Yield: 1 servings
|1½ cup||Whole Wheat Flour|
|1½ cup||Yellow Cornmeal|
|1 pack||Dry yeast; (2 1/4 ts)|
|2 cups||Very Warm Water 120 to 130d|
|¾ cup||Plain low-fat Yogurt|
|1 cup||Black beans; drained|
|½ cup||Frozen Whole-Kernel Corn thawed|
|½ cup||Red Onion; chopped|
|¼ cup||Fresh Cilantro; chopped|
|¼ cup||Garlic; chopped|
|¼ cup||Oil Packed Sun Dried Tomato drained and chopped|
|1 tablespoon||Chili Powder|
|3 tablespoons||Anaheim Chile; seeded, diced|
|3 tablespoons||Margarine; melted|
|1 tablespoon||Jalapeno Pepper; seeded, minced|
|1 teaspoon||Cumin; ground|
|½ teaspoon||Tarragon flavored Vinegar|
|4½ cup||Bread Flour; divided|
|Vegetable Cooking Spray|
Combine first 3 ingredients in a large bowl; stir. Add water, yogurt, and honey; stir. Let stand 30 minutes. Add beans and next 12 ingredients (bean through vinegar); stir. Stir in 4½ cups bread flour to form a soft dough.
Turn the dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F degrees), free from drafts, 45 minutes or until doubled in bulk.
Punch dough down. Divide dough into 4 equal portions, and shape each portion into a 6-inch round loaf. Place loaves 4 inches apart on large baking sheets coated with cooking spray. Make 4 (⅛-inch-deep) diagonal cuts across tops of loaves. Dust loaves with flour. Cover and let rise 45 minutes or until doubled in bulk. Bake at 375F degrees for 25 minutes or until loaves sound hollow when tapped; let cool on wire racks.