Southwest Bread Gilroy
Yield
3 loavesPrep
30 minCook
30 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
whole-wheat flour
|
|
| 1 ½ | cups |
cornmeal
|
|
| 1 | package |
yeast, active dry
|
|
| 2 | cups |
water
very warm |
|
| ¾ | cup |
yogurt, plain
|
|
| ½ | cup |
honey
|
|
| 1 | cup |
black beans
drained |
|
| ½ | cup |
corn
|
|
| ½ | cup |
red onion
|
|
| ¼ | cup |
cilantro
chopped |
|
| ¼ | cup |
garlic
chopped |
|
| ¼ | cup |
sundried tomatoes
|
|
| 1 | tablespoon |
chili powder
|
|
| 3 | tablespoons |
anaheim chilies
seeded, chopped |
|
| 3 | tablespoons |
margarine
melted |
|
| 1 | tablespoon |
jalapeño pepper
minced |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
vinegar
|
|
| 4 ½ | cups |
bread flour
divided |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
whole-wheat flour
|
|
| 355 | ml |
cornmeal
|
|
| 1 | package |
yeast, active dry
|
|
| 473 | ml |
water
very warm |
|
| 177 | ml |
yogurt, plain
|
|
| 118 | ml |
honey
|
|
| 237 | ml |
black beans
drained |
|
| 118 | ml |
corn
|
|
| 118 | ml |
red onion
|
|
| 59 | ml |
cilantro
chopped |
|
| 59 | ml |
garlic
chopped |
|
| 59 | ml |
sundried tomatoes
|
|
| 15 | ml |
chili powder
|
|
| 45 | ml |
anaheim chilies
seeded, chopped |
|
| 45 | ml |
margarine
melted |
|
| 15 | ml |
jalapeño pepper
minced |
|
| 5 | ml |
salt
|
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
vinegar
|
|
| 1.1 | l |
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 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.
