1 1/2 c Whole-wheat flour
1 1/2 c Yellow cornmeal
1/4 oz Dry yeast; (1 package)
2 c Very warm water; 120 to 130
-degrees
3/4 c Plain low-fat yogurt
1/2 c Honey
1 c Drained canned black beans
1/2 c Frozen whole-kernel corn;
-thawed
1/2 c Chopped red onion
1/4 c Chopped fresh cilantro
1/4 c Chopped garlic
1/4 c Oil-packed sun-dried tomato
-halves; chopped and drained
1 tb Chili powder
3 tb Diced seeded Anaheim chile
3 tb Margarine; melted
1 tb Minced seeded jalape?o
-pepper
1 ts Salt
1 ts Ground cumin
1/2 ts Tarragon-flavored vinegar
4 3/4 c Bread flour; divided
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 (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 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 (85 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 375 degrees
for 25 minutes or until loaves sound hollow when tapped; let cool on wire
racks. Yield: 4 loaves, 8 servings per loaf.
NOTES : This potent bread from Jim Kelley, of Washington, D.C., won first
place at the 1994 Gilroy Garlic Festival in Gilroy, California. The
festival will take place this year on July 28, 29, and 30.
Yields
32 Servings
