Southwest Bread

Photo: Howard L. Puckett; Styling: Cindy Manning Barr

This potent bread from Jim Kelley, of Washington, D.C., won first place at the 1994 Gilroy Garlic Festival in Gilroy, California.

Yield: 4 loaves (serving size: 8 servings per loaf)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 12%
  • Fat: 2.2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 5.2g
  • Carbohydrate: 31.8g
  • Fiber: 1.6g
  • Cholesterol: 7mg
  • Iron: 1.7mg
  • Sodium: 124mg
  • Calcium: 24mg

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 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

Preparation

  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. 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. 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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