Grilled cheese sandwiches are especially good made with moist slices from this pretty corn-flecked loaf. For a milder chili taste, use green chiles in place of the jalapenos. —Lola Gangwer, Burgoon, Ohio
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Ingredients
- 1/2 cup water (70° to 80°)
- 1 tablespoon butter, softened
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup whole kernel corn
- 2 tablespoons chopped jalapenos or green chiles
- 1 teaspoon chopped fresh cilantro
- 2 cups bread flour
- 1/3 cup cornmeal
- 1-1/2 teaspoons quick rise yeast
Directions
- In mixing bowl add ingredients in the following order: water, yeast, sugar, flour, cornmeal, salt, jalapenos and corn. Attach dough hook and set to low speed. Continue at low speed to combine dough, about 3 minutes. If dough seems too dry, add additional 1-2 tablespoons of water. Once dough has come together, increase speed to medium and continue mixing for 5 minutes. Remove from mixing bowl and roll into tight ball. Place in greased bowl and cover with plastic wrap. Let rise for 1-2 hours, until dough has doubled. Remove from bowl onto lightly floured pastry mat and degas, pushing into a rectangle shape. Begin rolling and tucking in corners, using the side of your palm to seal until the dough is rolled into loaf form. Place in greased 9x5-in. loaf pan, cover and allow to rise until double, about 1 hour. Preheat oven to 350°F. Bake for 40-50 minutes.
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