Monday, March 21, 2011

Confetti Fiesta Braids

I could NOT stop eating this bread, it was SO very good!!!! My cousin Martha made this and raved about it. It jogged my memory and I remembered seeing it in the latest Taste of Home magazine. A winner in our house, for sure! I made this in my Kitchen Aid mixer. I kneaded it with the dough hook for 4 minutes. Do not let the braiding scare you away!

Confetti Fiesta Braids
Taste of Home Feb/March 2011

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. Yield: 2 loaves (20 slices each).

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