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Post by Okwes on Apr 6, 2008 12:32:12 GMT -5
ARIZONA CORN BREAD
1 cup cornmeal 2 tablespoons sugar 2 packages (1/4 ounce each) active dry yeast 1 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon pepper 1 cup (8 ounces) sour cream 1/2 cup vegetable oil 1/2 cup chopped green onions 2 eggs 1-1/4 cups shredded pepper Jack cheese 1 cup cream-style corn 2 jalapeno peppers, seeded and chopped* 5 to 6 cups all-purpose flour Additional cornmeal Melted butter or margarine
In a large mixing bowl, combine the first six ingredients set aside. In a saucepan, heat the sour cream, oil and onions to 120°-130°. Add to cornmeal mixture bet until blended. Beat in eggs, cheese, corn and jalapenos. Stir in enough flour to form a stiff dough. Turn onto a floured surface knead until smooth and elastic, about 6-8 mins. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hr. Punch dough down. Turn onto a lightly floured surface divide in half.. Shape into two loaves. Grease two 9-in. x 5-in. x 3-in. loaf pans; dust with additional cornmeal. Place loaves seam side down in prepared pans. Cover and let rise until doubled, about 30 mins. Brush butter over loaves. Bake at 375° for 30-35 mins or until golden brown cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool.
Yield: 2 loaves
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