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Preheat oven to 350 degrees.
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2
Grease two baking sheets.
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In a large bowl, mix 4 cups flour, cornmeal, yeast, sugar and salt.
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In a small saucepan, heat the buttermilk, butter and onion to 120 degrees-130 degrees.
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Add to dry ingredients; beat just until moistened.
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Add eggs; beat until smooth.
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Stir in cheese, corn and peppers.
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Stir in enough remaining flour to form stiff dough.
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Turn dough onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes.
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Put dough in a greased bowl, turning once to grease the top.
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Cover and let rise in a warm place until doubled, about 1 hour.
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Shaping dough for braid:.
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Punch dough down.
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Turn dough onto a lightly floured surface; and divide dough in half (now you have two halves of dough).
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Now take one of those halves and divide it into two portions so that one portions is twice the size of the other; shape the larger portion into three 16-in.
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ropes.
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Arrange ropes lengthwise on the floured surface, not touching.
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Now starting in the middle, loosely bring the left rope under the center rope.
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Bring the right rope under the new center rope and repeat until you reach the end.
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Press ends and tuck under.
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Place on a greased baking sheet.
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Now shape smaller portion into three 10-in.
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ropes.
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Arrange ropes lengthwise on the floured surface, not touching.
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Braid (as direction given for larger portion, above.)
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Press ends and tuck under.
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Brush the underside of this braid with water and place ontop of the larger braid (centered).
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Cover loaf and let rise until doubled, about 45 minutes.
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Shape the other half of dough.
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30
Bake at 350 degrees for 25-30 minutes until golden brown.
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31
Brush with melted butter.
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32
Cool on wire racks.
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33
Refrigerate leftovers.
