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Confetti Fiesta Braids

 Confetti Fiesta Braids
“This bread is based on the winning recipe in a local contest I judged. I turned it into a double braid and added more peppers. It’s not difficult and is well worth the effort. Plus, it smells glorious when baking!”—Fancheon Resler Bluffton, Indiana
40 ServingsPrep: 1 hour + rising Bake: 25 min. + cooling

Ingredients

  • 5-1/2 to 6-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup cornmeal
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 cup buttermilk
  • 1/2 cup butter, cubed
  • 1/2 cup finely chopped onion
  • 2 eggs
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 can (8-1/4 ounces) cream-style corn
  • 1/2 cup finely chopped sweet red, yellow and/or orange peppers
  • 1/4 cup chopped seeded jalapeno peppers
  • 1/4 cup butter, melted

Directions

  • 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

2 of 2

Confetti Fiesta Braids (continued)

Directions (continued)

  • 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.
  • Yield: 2 loaves (20 slices each).
Nutritional Facts: 1 slice equals 134 calories, 5 g fat (3 g saturated fat), 24 mg cholesterol, 195 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein.