Southwest Bread

21 ingredients
3 steps

Ingredients

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

Directions

  1. 1
    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 4 1/2 cups bread flour to form a soft dough.
  2. 2
    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°), free from drafts, 45 minutes or until doubled in bulk.
  3. 3
    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 375° for 25 minutes or until loaves sound hollow when tapped; let cool on wire racks.

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