Wednesday, 27 February 2013

Jalepenos-corn bread

This is one of my traditional part of Thanks-giving meals. It is usually very popular with my family and friends. It is fantastic and quite satisfying. Made with fresh sweet-corn and cornmeal and spiced with Jalepenos, it is sweet, soft, fluffy and has a good bite from fresh Jalepenos. I usually try to use 2-3 Jalepenos and mix both red and green ones to give it the pretty color.
 You will need: 3/4 cup water + (2 tblsps if needed)
3 and 1/4 cups strong white bread flour
1/3 cup corn meal
2 tblsp sugar
1 and 1/2 tsp salt
2 and 1/2 tsp active yeast
2 tblsp butter
1/3 cup corn (you can use canned or frozen versions too, just make sure it thawed out and drained)
2-3 Jalepenos chopped (de-seed them if you want milder taste). 

Place 3/4 cups of water on the bread pan, followed by the white flour and corn meal all the while making sure that the water is fully covered. Place salt, sugar, butter in the corners of the bread pan. Make a shallow indentation in the middle and place the yeast there. Make sure that the yeast does not touch the water. Reserve the 2 tblsp water. The water content in corn varies, so wait to see the consistency of the dough and then add 2 tblsp of water if needed (i.e. if the dough is too stiff). If you get a loaf that is collapsed, then the water content was a bit too much, and next time reduce the water. 

When the machine beeps for the nuts/fruits add corn and Jalepenos. Remove bread from the pan and cool it on a wire rack after the baking cycle. The resulting bread has a fantastic aroma and makes great sandwich bread. Enjoy!

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