Pockets of Cheese Bread
Submitted by scr1837
Cheese bread with hidden pockets of melted Monterey Jack, black beans, sun-dried tomatoes, green chilies, and cumin baked into round Southwestern-style loaves. Freezer-friendly, packed with smoky flavor.
YIELD
2 loavesPREP
40 minCOOK
1 hrsREADY
3 hrsThis isn’t your average cheese bread. A puree of black beans, sun-dried tomatoes, yogurt, and cumin goes right into the dough, giving the crumb a tawny color and an earthy, almost-smoky backbone. Then, once the loaves are shaped, deep cuts get carved into each round and stuffed with cubes of Monterey Jack before the final rise. As the bread bakes, those pockets melt into gooey, pull-apart surprises tucked inside the crust.
The green chilies add a low, warm hum of heat rather than a wallop, so it plays well alongside soups, chili, or a simple bowl of black bean stew.
Yeast bread like this needs patience. Two rises plus resting time means roughly 3 hours start to finish, but most of that is hands-off. The actual work is maybe 40 minutes.
Chef Tips
- Heat the water and oil to 120°F to 130°F (49°C to 54°C) as the directions specify. Hotter kills the yeast, cooler slows it dramatically.
- Pinch the cheese-filled cuts shut tight; otherwise melted cheese leaks and burns onto the pan.
- Tap the loaf on the bottom when it looks done. A hollow sound means you’re good; a dull thud means it needs 5 more minutes.
- Reheat frozen loaves wrapped in foil at 375°F (190°C) for 30 to 40 minutes to restore the fresh-baked crust.
Variations
- Swap in pepper jack cubes for more heat.
- Stir chopped fresh cilantro into the dough for a brighter, herbal finish.
- Use pinto or kidney beans in place of black beans for a different bean note.
Ingredients
Directions
In food processor bowl with metal blade, finely chop tomatoes.
Add beans, yogurt, cumin, oregano, parsley and garlic; process 10 to 15 seconds or until beans are mashed.
Set aside.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine 1½ cups flour, sugar, salt and yeast, mix well.
In small saucepan, heat water and oil until very warm (120 to 130 degrees).
Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.
Add bean mixture; beat until well mixed.
By hand, stir in green chilies and an additional 3½ to 4 cups flour to form a stiff dough.
On floured or cornmeal-coated surface, knead in ½ to 1 cup flour for about 5 minutes or until dough is smooth and elastic.
Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel.
Let rise in warm place (80 to 85 degrees) for 45 to 60 minutes or until light and doubled in size.
Grease two 8 or 9 inch round cake pans or one large cookie sheet.
Punch down dough.
Divide dough in half; shape each half into a 6 inch round loaf.
Place in greased pans. Using a sharp knife, 1½ inches from edge, cut deep ring around each loaf to the bottom.
Cut another deep ring 1 inch from the first cut.
Insert cheese cubes deep into cuts; pinch edges to completely seal.
Cover; let rise in warm place 30 to 40 minutes or until light and almost doubled in size.
Heat oven to 375℉ (190℃).
Uncover dough. Bake for 35 to 45 minutes or until loaves are deep golden brown and sound hollow when lightly tapped.
Immediately remove from pans; cool on wire racks.
Note: This bread can be frozen.
Thaw at room temperature. To reheat, heat oven to 375℉ (190℃).
Wrap loaf in foil; bake for 30 to 40 minutes or until hot.
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