Sunbeam 102817, 5834 user manual Favorite Potato Bread, South of the Border Bread

Basic

Favorite Potato Bread

2 pound loaf

1 and 1/2 cups water

2 tablespoons butter or margarine (softened)

2 teaspoons salt

4 cups bread flour

4 teaspoons sugar

1/2 cup instant potato flakes

2 and 1/2 teaspoons active dry yeast

1)Measure and add liquid ingredients to the bread pan.

2)Measure and add dry ingredients (except yeast) to the bread pan.

3)Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

5)Press “Select” button to choose the Basic setting.

6)Press the “Crust Color” button to choose light, medium or dark crust.

7)Press the “Start/Stop” button.

South of the Border Bread

1.5 pound loaf	2 pound loaf
1 cup water	1 cup water
2/3 cup frozen whole kernel corn,	1 cup frozen whole kernel corn,
thawed	thawed
2 tablespoons margarine or butter,	2 tablespoons margarine or butter,
softened	softened
2 tablespoons canned chopped	2 tablespoons canned chopped
green chilies	green chilies
3 and 1/4 cups bread flour	4 cups bread flour
1/3 cup cornmeal	1/2 cup cornmeal
2 tablespoons sugar	2 tablespoons sugar
1 and 1/2 teaspoons salt	1 and 1/2 teaspoons salt
1 and 3/4 teaspoons yeast	2 teaspoons yeast

1)Measure and add liquid ingredients to the bread pan.

2)Measure and add dry ingredients (except yeast) to the bread pan.

3)Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.

4)Snap the baking pan into the breadmaker and close the lid.

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