The night before:
- 1 1/4 cup bread flour (I used regular all purpose)
- 3/4 cup water
- 1/4 tsp instant yeast
The day of:
- 1 3/4 cup luke warm water
- 1/4 cup cornmeal
- 2 tbsp butter
- 2 tbsp honey
- 2 tsp salt
- 1 tsp instant yeast
- 3 - 3 1/2 cups bread flour (I used regular all purpose flour)
- 1 cup diced, seeded jalepeno peppers
- 3/4 cup corn niblets
- 1 1/2 cups mozzarella cheese, shredded
- 1 1/2 cups gruyere cheese, shredded
- The night before, combine the night before ingredients in a small bowl. Cover and let stand at room temperature 12-18 hours or overnight.
- In the morning combine the water and cornmeal in a small saucepan. Bring to a low boil then turn the heat down and simmer for five minutes. Stir frequently so mixture doesn't burn. Remove from heat and add the butter and honey. Stir until well incorporated.
- Pour into stand mixer and let stand until cooled to 110F. Once cooled, add the night before mixture, yeast and one cup of flour. Mix on low speed until well blended.
- Add the salt, 3/4 cup of the jalepenos and 1/2 cup of corn. Mix til blended.
- Start to add the flour slowly. The dough needs to be sticky, so don't add too much. While mixing on low speed, you want the dough to stick to the bottom of the bowl, but not the sides. Continue to knead on low spead for 8 minutes more. Afterwards, leave in bowl and spray with oil spray.
- Cover with plastic wrap and let rise for 1-2 hours until doubled in bulk.
- Using a wooden spoon, punch down dough, then cover with plastic wrap again and leave to rise for another 1-2 hours or until doubled in bulk. After second rise, sprinkle good amount of flour on counter (remember, dough is sticky). Take the cheese and mix in remaining jalepenos and corn. Put the dough onto floured surface and sprinkle more flour on top. Using your hands, lightly press the dough into a 12x12 square. Sprinkle the cheese on top of the dough. Roll the dough as you would if you were making cinnamon buns - you should have a nice log shaped loaf. Pinch the seam and ends closed.
- Take a large tea towel and sprinkle it generously down the middle with flour. Place the dough on the floured tea towel and sprinkle more flour on top. Wrap the dough with the tea towel and leave on the counter to rise for another half an hour.
- Before you cut the dough, preheat the oven to 425F. When oven is ready, cut the dough into 4 even pieces. Spread open the tops so the cheese is exposed. Place onto parchment lined baking tray with cheese side up. Bake in oven for 30-35 minutes. Remove and cool on a wire rack.
What great bread! I have never made bread with cornmeal before, and this was delicious! I love that there was cornmeal and whole corn in the recipe. :) This is a bit labour intensive, but sure is worth the effort. Such a unique bread and something you could mix up the flavours in over and over again. I bet some chipotle peppers would be delicious in this recipe too... the possibilities are endless. I will be making this one again!