Southwest bread

4 loaves

Ingredients

QuantityIngredient
cupYellow cornmeal
1packDry yeast
¼cupHoney
¾cupPlain yogurt, at room temperature
1cupWhole-wheat flour
7cupsBread flour
¼cupChopped fresh garlic
½cupCorn, preferably fresh but frozen or canned is acceptable
¼cupChopped fresh cilantro
½cupBlack beans, cooked or use canned, rinsed and drained
¼cupChopped sun-dried Italian tomatoes, packed in olive oil, plus 1 tb of the oil
¼cupRed onion, chopped
1Mild green chile pepper (such as poblano), chopped finely
3Jalapeno chile pepper, chopped finely
1tablespoonCrushed hot red pepper flakes
1tablespoonChili powder
½teaspoonCumin
1tablespoonSalt
4tablespoonsButter, softened
½teaspoonTarragon vinegar
1tablespoonOlive oil for coating the bowl
1Egg, beaten, for glazing loaf

Directions

(4 loaves, 10 slices per loaf)

Add cornmeal to 1 cup boiling water and stir to combine. Set aside to cool.

Stir yeast into 2 cups warm (105-115'F.) water until it is dissolved.

Add honey, yogurt, whole-wheat flour and 1 cup of the bread flour.

Then add the cornmeal, stir and set aside for an hour or so until the yeast gets working and bubbles form.

Mix in garlic, corn, cilantro, black beans, chopped sun-dried tomatoes and oil from tomatoes, red onion, both chiles, red pepper, chili powder, cumin, salt, butter and vinegar. Add remaining bread flour, 1 cup at a time, until a firm dough is formed. Knead on a lightly floured surface for 5 minutes or until smooth, and form into a ball.

Place dough in a bowl that has been coated with olive oil and turn dough ball to coat lightly with oil all over. Cover bowl with a tea towel or loose plastic wrap. Let dough rise until doubled in volume, about an hour.

Punch down dough and divide into four parts. Form each into a ball.

Place two balls of dough, seam-side down, on a greased baking sheet.

Repeat with remainig two balls on another greased baking sheet. Cover all four with tea towels or loose plastic wrap and let rise about an hour until nearly double in volume.

Brush with beaten egg and slash across top surface 1-3 times with a sharp knife. Bake in a peaheated 375'F. oven for 35 minutes until center reaches 190'F. or until golden brown. Bread should sound hollow when tapped. Cool on wire racks.

Per slice: 129 calories, 4 grams protein, 25 grams carbohydrates, 2 grams fat, trace saturated fat, 3 milligrams cholesterol, 174 milligrams sodium. Submitted By MICHAEL ORCHEKOWSKI On 08-07-95