Southwest Bread Gilroy

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2 hours Prep: 30 minutes Cook: 30 minutes

1226 calories per serving view nutrition facts

Ingredients

1 1/2	cups	whole wheat flour
1 1/2	cups	cornmeal
1	package	yeast, active dry
2	cups	water	very warm
3/4	cup	yogurt, plain
1/2	cup	honey
1	cup	black beans	drained
1/2	cup	corn
1/2	cup	red onion
1/4	cup	cilantro	chopped
1/4	cup	garlic	chopped
1/4	cup	sundried tomatoes
1	tablespoon	chili powder
3	tablespoons	anaheim chilies	seeded, chopped
3	tablespoons	margarine	melted
1	tablespoon	jalapeno pepper	minced
1	teaspoon	salt
1	teaspoon	cumin	ground
1/2	teaspoon	vinegar
4 1/2	cups	bread flour	divided

Directions

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 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 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 diagonal cuts across tops of loaves.

Dust loaves with flour. Cover and let rise 45 minutes or until doubled in bulk.

Bake at 375 degrees F for 25 minutes or until loaves sound hollow when tapped; let cool on wire racks.

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