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Southwestern Pockets of Cheese Bread |
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Serves: 32 Print this RecipeServing Size: 1 slice Mariette Deutsch - Cedarburg, Wisconsin Bake-Off® Contest 36, 1994 This intensely seasoned black bean bread is especially delicious when served warm. 1/2 cup sun-dried tomatoes, without oil, chopped 1 (15-ounce) can black beans, drained 1/2 cup nonfat plain yogurt 2 teaspoons cumin 1 teaspoon dried oregano leaves 1te teaspoon dried parsley flakes 1 garlic clove, minced, or 1 teaspoon garlic powder 5 1/2 to 6 1/2 cups all-purpose flour 2 tablespoons sugar 1 tablespoon salt 2 packages fast-acting dry yeast 1 cup water 1/2 cup canola oil or other vegetable oil 1 egg 1 (4 1/2-ounce) can chopped green chilies, drained, or 2 tablespoons finely chopped jalapeño pepper 2 cups (8 oz.) Monterey Jack cheese, cut into 1/2-inch cubes In blender container food processor bow with metal blade, finely chop tomatoes; Add beans, yogurt, cumin, oregano; parsley and garlic; process 10 to 15 seconds or until beans are mashed. Set aside. In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast; mix well. In small saucepan, heat water and oil until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Add bean mixture; beat until well mixed. By hand, stir in green chiles and an additional 3 1/2 to 4 cups flour to form a stiff dough. On floured or cornmeal-coated surface, knead in 1/2 to 1 cup flour for about 5 minutes or until dough is smooth and elastic. Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) for 45 to 60 minutes or until light and doubled in size. Grease two 8- or 9-inch round cake pans or 1 large cookie sheet. Punch down dough. Divide dough in half; shape each half into 6-inch round loaf. Place in greased pans. Using sharp knife, 1 1/2 inches from edge, cut 2 1/2-inch-deep ring around each loaf. Cut another 2 1/2-inch-deep ring 1 inch inside of first cut. Insert cheese in cuts; pinch cut edges to seal. Cover; let rise in warm place 30 to 40 minutes or until light and almost doubled in size. Heat oven to 375°F. Uncover dough. Bake 35 to 45 minutes or until loaves are deep golden brown and sound hollow when lightly tapped. Immediately remove from pans; cool on wire racks. TIP: Bread can be frozen. Thaw at room temperature. To reheat, heat oven to 375°F. Wrap loaf in foil; bake at 375°F. for 30 to 40 minutes or until hot. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving (1 slice): Calories 170; Protein 6g; Carbohydrate 24g; Fat 6g; Sodium 270mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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