Southwest Bread
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 ⓘ
Instructions
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
1162
kcal
58% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).