Country Ham & Hominy Bread
Submitted by kcfagan
Country ham and hominy bread is a Southern-style yeast loaf studded with crispy ham, caramelized onion, Anaheim chilies, and yellow hominy. Cornmeal crust, crescent shape, serious savory bite.
YIELD
2 loavesPREP
30 minCOOK
1 hrsREADY
3 hrsThis loaf pulls together everything a country breakfast loves. Crisped country ham, slow-caramelized onion, nutty cornmeal, and big pops of yellow hominy all tucked into a soft, slightly sweet dough pulled together with honey and molasses. The hominy is the signature move, chopped rough so it still gives texture once the loaf bakes.
Crisping the ham edges in a dry pan first is the unglamorous step that saves the whole bread. Raw ham goes gummy in dough. Caramelizing the onion in that same ham fat pulls every smoky bit of residue into the filling. The dough rides a little wet on purpose, which is how the interior stays tender despite all those add-ins.
The crescent shape isn’t just for looks. Those cuts open the loaf’s surface, multiplying the crust. More brown edges, more contrast against the soft center.
Chef Tips
- Don’t overbrown the onions. Golden, not crispy. Crisp onions bake bitter inside the dough.
- Pat the hominy dry after rinsing. Extra water from the can throws the hydration way off.
- Keep the dough wetter than feels right. Adding too much flour to compensate dries the final crumb.
- Brush with butter right out of the oven. Gives the crust that bakery-style sheen and softens the top edge.
Variations
Ingredients
Directions
Drain 14 oz. can of hominy, rinse slightly and chop a little.
Until the hominy is in ⅓ hominy size.
Lightly grease a baking sheet.
Sprinkle with 1 tablespoon cornmeal.
Set aside.
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.
Remove ham from pan.
Add onions to the same pan, stir over medium heat for 8 to 10 minutes.
Cook the Onions until golden brown, DO NOT brown until crisp.
Mikenote: Pay attention to stirring at this step. NO crisping.
Combine onions, ham, and hominy and stir to mix well, let this cool.
In a 4 cup measuring cup, stir the honey into the water and sprinkle the yeast on top, stir until dissolved.
Set aside.
Use the dough hook for this project.
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.
Add the water/honey/yeast mix, Onion, chopped Hominy, Ham, Chili Pulp, and enough of the remaining flour to form a soft dough.
Mix on low speed for 2 minutes.
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.
Cover the mixing bowl and let rise until doubled, 1 to 2 hours.
I usually freeze half of this dough for a later loaf.
Divide dough into two balls, freeze in a non stick sprayed, gallon plastic bag.
Continue this recipe with remaining dough.
Punch down the dough on a lightly floured surface.
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.
With a sharp knife, or dough scraper, make 4 or 5 equally spaced cuts from curved edge to folded edge, about ⅔ the way across the loaf (cutting through both layers).
Separate the cuts slightly so the loaf opens up and is crescent shaped.
Place on the prepared baking sheet and let rise until doubled in volume, about 45 minutes.
Preheat the oven to 375℉ (190℃).
Let rise in warm room for 45 minutes, place in oven for 45 minutes, or until it is nicely brown on top.
Remember this bread is fairly wet, and it will go against some of the rules of breadmaking.
Use a flour sifter/duster to lightly flour the dough on the board if it seems too sticky to handle.
Brush the loaf with the melted butter and sprinkle the remaining 1 tablespoon of Oat bran over the loaf.
Bake for 40 minutes or until done.
Remove to a wire rack and let cool completely.
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