Poblano Corn Bread
Made some bread this morning. The #recipe was:
- 2 C bread flour
- 1 C corn flour, plus a couple tablespoons while shaping the loaves
- ¼ C minced roasted poblano peppers, seeds removed (about 4 peppers)
- 1 Tbs bacon fat
- 1 Tbs dark wildflower honey
- 1 Tbs bread machine yeast
- ½ Tbs salt
- 1½ C water
Throw it all into the stand mixer and mix it on low until it comes together as a dough, then increase the speed to medium and knead for 10 minutes.
Let proof in the mixing bowl until doubled in size. Turn out onto the (floured) counter and punch it down. Divide into three equal parts and roll into small loaves and place into three small greased loaf pans.
Let rise until the top is just spilling over the top of the loaf pans. Bake for 22 minutes in a 425F oven and turn out onto a cooling rack to cool.
Once cooled, enjoy!
This has (just) enough heat that you can tell there’s peppers in there, but the #bread still tasted great wrapping a ham and cheese sammich.