Country Ham Bread With Herb Butter Recipe
Ingredients
| Dry yeast | 1 | |
| Warm water | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon, melted | |
| Sugar | 3 Tablespoon | |
| Buttermilk | 2 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Cornmeal | 1 Cup (16 tbs) | |
| Pepper | 2 Teaspoon | |
| Pepper red | 1/2 Teaspoon | |
| All purpose flour | 6 Cup (16 tbs) | |
| 2 1/2 cups cooked, ground country ham | ||
| Cornmeal Herb Butter | ||
Directions
Sprinkle yeast over warm water in a large bowl; let stand 5 minutes.
Add butter, sugar, buttermilk, egg, cornmeal, pepper, and red pepper; stir well.
Gradually stir in enough flour to make a stiff dough.
Turn dough out onto a lightly floured surface.
Knead in ham, kneading until dough is elastic.
Place in a greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk.
Grease two 9-inch cakepans; sprinkle with cornmeal.
Punch dough down; divide in half, and shape each half into a round loaf.
Place in cakepans; brush with water.
Cover and let rise in a warm place (85°), free from drafts, 30 to 40 minutes or until doubled.
Bake at 375° for 30 to 40 minutes or until loaves sound hollow when tapped.
Remove from pan, and cool.
Serve with Herb Butter.
Add butter, sugar, buttermilk, egg, cornmeal, pepper, and red pepper; stir well.
Gradually stir in enough flour to make a stiff dough.
Turn dough out onto a lightly floured surface.
Knead in ham, kneading until dough is elastic.
Place in a greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk.
Grease two 9-inch cakepans; sprinkle with cornmeal.
Punch dough down; divide in half, and shape each half into a round loaf.
Place in cakepans; brush with water.
Cover and let rise in a warm place (85°), free from drafts, 30 to 40 minutes or until doubled.
Bake at 375° for 30 to 40 minutes or until loaves sound hollow when tapped.
Remove from pan, and cool.
Serve with Herb Butter.
Chef
