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1
Drain 14 oz.
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2
can of hominy, rinse slightly and chop a little.
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3
Until the hominy is in 13 hominy size.
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4
Lightly grease a baking sheet.
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5
Sprinkle with 1 tablespoon cornmeal.
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6
Set aside.
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7
Chop the Ham and Onion separately, into small dice or large mince, fry the ham in a dry hot pan to crisp the edges of the ham.
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8
Remove ham from pan.
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9
Add onions to the same pan, stir over medium heat for 8 to 10 minutes.
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10
Cook the Onions until golden brown, DO NOT brown until crisp.
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11
Mikenote: Pay attention to stirring at this step.
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12
NO crisping.
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13
Combine onions, ham, and hominy and stir to mix well, let this cool.
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14
In a 4 cup measuring cup, stir the honey into the water and sprinkle the yeast on top, stir until dissolved.
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15
Set aside.
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16
Use the dough hook for this project.
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17
In the mixing bowl of a heavy duty stand mixer, combine bread flour, 1 cup of cornmeal, whole wheat flour, molasses, vegetable oil, salt and egg, mix on low speed for 1 minute.
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18
Add the water/honey/yeast mix, Onion, chopped Hominy, Ham, Chili Pulp, and enough of the remaining flour to form a soft dough.
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19
Mix on low speed for 2 minutes.
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20
Knead on low speed, adding additional flour as needed, for 8 to 10 minutes or until the dough is smooth and elastic and no longer sticky.
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21
Cover the mixing bowl and let rise until doubled, 1 to 2 hours.
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22
I usually freeze half of this dough for a later loaf.
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23
Divide dough into two balls, freeze in a non stick sprayed, gallon plastic bag.
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24
Continue this recipe with remaining dough.
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25
Punch down the dough on a lightly floured surface.
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26
Roll the dough into a 14 inch circle, fold it in half, overlapping, slightly off center, so the top layer is set back about 1 inch from the bottom edge.
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27
With a sharp knife, or dough scraper, make 4 or 5 equally spaced cuts from curved edge to folded edge, about 23 the way across the loaf (cutting through both layers).
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28
Separate the cuts slightly so the loaf opens up and is crescent shaped.
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29
Place on the prepared baking sheet and let rise until doubled in volume, about 45 minutes.
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30
Preheat the oven to 375F (190C).
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31
Let rise in warm room for 45 minutes, place in oven for 45 minutes, or until it is nicely brown on top.
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32
Remember this bread is fairly wet, and it will go against some of the rules of breadmaking.
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33
Use a flour sifter/duster to lightly flour the dough on the board if it seems too sticky to handle.
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34
Brush the loaf with the melted butter and sprinkle the remaining 1 tablespoon of Oat bran over the loaf.
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35
Bake for 40 minutes or until done.
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36
Remove to a wire rack and let cool completely.
