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1
In food processor bowl with metal blade, finely chop tomatoes.
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2
Add beans, yogurt, cumin, oregano, parsley and garlic; process 10 to 15 seconds or until beans are mashed.
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3
Set aside.
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4
Lightly spoon flour into measuring cup; level off.
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5
In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast, mix well.
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6
In small saucepan, heat water and oil until very warm (120 to 130 degrees).
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7
Add warm liquid and egg to flour mixture.
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8
Blend at low speed until moistened; beat 3 minutes at medium speed.
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9
Add bean mixture; beat until well mixed.
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10
By hand, stir in green chilies and an additional 3 1/2 to 4 cups flour to form a stiff dough.
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11
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.
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12
Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel.
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13
Let rise in warm place (80 to 85 degrees) for 45 to 60 minutes or until light and doubled in size.
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14
Grease two 8 or 9 inch round cake pans or one large cookie sheet.
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15
Punch down dough.
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16
Divide dough in half; shape each half into a 6 inch round loaf.
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17
Place in greased pans.
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18
Using a sharp knife, 1 1/2 inches from edge, cut deep ring around each loaf to the bottom.
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19
Cut another deep ring 1 inch from the first cut.
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20
Insert cheese cubes deep into cuts; pinch edges to completely seal.
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21
Cover; let rise in warm place 30 to 40 minutes or until light and almost doubled in size.
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22
Heat oven to 375F (190C).
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23
Uncover dough.
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24
Bake for 35 to 45 minutes or until loaves are deep golden brown and sound hollow when lightly tapped.
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25
Immediately remove from pans; cool on wire racks.
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26
Note: This bread can be frozen.
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27
Thaw at room temperature.
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28
To reheat, heat oven to 375F (190C).
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29
Wrap loaf in foil; bake for 30 to 40 minutes or until hot.
