Ingredients Jump to Instructions ↓

  1. 1 1/2 c Whole Wheat Flour

  2. 1 1/2 c Yellow Cornmeal

  3. 1 pk Dry yeast; (2 1/4 ts)

  4. 2 c Very Warm Water

  5. 120 to

  6. 3/4 c Plain low-fat Yogurt

  7. 1/2 c Honey

  8. 1 c Black beans; drained

  9. 1/2 c Frozen Whole-Kernel Corn

  10. -thawed 1/2 c Red Onion; chopped

  11. 1/4 c Fresh Cilantro; chopped

  12. 1/4 c Garlic; chopped

  13. 1/4 c Oil Packed Sun Dried Tomato

  14. -drained and chopped 1 tb Chili Powder

  15. 3 tb Anaheim Chile; seeded, diced

  16. 3 tb Margarine; melted

  17. 1 tb Jalapeno Pepper; seeded,

  18. -minced 1 ts Salt

  19. 1 ts Cumin; ground

  20. 1/2 ts Tarragon flavored Vinegar

  21. 4 1/2 c Bread Flour; divided

Instructions Jump to Ingredients ↑

  1. Vegetable Cooking Spray 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 (bean 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 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 (85F degrees), free from drafts, 45 minutes or until doubled in bulk. 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 375F degrees for 25 minutes or until loaves sound hollow when tapped; let cool on wire racks.


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