Southwest bread "gilroy"

Yield: 1 servings

Measure Ingredient
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
½ cup Honey
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 Salt
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.

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