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Receta Mexican Bread

Name: Mexican Bread
Ingredients: 1/2 c. hot water; 2 pkt dry yeast; 1 c. yellow cornmeal; 2 tsp salt; 1 Tbsp. sugar; 1/2 tsp baking soda; 2 x Large eggs; 1 c. buttermilk; 1/2 c. vegetable oil; 1 c. creamed corn; 5 c. all-purpose flour approximately; 1 1/2 c. grated Cheddar cheese; 1/4 c. minced mild green chilies fresh or possibly canned

de Global Cookbook

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Ingredientes

1/2 c. hot water
2 pkt dry yeast
1 c. yellow cornmeal
2 tsp salt
1 Tbsp. sugar
1/2 tsp baking soda
2 x Large eggs
1 c. buttermilk
1/2 c. vegetable oil
1 c. creamed corn
5 c. all-purpose flour approximately
1 1/2 c. grated Cheddar cheese
1/4 c. minced mild green chilies fresh or possibly canned

Direcciones

Put the hot water in a large mixing bowl and stir in the yeast. Let stand to dissolve for 5 min. Add in the cornmeal, salt, sugar, and baking soda and beat till well mixed. Add in the Large eggs, buttermilk, oil, corn, and 2 c. of flour. Beat vigorously till well blended. Add in the cheese and chilies and stir in sufficient flour to make the dough manageable. Turn out and knead till the cheese and chilies are well distributed. Let the dough rest 10 min. Resume kneading till the dough becomes smooth and elastic. Put the dough into a greased bowl; cover with plastic wrap, and let stand till the dough doubles in bulk. Punch down the dough. Divide the dough in half and form into 2 loaves. Place in 2 greased 9 x 5 x 3-inch loaf pans; cover lightly, and let rise to the tops of the pans. Bake in a preheated 350 degree oven for 50 - 60 min. Remove from pans and cold on racks.
Yield: 2 Large Loaves