This potent bread from Jim Kelley, of Washington, D.C., won first place at the 1994 Gilroy Garlic Festival in Gilroy, California.
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 jalapeño pepper
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon tarragon-flavored vinegar
4 3/4 cups bread flour, divided
Vegetable cooking spray
How to Make It
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.