Country ham and hominy bread x two

Yield: 2 loaf

Measure Ingredient
1⅓ cup Warm Water; 110/115F degree
4 tablespoons Honey
4 packs Active Dry Yeast
½ cup Country ham; minced and fried until crisp
1 large Onion; White, 1/4" dice
⅓ cup Chile Pulp;Anaheim, seenote
6 tablespoons Molasses
8 cups Bread Flour; or less
1 cup Cornmeal; not cornmeal mix
1⅓ cup Whole Wheat Flour
¼ cup Vegetable Oil
1½ teaspoon Salt
1 Egg; lightly beaten
1 14oz can of Yellow Hominy
2 tablespoons Oat Bran; dust on top


seenote: Dried Chiles, reconstitute 6 to 8 Anaheim or Numex Peppers, scrape the flesh from the inside of the skin, discard the skin. using a sturdy fork mash the pulp until smooth. Use any other method for mashing chiles. NOTE,NOTE, Use only recipe amount of this mixture.

seenote: Hominy, drain 14 oz. can of hominy, rinse slightly and chop a little. Until the hominy is in ⅓ hominy size.....

Lightly grease a baking sheet. Sprinkle with 1 tb cornmeal. Set aside.

Chop the Ham and Onion separately, into small dice or large mince, fry the ham in a dry hot pan to crisp the edges of the ham. Remove ham from pan.

Add onions to the same pan, stir over medium heat for 8 to 10 minutes. Cook the Onions until golden brown, DO NOT brown until crisp. Mikenote: Pay attention to stirring at this step. NO crisping.

Combine onions, ham, and hominy and stir to mix well, let this cool.

In a 4 cup measuring cup, stir the honey into the water and sprinkle the yeast on top, stir until dissolved. Set aside.

Use the dough hook for this project. In the mixing bowl of a heavy duty stand mixer, combine bread flour, 1 cup of cornmeal, whole wheat flour, molasses, vegetable oil, salt and egg. mix on low speed for 1 minute. Add the water/honey/yeast mix, Onion, chopped Hominy, Ham, Chili Pulp, and enough of the remaining flour to form a soft dough. Mix on low speed for 2 minutes. Knead on low speed, adding additional flour as needed, for 8-10 minutes or until the dough is smooth and elastic and no longer sticky.

Cover the mixing bowl and let rise until doubled, 1 to 2 hours.

I usually freeze half of this dough for a later loaf.

Divide dough into two balls, freeze in a non stick sprayed, gallon plastic bag. Continue this recipe with remaining dough.

Punch down the dough on a lightly floured surface.

Roll the dough into a 14" circle, fold it in half, overlapping, slightly off center, so the top layer is set back about 1" from the bottom edge. With a sharp knife,or dough scraper, make 4 or 5 equally spaced cuts from curved edge to folded edge, about ⅔ the way across the loaf (cutting through both layers).

Separate the cuts slightly so the loaf opens up and is crescent shaped. Place on the prepared baking sheet and let rise until doubled in volume, about 45 minutes...............Preheat the oven to 375F degrees.

Let rise in warm room for 45 minutes, place in 375F degree oven for 45 minutes, or until it is nicely brown on top and the interior temperature is 200+F degrees.

Remember this bread is fairly wet, and it will go against some of the rules of breadmaking. Use a flour sifter/duster to lightly flour the dough on the board if it seems too sticky to handle.

Brush the loaf with the melted butter and sprinkle the remaining 1 tb of Oat bran over the loaf. Bake for 40 minutes or until done. Remove to a wire rack and let cool completely.

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