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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Packung | yeast |
| 1 Tasse | cornmeal |
| 1/2 Teelöffel | soda |
| 1 Tasse | buttermilk |
| 1 | Onion chopped |
| 1 Esslöffel | salt |
| 1 Esslöffel | brown sugar |
| 2 | eggs |
| 1 1/2 Tasse | Cheddar cheese grated |
| 1 Tasse | Cream style corn |
| 3 | Hot chili peppers; chopped fine |
| 6 1/2 Tasse | To 7 cups flour |
| 1/4 Tasse | Margarine melted |
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In large bowl mix yeast, cornmeal and soda. Set aside. In saucepan heat buttermilk, onion, oil, salt and sugar until very warm (130 degrees). Stir into cornmeal mixture. Beat in eggs, then cheese, corn and peppers. Stir in 5 cups flour. Turn out on lightly floured surface. Knead until smooth and elastic.
Place in greased bowl, turn over. Cover and let rise until doubled - about 1-1/2 hours. Grease two loaf pans, dust with cornmeal. Divide dough in half. Shape loaves and place in pans. Cover, let rise until double (30-45 minutes). Bake in 400-degree oven 25-30 minutes. Remove from pans, brush with melted margarine and let cool.
Extension Clubs, Nancy Hardy
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