---------- Recipe via Meal-Master (tm) v8.02
  Categories: Breads, Sample
       Yield: 2 loaf
   1 1/3 c  Warm Water; 110/115F degree
       4 tb Honey
       4 pk Active Dry Yeast
       8 c  Bread Flour; or less
       1 c  Cornmeal; not cornmeal mix
   1 1/3 c  Whole Wheat Flour
 ---------------------FILLING FOR DOUGH---------------------
     1/2 c  Country ham; minced and
            -fried until crisp
       1 lg Onion; White, 1/4 dice
     1/3 c  Chile Pulp;Anaheim, seenote
       6 tb Molasses
     1/4 c  Vegetable Oil
   1 1/2 ts Salt
       1    Egg; lightly beaten
       1    14oz can of Yellow Hominy
       2 tb Oat Bran; dust on top
    seenote: Dried Chiles, reconstitute 6 to 8 Anaheim or
   Numex Peppers, scrape the flesh from the inside of the
   skin, discard the skin. using a sturdy fork mash the
   pulp until smooth. Use any other method for mashing
   chiles. NOTE,NOTE,    Use only recipe amount of this
    seenote: Hominy, drain 14 oz. can of hominy, rinse
   slightly and chop a little. Until the hominy is in 1/3
   hominy size.....
     Lightly grease a baking sheet. Sprinkle with 1 tb
   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 8-10 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 circle, fold it in half,
   overlapping, slightly off center, so the top layer is
   set back about 1 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 2/3 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 375F degrees.
    Let rise in warm room for 45 minutes, place in 375F
   degree oven for 45 minutes, or until it is nicely
   brown on top and the interior temperature is 200+F
    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 tb of Oat bran over the loaf. Bake for
   40 minutes or until done. Remove to a wire rack and
   let cool completely.