0
(0)
CATEGORY CUISINE TAG YIELD
Dairy, Eggs Mexican Breads 2 Servings

INGREDIENTS

2 pk Yeast
1 c Cornmeal
1/2 ts Soda
1 c Buttermilk
1 Onion; chopped
1 tb Salt
1 tb Brown sugar
2 Eggs
1 1/2 c Cheddar cheese; grated
1 c Cream style corn
3 Hot chili peppers; chopped fine
6 1/2 c To 7 cups flour
1/4 c Margarine; melted

INSTRUCTIONS

NORMA WRENN NPXR56B
In large bowl mix yeast, cornmeal and soda.  Set aside. In saucepan heat
buttermilk, onion, oil, salt and sugar until very warm (130 degrees). Stir
into cornmeal mixture. Beat in eggs, then cheese, corn and peppers. Stir in
5 cups flour.  Turn out on lightly floured surface. Knead until smooth and
elastic.
Place in greased bowl, turn over.  Cover and let rise until doubled -
about 1-1/2 hours.  Grease two loaf pans, dust with cornmeal. Divide dough
in half. Shape loaves and place in pans. Cover, let rise until double
(30-45 minutes).  Bake in 400-degree oven 25-30 minutes. Remove from pans,
brush with melted margarine and let cool. Source: Taylor County Home
Extension Clubs, Nancy Hardy
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“God specializes in surprise endings”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?