Southwest Bread Gilroy

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 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 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℉ (190℃) F for 25 minutes or until loaves sound hollow when tapped; let cool on wire racks.