Recipe ingredients
- 1 tablespoon unsalted butter
- 1/2 medium onion, chopped medium fine
- Cornmeal
- 2 teaspoons active dry yeast
- 1/4 cup warm water
- 1 1/2 teaspoons granulated sugar
- 1 1/2 teaspoons salt
- 6 jalapeno chiles, seeded and chopped
- 1 cup buttermilk
- 3 1/2 cups bread flour
Recipe method
- Saute onion in butter over medium heat until lightly browned. Remove from heat and set aside.
- Lightly grease three large baking sheets and sprinkle them with cornmeal. Sprinkle yeast over warm water in a mixing bowl.
- Let stand until yeast is dissolved, then stir in sugar, salt, chopped jalapenos, sauteed onion, buttermilk and 2 cups of the flour.
- Beat mixture well. Stir in enough of the remaining flour to make dough easy to handle.
- Turn dough out onto a lightly floured surface. Knead about 5 minutes.
- Place in a large greased bowl, cover and let rise in a warm place until double, about 1 1/2 to 2 hours.
- Punch down dough and divide into 4 equal parts. On a floured surface, roll out one part dough to form an 8-inch square.
- Using a knife or pizza cutter, cut the square into 8 equal strips. Place the strips onto prepared baking sheet.
- Repeat with remaining portions of dough. Let rise uncovered.
- Bake in a preheated 400 degree F oven for 10 to 12 minutes or until golden brown.
Other yeast bread recipes:
Jalapeno breadsticks recipe
|
