Confetti Fiesta Braids Food

CONFETTI FIESTA BRAIDS

Steps:

• 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.

CONFETTI CORN

Steps:

• Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
• Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

CONFETTI FIESTA BRAIDS

Steps:

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