Southwest Bread Recipe

Name: Southwest Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups whole-wheat flour; 1 1/2 cups yellow cornmeal; 1 package dry yeast; 2 cups very warm water (120u00b0 to 130u00b0); 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 jalapeno pepper; 1 teaspoon salt; 1 teaspoon ground cumin; 1/2 teaspoon tarragon-flavored vinegar; 4 3/4 cups bread flour, divided; Vegetable cooking spray

Servings: persons

1 1/2 cups whole-wheat flour
1 1/2 cups yellow cornmeal
1 package dry yeast
2 cups very warm water (120u00b0 to 130u00b0)
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 jalapeno pepper
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon tarragon-flavored vinegar
4 3/4 cups bread flour, divided
Vegetable cooking spray

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 (85u00b0), 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 375u00b0 for 25 minutes or until loaves sound hollow when tapped; let cool on wire racks.

1002

kcal

Calories

Fat

206

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 1/2 cups whole-wheat flour, 1 1/2 cups yellow cornmeal, 1 package dry yeast, 2 cups very warm water (120u00b0 to 130u00b0), and more.

Yes, Southwest Bread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Southwest Bread

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