Southwestern Chili Cheese Bread

This is an amazing loaf of bread. It is full of flavor and goes well with any soup. Our family enjoys it toasted and served with a bowl of chili.

For three loaves or 16 rolls:

• 2 Pkgs active dry yeast
• 1 Cup yellow cornmeal
• 1/2 Teaspoon baking soda
• 1/2 Cup oil
• 1 Cup buttermilk
• 1 Tablespoon salt
• 2 Tablespoons sugar
• 2 Eggs
• 1 Cup cream-style corn
• 1/4 Cup Dried minced onion
• 1 4oz Can green Chile peppers
• 2 Cups cheddar/jack mixed cheese
• 5-51/2 Cups all-purpose flour
• 2 Tablespoons butter
• Cornmeal
  

Place your cornmeal, yeast and baking soda in a large mixing bowl.

In a saucepan, heat the oil, buttermilk,

salt and sugar to 110 degrees.

I used my homemade buttermilk.

Add the warmed ingredients to the cornmeal

mixture and stir well.

Add corn, onion, chili peppers and mix well.

I used Anaheim chilies fresh from my garden.

If you prefer you can use Jalapeno peppers

for a spicier flavor.

Add cheese and eggs. Mix well.

Add 4 cups of flour. Mix well.

Add enough additional flour to make a

stiff dough that you can turn out and knead.

Put dough on a lightly floured surface and

knead until smooth, approximately

10-12 minutes.

Shantell is my "cook in training".

When the dough is smooth and elastic it is ready to rise.

Place in a greased bowl.

cover and let rise until doubled.

This will take about 1 hour.

Prepare a stone pizza round by greasing

and sprinkling with cornmeal.

Divide dough into three equal parts.

Form into round loaves and place on

prepared cooking stone.

Cover and let rise until double.

This will take 1 hour.

When it has doubled in size

Place in a preheated 400 degree oven.

Bake for 30 minutes or until golden brown.

Immediately take the butter and rub over the top.

Let it cool completely before slicing.

This bread freezes well,

if there are any leftovers.