Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Breads, Sample

  4. Yield: 2 loaf

  5. 1 1/3 c Warm Water;

  6. 110/115F degree

  7. 4 tb Honey

  8. 4 pk Active Dry Yeast

  9. 8 c Bread Flour; or less

  10. 1 c Cornmeal; not cornmeal mix

  11. 1 1/3 c Whole Wheat Flour


  13. 1/2 c Country ham; minced and -fried until crisp

  14. 1 lg Onion; White,

  15. 1/4 dice

  16. 1/3 c Chile Pulp;Anaheim, seenote

  17. 6 tb Molasses

  18. 1/4 c Vegetable Oil

  19. 1 1/2 ts Salt

  20. 1 Egg; lightly beaten

  21. 1 14oz can of Yellow Hominy

  22. 2 tb Oat Bran; dust on top

  23. 6 to 8 Anaheim or Numex Peppers, scrape the flesh from the inside of the

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

  25. pulp until smooth. Use any other method for mashing

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

  27. mixture.

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

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

  30. hominy size...

  31. Lightly grease a baking sheet. Sprinkle with 1 tb

  32. cornmeal. Set aside.

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

  34. edges of the ham. Remove ham from pan.

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

  36. DO NOT brown until crisp. Mikenote:

  37. Pay attention to stirring at this step. NO crisping.

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

  39. let this cool.

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

  41. water and sprinkle the yeast on top, stir until

  42. dissolved. Set aside.

  43. Use the dough hook for this project. In the mixing

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

  45. 1 cup of cornmeal, whole wheat flour, molasses,

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

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

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

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

  50. minutes. Knead on low speed, adding additional flour

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

  52. smooth and elastic and no longer sticky.

  53. Cover the mixing bowl and let rise until doubled, 1

  54. to 2 hours.

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

  56. Divide dough into two balls, freeze in a non stick

  57. sprayed, gallon plastic bag. Continue this recipe with

  58. remaining dough.

  59. Punch down the dough on a lightly floured surface.

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

  61. overlapping, slightly off center, so the top layer is

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

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

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

  65. way across the loaf (cutting through both layers).

  66. Separate the cuts slightly so the loaf opens up and is

  67. crescent shaped. Place on the prepared baking sheet

  68. and let rise until doubled in volume, about 45

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

  70. 45 minutes, place in

  71. degree oven for 45 minutes, or until it is nicely

  72. brown on top and the interior temperature is 200

  73. F

  74. degrees.

  75. Remember this bread is fairly wet, and it will go

  76. against some of the rules of breadmaking. Use a flour

  77. sifter/duster to lightly flour the dough on the board

  78. if it seems too sticky to handle.

  79. Brush the loaf with the melted butter and sprinkle

  80. 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. --


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