Southwest Bread

Southwest Bread
Photo by Howard L. Puckett

Ingredients

  • ¼ cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1 package dry yeast
  • ½ teaspoon tarragon-flavored vinegar
  • ¼ cup chopped drained oil-packed sun-dried tomato halves
  • 1 tablespoon chili powder
  • 4 ¾ cups bread flour, divided
  • + 35 more ingredients
    • ½ teaspoon tarragon-flavored vinegar
    • 3 tablespoons margarine, melted
    • 3 tablespoons diced seeded Anaheim chile
    • Vegetable cooking spray
    • 1 ½ cups whole-wheat flour
    • 1 teaspoon ground cumin
    • 1 ½ cups yellow cornmeal
    • 1 tablespoon chili powder
    • Vegetable cooking spray
    • ½ cup chopped red onion
    • 1 ½ cups yellow cornmeal
    • 1 tablespoon minced seeded jalapeño pepper
    • 1 teaspoon salt
    • 4 ¾ cups bread flour, divided
    • ½ cup honey
    • ¾ cup plain low-fat yogurt
    • 1 cup drained canned black beans
    • 1 cup drained canned black beans
    • 1 ½ cups whole-wheat flour
    • ¼ cup chopped garlic
    • 1 teaspoon salt
    • 1 tablespoon minced seeded jalapeño pepper
    • ½ cup frozen whole-kernel corn, thawed
    • ¾ cup plain low-fat yogurt
    • 2 cups very warm water (120° to 130°)
    • 3 tablespoons diced seeded Anaheim chile
    • ½ cup chopped red onion
    • ¼ cup chopped drained oil-packed sun-dried tomato halves
    • 3 tablespoons margarine, melted
    • ½ cup honey
    • ¼ cup chopped garlic
    • 2 cups very warm water (120° to 130°)
    • 1 package dry yeast
    • ¼ cup chopped fresh cilantro
    • ½ cup frozen whole-kernel corn, thawed

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. Turn the dough out onto a floured surface. Knead until smooth and elas...

View full recipe at My Recipes

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