopped chilies, if desired. 1 serving (1/12 of loaf): 169 calories, .5g fat, 0 cholesterol, 35g carbohydrate, 2g fiber, 4.5g protein, 240 mg sodium, 6mg calcium

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