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