Country Ham And Hominy Bread X Two

1 1/3 c Warm Water; 110/115F degree 8 c Bread Flour; or less
4 tb Honey 1 c Cornmeal; not cornmeal mix
4 pk Active Dry Yeast 1 1/3 c Whole Wheat Flour

seenote: Dried Chiles, reconstitute 6 to 8 Anaheim or
Numex Peppers, scrape the flesh from the inside of the
skin, discard the skin. using a sturdy fork mash the
pulp until smooth. Use any other method for mashing
chiles. NOTE,NOTE, Use only recipe amount of this
mixture.
seenote: Hominy, drain 14 oz. can of hominy, rinse
slightly and chop a little. Until the hominy is in 1/3
hominy size…..
Lightly grease a baking sheet. Sprinkle with 1 tb
cornmeal. Set aside.
Chop the Ham and Onion separately, into small dice or
large mince, fry the ham in a dry hot pan to crisp the
edges of the ham. Remove ham from pan.
Add onions to the same pan, stir over medium heat for
8 to 10 minutes. Cook the Onions until golden brown,
DO NOT brown until crisp. Mikenote:
Pay attention to stirring at this step. NO crisping.
Combine onions, ham, and hominy and stir to mix well,
let this cool.
In a 4 cup measuring cup, stir the honey into the
water and sprinkle the yeast on top, stir until
dissolved. Set aside.
Use the dough hook for this project. In the mixing
bowl of a heavy duty stand mixer, combine bread flour,
1 cup of cornmeal, whole wheat flour, molasses,
vegetable oil, salt and egg. mix on low speed for 1
minute. Add the water/honey/yeast mix, Onion, chopped
Hominy, Ham, Chili Pulp, and enough of the remaining
flour to form a soft dough. Mix on low speed for 2
minutes. Knead on low speed, adding additional flour
as needed, for 8-10 minutes or until the dough is
smooth and elastic and no longer sticky.
Cover the mixing bowl and let rise until doubled, 1
to 2 hours.
I usually freeze half of this dough for a later loaf.
Divide dough into two balls, freeze in a non stick
sprayed, gallon plastic bag. Continue this recipe with
remaining dough.
Punch down the dough on a lightly floured surface.
Roll the dough into a 14″ circle, fold it in half,
overlapping, slightly off center, so the top layer is
set back about 1″ from the bottom edge. With a sharp
knife,or dough scraper, make 4 or 5 equally spaced
cuts from curved edge to folded edge, about 2/3 the
way across the loaf (cutting through both layers).
Separate the cuts slightly so the loaf opens up and is
crescent shaped. Place on the prepared baking sheet
and let rise until doubled in volume, about 45
minutes……………Preheat the oven to 375F degrees.
Let rise in warm room for 45 minutes, place in 375F
degree oven for 45 minutes, or until it is nicely
brown on top and the interior temperature is 200+F
degrees.
Remember this bread is fairly wet, and it will go
against some of the rules of breadmaking. Use a flour
sifter/duster to lightly flour the dough on the board
if it seems too sticky to handle.
Brush the loaf with the melted butter and sprinkle
the remaining 1 tb of Oat bran over the loaf. Bake for
40 minutes or until done. Remove to a wire rack and
let cool completely.

Yields
2 loaf