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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This potent bread from Jim Kelley, of Washington, D.C., won first place at the 1994 Gilroy Garlic Festival in Gilroy, California. 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 |
Directions:
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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