Country Ham And Hominy Bread X Two

Title: COUNTRY HAM AND HOMINY BREAD X TWO

Categories: Breads, Sample

Yield: 2 loaf

1 1/3 c Warm Water;

110/115F degree

4 tb Honey

4 pk Active Dry Yeast

8 c Bread Flour; or less

1 c Cornmeal; not cornmeal mix

1 1/3 c Whole Wheat Flour

--FILLING FOR DOUGH--

1/2 c Country ham; minced and -fried until crisp

1 lg Onion; White,

1/4 dice

1/3 c Chile Pulp;Anaheim, seenote

6 tb Molasses

1/4 c Vegetable Oil

1 1/2 ts Salt

1 Egg; lightly beaten

1 14oz can of Yellow Hominy

2 tb Oat Bran; dust on top

6 to 8 Anaheim or Numex Peppers, scrape the flesh from the inside of the

skin, discard the skin. using a sturdy fork mash the

pulp until smooth. Use any other method for mashing

chiles. NOTE,NOTE, Use only recipe amount of this

mixture.

seenote: Hominy, drain 14 oz. can of hominy, rinse

slightly and chop a little. Until the hominy is in 1/3

hominy size...

Lightly grease a baking sheet. Sprinkle with 1 tb

cornmeal. Set aside.

Chop the Ham and Onion separately, into small dice or large mince, fry the ham in a dry hot pan to crisp the

edges of the ham. Remove ham from pan.

Add onions to the same pan, stir over medium heat for 8 to 10 minutes. Cook the Onions until golden brown,

DO NOT brown until crisp. Mikenote:

Pay attention to stirring at this step. NO crisping.

Combine onions, ham, and hominy and stir to mix well,

let this cool.

In a 4 cup measuring cup, stir the honey into the

water and sprinkle the yeast on top, stir until

dissolved. Set aside.

Use the dough hook for this project. In the mixing

bowl of a heavy duty stand mixer, combine bread flour,

1 cup of cornmeal, whole wheat flour, molasses,

vegetable oil, salt and egg. mix on low speed for 1

minute. Add the water/honey/yeast mix, Onion, chopped

Hominy, Ham, Chili Pulp, and enough of the remaining

flour to form a soft dough. Mix on low speed for 2

minutes. Knead on low speed, adding additional flour

as needed, for 8-10 minutes or until the dough is

smooth and elastic and no longer sticky.

Cover the mixing bowl and let rise until doubled, 1

to 2 hours.

I usually freeze half of this dough for a later loaf.

Divide dough into two balls, freeze in a non stick

sprayed, gallon plastic bag. Continue this recipe with

remaining dough.

Punch down the dough on a lightly floured surface.

Roll the dough into a 14 circle, fold it in half,

overlapping, slightly off center, so the top layer is

set back about 1 from the bottom edge. With a sharp

knife,or dough scraper, make 4 or 5 equally spaced

cuts from curved edge to folded edge, about 2/3 the

way across the loaf (cutting through both layers).

Separate the cuts slightly so the loaf opens up and is

crescent shaped. Place on the prepared baking sheet

and let rise until doubled in volume, about 45

minutes...Preheat the oven to 375F degrees.

45 minutes, place in

degree oven for 45 minutes, or until it is nicely

brown on top and the interior temperature is 200

F

degrees.

Remember this bread is fairly wet, and it will go

against some of the rules of breadmaking. Use a flour

sifter/duster to lightly flour the dough on the board

if it seems too sticky to handle.

Brush the loaf with the melted butter and sprinkle

the remaining 1 tb of Oat bran over the loaf. Bake for 40 minutes or until done. Remove to a wire rack and let cool completely. --