2 eggs
3 cups bread flour
1 tablespoon margarine, melted
1/2 teaspoon salt
2 ounces fresh corn
1/2 cup white wine, chilled
1 (3 ounce) package cornbagel roll dough
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. Line an 8x8 inch pan with waxed paper.
In a medium bowl, beat together eggs and bread flour until light and fluffy. Beat in margarine, then combine with salt. Mix thoroughly. Pour the flour batter into the prepared pan.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour, or uncovered for 40 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking for 20 minutes, or until a toothpick inserted into the middle of the bread comes out clean. Once cool, slice loaf into 1 inch slices.
Meanwhile, in a large bowl, combine corn, white wine and cornbagel roll dough. Pour into crust and sprinkle with almonds.
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