Confetti Fiesta Braids
- 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
•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.