Mar 03
Confetti Fiesta BraidsLeave a comment

My dear co-worker Debbie subscribed me to Taste of Home for a Christmas gift this past year. I recently got the first issue in the mail and read it cover to cover dog-earing many pages. This was one of the recipes that I immediately wanted to try. It was the perfect Sunday activity for me and I knew it would pair perfectly with the beef chili that I posted yesterday.

I am still a little weary when it comes to recipes with yeast. I know over time the more I try recipes with it the more comfortable I will become. I think my main problem with bread recipes is that I am not very good at kneading, my swimmer muscles have sadly disappeared. Once I get over that part I feel much more confident. The braiding was quite easy and makes for an impressive presentation.

The bread itself has cheese, peppers, and corn in it, hence the name confetti. It is a cross between corn bread and regular bread. I think it would be the perfect addition to any type of chili, soup, or stew. The recipe does make two loaves, but I ended up putting the other half of dough in the freezer for another time. We will see if freezing it will make it turn out alright. The only slight adaptation I made was that I served the bread warm and spread some melted butter on the slices rather than on top of the bread. There was only a little tiny bit left after the boys got to it!

Confetti Fiesta Braids
(Printable Recipe)

What you’ll need:
5-1/2 to 6-1/2 cups all-purpose flour
1 cup cornmeal
2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
2 teaspoons salt
1 cup buttermilk
1/2 cup butter, cubed
1/2 cup finely chopped onion
2 eggs
1-1/2 cups (6 ounces) shredded cheddar cheese
1 can (8-1/4 ounces) cream-style corn
1/2 cup finely chopped sweet red, yellow and/or orange peppers
1/4 cup chopped seeded jalapeno peppers
1/4 cup butter, melted

What you’ll do:
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 onto a floured surface; knead until smooth and elastic, about 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. Divide half of dough into two portions so that one 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 of braid with water and place over larger braid. Cover loaf and let rise until doubled, about 45 minutes. Repeat with remaining dough.

Bake at 350° for 25-30 minutes or until golden brown. Brush with melted butter. Cool on a wire rack. Refrigerate leftovers. Yield: 2 loaves (20 slices each).

Source: Taste of Home

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