 |
Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 6 |
|
This works so nice to zip up a sandwich or try it buttered and placed on a griddle till golden brown and serve with a soup or salad. Ingredients:
2 (2 1/2 ounce) packages yeast |
1/2 cup warm water |
1 3/4 cups milk, scalded |
1/3 cup sugar |
1/3 cup shortening |
1 tablespoon salt |
6 -7 cups flour |
2 eggs, lightly beaten |
1 cup yellow cornmeal |
3 -4 whole canned jalapenos or 3 -4 whole pickled jalapeno peppers, coarsely chopped |
8 ounces cheddar cheese, cut into small piece (or shredded) |
Directions:
1. Soften yeast in water.
2. After scalding milk add sugar, shortening, and salt to it and stir till shortening melts. Cool to warm and add cornmeal and eggs. Then add to yeast and add 2-1/2 c flour mixing well.
3. Add enough flour to make a soft dough.
4. Finally add pepper and cheese, and mix just till well blended.
5. Lightly grease a large bowl and place dough in turning once to coat.
6. Cover and let raise 1-1/2 to 2 hours.
7. Punch down divide in 1/2 and let rest for 10 minutes.
8. Form into 2 round or regular loaves and place in greased pans or on greased cookie sheets.
9. Let rise covered until doubled.
10. Bake 375 for 30-35 minutes.
|
|