Ingredients
5-1/2 to 6-1/2 cups all-purpose flour1 cup cornmeal2 packages (1/4 ounce each) active dry yeast1 tablespoon sugar2 teaspoons salt1 cup buttermilk1/2 cup butter, cubed1/2 cup finely chopped onion2 large eggs, room temperature1-1/2 cups shredded cheddar cheese1 can (8-1/4 ounces) cream-style corn1/2 cup finely chopped sweet red, yellow and/or orange peppers1/4 cup chopped seeded jalapeno peppers1/4 cup butter, melted
Preparation
In a large bowl, combine 4 cups flour, cornmeal, yeast, sugar and salt. In a small saucepan, heat the buttermilk, butter and onion to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in the cheese, corn and peppers. Stir in enough remaining flour to form a stiff dough.
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. Set 1 half of dough aside; divide the remaining half into 2 portions so that 1 portion is twice the size of the other. Shape larger portion into three 16-in. ropes. Place on a greased baking sheet and braid; pinch ends to seal and tuck under. Shape smaller portion into three 10-in. ropes. Braid on a lightly floured surface; tuck ends under. Brush bottom with water and place over larger braid. Repeat with remaining half of dough. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Brush with melted butter. Cool on a wire rack. Refrigerate leftovers.
