Country Ham Bread With Herb Butter
|Dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄2 Cup (8 tbs) (105 To 115)|
|Butter/Margarine||3 Tablespoon, melted|
|Buttermilk||2 Cup (32 tbs)|
|Egg||1 , beaten|
|Cornmeal||1 Cup (16 tbs)|
|Red pepper||1⁄2 Teaspoon|
|All purpose flour||6 Cup (96 tbs)|
|Ground cooked country ham||2 1⁄2 Cup (40 tbs)|
|Herb butter||1 Tablespoon|
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 (85Â°), 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 (85Â°), free from drafts, 30 to 40 minutes or until doubled.
Bake at 375Â° for 30 to 40 minutes or until loaves sound hollow when tapped.
Remove from pan, and cool.
Serve with Herb Butter.