Southern Corn and Bacon Braid

These double-decker braided loaves are impressive and delicious!


Details

Difficulty

Advanced

Yield

2 "stacked" braided loaves

Prep Time

01 hours

Rise Time

2 hours

Bake Time

45 to 55 minutes

Ingredients


  • 1 cup cornmeal
  • 1 tablespoon salt
  • 1/2 teaspoon baking soda
  • 1 cup warm buttermilk (100° to 110°F)
  • 1 tablespoon sugar
  • 2 envelopes Fleischmann's® Active Dry Yeast
  • 1/2 cup finely chopped onion
  • 1/2 cup butter OR margarine, softened
  • 2 eggs
  • 1-1/2 cups shredded cheddar cheese
  • 1 cup canned cream style corn
  • 1 cup canned, drained, whole kernel corn
  • 1 jar (3 ounces) real bacon bits
  • 1 cup chopped bell peppers (any color, or use a variety)
  • 6 to 7 cups all-purpose flour

Directions


Combine cornmeal, salt and baking soda in a large mixer bowl.  Combine warm buttermilk, sugar and yeast in a small bowl; let stand 10 minutes.  Add to cornmeal mixture.  Stir in onions, butter, eggs, cheese, corn, bacon and peppers until well mixed.  Add enough flour about 1 cup at a time (mixing after each addition) until a soft dough is formed.

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.  Place in greased bowl, turning to grease top.   Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Punch dough down and divide in half.  Set aside 1 half.  Divide remaining half into 2 pieces, one about 2/3 of the dough and the other about 1/3 of the dough.  Divide larger portion into 3 equal pieces; roll to 14-inch ropes.  Place ropes side-by-side on greased baking sheet; braid.  Pinch ends to seal.  Divide remaining (smaller) piece into 3 equal pieces.  Roll to 9-inch ropes; braid.  Place small braid on top of large braid.  Pinch ends firmly to seal and secure to large braid.  Repeat with remaining dough to make second loaf.  Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake in preheated 375°F oven for 35 to 40 minutes or until done, switching positions of sheets in oven halfway through baking time.  Remove from sheets; let cool on wire racks.