Recipe - Southwest Bread Gilroy

1 One half cup Whole Wheat Flour
1 One half cup Yellow Cornmeal
1 pack Dry yeast, (2 One fourth ts)
2 cup Very Warm Water 120 to 130d
Three fourths cup Plain lowfat Yogurt
One half cup Honey
1 cup Black beans, drained
One half cup Frozen WholeKernel Corn,
thawed
One half cup Red Onion, chopped
One fourth cup Fresh Cilantro, chopped
One fourth cup Garlic, chopped
One fourth cup Oil Packed Sun Dried Tomato,
drained and chopped
1 tablespoon Chili Powder
3 tablespoon Anaheim Chile; seeded, minced
3 tablespoon Margarine, melted
1 tablespoon Jalapeno Pepper; seeded,
minced
1 teaspoon Salt
1 teaspoon Cumin, ground
One half teaspoon Tarragon flavored Vinegar
4 One half 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 (bean
through vinegar); stir. Stir in 4 One 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 (85F 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 375F degrees for 25 minutes or
until loaves sound hollow when tapped; let cool on wire racks.
Posted to MCRecipe Digest V1 #390 by kmeade@IDS2.IDSONLINE.COM (The
Meades) on Jan 27, 1997.