Southwest Bread "Gilroy"

Course : Beans
Serves: 1
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1 1/2 cups whole wheat flour
1 1/2 cups yellow cornmeal
1 package dry yeast -- (2 1/4 tsp)
2 cups very warm water 120 to 130d
3/4 cup plain low-fat yogurt
1/2 cup honey
1 cup black beans -- drained
1/2 cup frozen whole-kernel corn -- thawed
1/2 cup red onion -- chopped
1/4 cup fresh cilantro -- chopped
1/4 cup garlic chopped
1/4 cup oil packed sun dried tomato -- drained and chopped
1 tablespoon chili powder
3 tablespoons Anaheim chile seeded -- diced
3 tablespoons margarine -- melted
1 tablespoon jalapeno pepper; seeded -- minced
1 teaspoon salt
1 teaspoon cumin -- ground
1/2 teaspoon tarragon flavored vinegar
4 1/2 cups bread flour -- divided
1 spray vegetable cooking spray

Preparation / 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 4 1/2 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), 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 (1/8-inch-deep) diagonal cuts across tops of loaves. Dust loaves with flour. Cover and let rise 45 minutes or until doubled in bulk. Bake at 375F for 25 minutes or until loaves sound hollow when tapped; let cool on wire racks.

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