~ With amazing, award-winning fire-roasted-chile hot pepper jelly from Hacienda Maize ~
John has some yummy stuff goin’ on up in here: Jammin’ Jelly swirled in a yeast bread bursting with corn goodness. Great alone, and spectacular as a sandwich bread!
Ingredients
- 2 c warm (110 Farenheit) water
- 2 Tbsp dry yeast
- 2 eggs
- 2 Tbsp melted butter
- 5 c flour
- 1 package Women’s Bean Project Golden Cornbread Mix
- 1 tsp salt
- 1/3 cup Hacienda Maize Fire-Roasted Chile Jammin’ Jelly
- Cinnamon sugar
Instructions
- Dissolve yeast in warm water and let stand 5-10 minutes, until yeast begins to bubble.
- Add eggs and butter; mix well.
- In another bowl mix flour, cornbread mix and salt.
- Slowly stir in dry ingredients until dough is too stiff to stir.
- Turn dough onto a floured surface and knead for 10 minutes, working all dry ingredients into the dough.
- Place dough in a lightly buttered bowl. Turn over to cover all surfaces with butter.
- Place on countertop until doubled in size (approx. 1 hour). (Dough is ready when a finger stuck into the dough makes a hole that doesn’t spring back.)
- Roll out dough to 16″x9″ (jellyroll style). Spread thinly with Jammin’ Jelly to within 1/2″ of edges. Roll narrow end to narrow end. If needed, pinch ends and seam closed.
- Place loaf in bread pan and let rise approx 1/2 hour until dough is 1″ above rim of pan.
- Brush loaf with water, sprinkle with cinnamon sugar and bake at 400F for 1/2 to 3/4 hour, until nicely golden brown.
- Remove from pan. To test for doneness, invert loaf after removing from oven and gently knock on it — the loaf should sound hollow.
- Cool on rack.
! Savor !
This recipe is the inspiration of John Stamper, Denver CO, baker extraordinaire.
