Southwest Bread

By Hklbrries

8 servings per loaf.

This potent bread won first place at the Gilroy Garlic Festival in Gilroy, California.

Ingredients

• 1 1/2 cups whole wheat flour
• 1 1/2 cups yellow cornmeal
• 1 package dry yeast
• 2 cups very warm water (120 to 130 F)
• 3/4 cup plain low-fat yogurt
• 1/2 cup honey
• 1 cup drained canned black beans
• 1/2 cup frozen whole kernel corn, thawed
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped garlic
• 1/4 cup chopped drained oil-packed sun-dried tomato halves
• 1 tbsp chili powder
• 3 tbsp diced seeded Anaheim chile
• 3 tbsp margarine, melted
• 1 tbsp minced seeded jalapeno pepper
• 1 tsp salt
• 1 tsp ground cumin
• 1/2 tsp tarragon-flavored vinegar
• 4 3/4 cups bread flour, divided
• Vegetable cooking spray

Details

Servings 4

Preparation

Step 1

Combine whole-wheat flour, yellow cornmeal and dry yeast in a large bowl; stir. Add water, yogurt, and honey; stir. Let stand 30 minutes. Add beans, corn, red onion, cilantro, garlic, sun-dried tomatoes, chili powder, Anaheim chile, margarine, jalapeno pepper, salt, cumin, and vinegar; stir. Stir in 4 1/2 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 (85 F), 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 (1/8-inch deep) diagonal cuts across top of loaves. Dust loaves with flour. Cover and let rise 45 minutes or until doubled in bulk. Bake at 375 F for 25 minutes or until loaves sound hollow when tapped; let cool on wire racks.