Jalapeno bread

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Ingredients Lbs. Ozs. Method

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White bread dough 1 lb.

High gluten flour 1 lb. 2 oz.

Corn meal 1 lb. 2 oz.

Sugar 1-2/3 oz.

Salt 1/2 oz.

Dry yeast 2/3 oz

Combine.

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Eggs 3 oz.

Buttermilk 10 oz.

Water 2 oz.

Add to above. Mix at 2nd speed of 3speed mixer for 8 minutes until incorporated.

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Jalapenos, chopped 5 oz.

Cheddar cheese, cubed 10 oz.

Garlic, crushed 1oz.

Large red onion, chopped 8 oz.

Combine. Mix at 2nd speed until incorporated.

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Instructions: Let dough rest about 20 minutes. Divide into 6 pieces; round and slightly flatten pieces to about 8-in. diameter. Roll in cornmeal and proof for 30-45 minutes. Bake at 425·F for about 20 minutes or until lightly brown. Yields 6 round loaves.