Bennett Bread with Chilies Cheddar and Corn
Aug 03, 2006 | From the kitchen of Rose
permission to offer this fabulous recipe has been given so i'm working on adapting it for those who don't have a starter. i'll be posting it with the starter but with an easy way to mix up some flour, water, and a little yeast (this is called a biga but don't let that bother you!) 8 hours to 3 days ahead of mixing the dough for extra flavor and great texture.
it should be posted by next weekend. don't worry, the tomato and corn season is just getting into swing and it's a delicious bread all year 'round--you can use frozen or even canned corn when the corn season is over.
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