Confetti Fiesta Braids

Confetti Fiesta Braids
Confetti Fiesta Braids

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

Loaves

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 5-1/2 to 6-1/2

    cups all-purpose flour

  • 1

    cup cornmeal

  • 2

    packages (1/4 ounce each) active dry yeast

  • 1

    tablespoon sugar

  • 2

    teaspoons salt

  • 1

    cup buttermilk

  • 1/2

    cup butter, cubed

  • 1/2

    cup finely chopped onion

  • 2

    eggs

  • 1-1/2

    cups (6 ounces) shredded cheddar cheese

  • 1

    can (8-1/4 ounces) cream-style corn

  • 1/2

    cup finely chopped sweet red, yellow and/or orange peppers

  • 1/4

    cup chopped seeded jalapeno peppers

  • 1/4

    cup butter, melted

Directions

•In a large bowl, combine 4 cups flour, cornmeal, yeast, sugar and •salt. In a small saucepan, heat the buttermilk, butter and onion to •120°-130°. Add to dry ingredients; beat just until •moistened. Add eggs; beat until smooth. Stir in the cheese, corn •and peppers. Stir in enough remaining flour to form a stiff dough. • • •Turn onto a floured surface; knead until smooth and elastic, about •6-8 minutes. Place in a greased bowl, turning once to grease the •top. Cover and let rise in a warm place until doubled, about 1 hour. • • •Punch dough down. Turn onto a lightly floured surface; divide dough •in half. Divide half of dough into two portions so that one portion •is twice the size of the other; shape larger portion into three •16-in. ropes. Place on a greased baking sheet and braid; pinch ends •to seal and tuck under. • •Shape smaller portion into three 10-in. ropes. Braid on a lightly •floured surface; tuck ends under. Brush bottom of braid with water •and place over larger braid. Cover loaf and let rise until doubled, •about 45 minutes. Repeat with remaining dough. • •Bake at 350° for 25-30 minutes or until golden brown. Brush with •melted butter. Cool on a wire rack. Refrigerate leftovers.

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