|Sweet red pepper||1 , finely chopped|
|Green pepper||1 , finely chopped|
|Jalapeno pepper||1 , broiled peeled seeded and chopped|
|Onion||1 Medium, finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Butter||1 Tablespoon, melted|
|Hot sauce||1 Dash|
|Whole kernel corn||1⁄2 Cup (8 tbs), drained|
|Dry yeast||1 Tablespoon|
|Warm water||1⁄2 Cup (8 tbs) (105 To 115)|
|Masa harina||1⁄2 Cup (8 tbs)|
|Yellow cornmeal||1⁄4 Cup (4 tbs)|
|Unsalted butter||1 Cup (16 tbs), softened|
|All purpose flour||1 Cup (16 tbs)|
|Egg yolk||1 , beaten|
Saute peppers, onion, and garlic in 1 tablespoon butter until tender.
Stir in pepper, hot sauce, and corn, cook until thoroughly heated.
Remove from heat, let cool.
Dissolve yeast and sugar in warm water in a large mixing bowl, let stand 5 minutes.
Combine 2 cups flour, masa harina, cornmeal, and salt; mix well.
Gradually stir into yeast mixture, add eggs, one at a time, mixing with hands until smooth.
Turn out onto a lightly floured surface, knead in softened butter, 1 tablespoon at a time, until dough is smooth and elastic.
Place dough in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85Â°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down.
Turn out onto a floured surface, gradually add corn mixture and remaining 3/4 to 1 cup flour, kneading until no longer sticky.
Shape into a loaf; place in a well-greased 9- x 5- x 3-inch loafpan.
Cover and let rise in a warm place (85Â°), free from drafts, 30 minutes or until doubled in bulk.
Combine egg yolk and 1 tablespoon water, and brush dough lightly with mixture, bake at 350Â° for 50 to 55 minutes or until loaf sounds hollow when tapped.