Confetti Fiesta Braids

By brenie_shydee

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

Details

Servings 2

Preparation

Step 1

•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.