Recipe - Southwest Bread

1 One half cup Wholewheat flour
1 One half cup Yellow cornmeal
One fourth ounce Dry yeast; (1 package)
2 cup Very warm water; 120 to 130
degrees
Three fourths cup Plain lowfat yogurt
One half cup Honey
1 cup Drained canned black beans
One half cup Frozen wholekernel corn;
thawed
One half cup Chopped red onion
One fourth cup Chopped fresh cilantro
One fourth cup Chopped garlic
One fourth cup Oilpacked sundried tomato
halves; chopped and drained
1 tablespoon Chili powder
3 tablespoon Diced seeded Anaheim chile
3 tablespoon Margarine; melted
1 tablespoon Minced seeded jalapeño
pepper
1 teaspoon Salt
1 teaspoon Ground cumin
One half teaspoon Tarragonflavored vinegar
4 Three fourths cup Bread flour; divided
Vegetable cooking spray

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 (beans
through vinegar); stir. Stir in 4One half 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 degrees), 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 6inch round loaf. Place loaves 4 inches apart on large
baking sheets coated with cooking spray. Make 4 (1/8inchdeep) 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
for 25 minutes or until loaves sound hollow when tapped; let cool on wire
racks. Yield: 4 loaves, 8 servings per loaf.

NOTES : This potent bread from Jim Kelley, of Washington, D.C., won first
place at the 1994 Gilroy Garlic Festival in Gilroy, California. The
festival will take place this year on July 28, 29, and 30.

Recipe by: Cooking Light, May 1995, page 100

Posted to MCRecipe Digest V1 #1052 by Nancy BNRead@worldnet.att.net on
Jan 29, 1998