Panes / Breads
Hogan Bread
3 packages active dry yeast 1 cup warm water (105 degrees F to 115 degrees F) 1 tablespoon sugar 1 teaspoon salt 1 tablespoon butter or margarine, melted 1 jar (2 oz.) diced pimientos, drained 1 jar (4 oz.) diced green chilies, drained 1/3 cup chopped green onions 1/2 cup shredded American cheese 1 egg 1/2 cup creamed corn 1 tablespoon honey 1/2 cup cornmeal 5 to 6 cups all-purpose flour Dissolve yeast in warm water in warmed bowl. Add sugar and stir; let stand 5 minutes. Add salt, butter, pimientos, chilies, onions, cheese, egg, corn, and honey. Attach bowl and dough hook. Turn to speed 2 and mix 1 minute. Add cornmeal and 4 cups flour. Turn to speed 2 and mix 2 minutes. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on speed 2 for 2 minutes longer. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk about 1 hour. Punch dough down and divide in thirds. Shape each third into a slightly flattened ball and place on greased baking sheets. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Cut 2 slashes with a sharp knife in a cross pattern on top of each loaf. Sprinkle with cornmeal and bake at 350 degrees F for 45 minutes. Remove from baking sheets immediately and cool on wire racks. Yield: 3 loaves.
