Bread Machine Argentine Cheese & Corn Bread

This is based on a recipe from Madge Rosenberg's "The Best Bread Machine Cookbook Ever Ethnic Breads". She says, "Similar breads appear all over South America as far north as Venezuela. This version from the southern tip of the continent has enough color and taste to be eaten plain or with a meat broth or boiled beef." I use it as I would a corn bread with chili; I've even had it with butter and jam for breakfast!

• Ready In: 3 hrs 50 mins
• Yields: 1 loaf

Ingredients

• Large Loaf (1 1/2 Pounds)

• 2 1⁄4 teaspoons active dry yeast
• 2 1⁄4 cups bread flour
• 1 1⁄2 cups yellow cornmeal
• 1  tablespoon sugar
• 3⁄4 teaspoon salt
• 3  tablespoons parmesan cheese, grated
• 1⁄4 teaspoon ground black pepper
• 1 1⁄2 teaspoons ground cumin
• 3  tablespoons  vegetable oil
• 1  cup water
• 1⁄3 cup green bell pepper, finely diced
• 1⁄3 cup corn kernel

Directions

1. Add the first ten ingredients to your bread machine in the order suggested by the manufacturer.
2. Process on the bread cycle.
3. At the beeper (or at the end of the first kneading if your machine does not have a beeper), add the bell pepper and corn.