Oster 4839 - South-of-the-Border Bread Recipe

South-of-the-Border Bread
Do not use the delay bake option for this recipe.
Extra Large Loaf (2 pounds)
1 1/2 cups water
1 cup frozen whole kernel corn, thawed
2 tablespoons margarine or butter, softened
2 tablespoons canned chopped green chilies
4 1/4 cups Gold Medal
®
Better for Bread™ flour
1/2 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons salt
1 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Large Loaf (1 1/2 pounds)
1 cup water
2/3 cup frozen whole kernel corn, thawed
2 tablespoons margarine or butter, softened
2 tablespoons canned chopped green chilies
3 1/4 cups Gold Medal
®
Better for Bread™ flour
1/3 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons salt
2 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread machine yeast or
quick-acting active dry yeast
Small Loaf (1 pound)
2/3 cup water
1/2 cup frozen whole kernel corn, thawed
1 tablespoon margarine or butter, softened
1 tablespoon canned chopped green chilies
2 cups Gold Medal
®
Better for Bread™ flour
1/4 cup cornmeal
1 tablespoon sugar
1 teaspoon salt
2 teaspoons regular active dry yeast
OR
1 1/2 teaspoons bread machine yeast or quick-acting
active dry yeast
DIRECTIONS:
1.Remove bread pan; attach kneading blade.
2.Place all ingredients in bread pan in the order listed.
3.Insert bread pan, close lid and plug in.
4.Select bread type: Press SELECT until the desired bread setting number is displayed. Press START.
(For white breads, the bread setting selections are numbers 1-3. Select “1” for 1 pound loaf recipes.
Select either “2” or “3” for 1 1/2 and 2 pound loaf recipes. Select “2” for a desired medium crust color
and “3” for a desired dark crust color.)
5.Press START. Bread will be done baking in the number of hours indicated.
6. A fruit and nut beep is indicated at 32 minutes into the cycle.