Ingredients
1/2 cup water (70° to 80°)1 tablespoon butter, softened1 tablespoon sugar1 teaspoon salt1/2 cup whole kernel corn2 tablespoons chopped jalapenos or green chilies1 teaspoon chopped fresh cilantro2 cups bread flour1/3 cup cornmeal1-1/2 teaspoons quick rise yeast
Preparation
In mixing bowl add ingredients in the following order: water, yeast, sugar, flour, cornmeal, salt jalapenos, and corn. Attach dough hook and set to low speed. Continue at low speed to combine dough, approximately 3 minutes. If dough seems too dry, add additional 1-2 tbsp. of water. Once dough has come together, increase speed to medium and continue mixing for 5 minutes. Remove from mixing bowl and roll into tight ball. Place in greased bowl and cover with plastic wrap. Let rise for 1 - 2 hours, until dough has doubled. Remove from bowl onto lightly floured pastry mat and degas, pushing into a rectangle shape. Begin rolling and tucking in corners, using the side of your palm to seal until the dough is rolled into loaf form. Place in greased 9 x 5-inch loaf pan, cover and allow to rise until double, approximately 1 hour. Preheat oven to 350°F. Bake for 40-50 minutes.
