Southwestern Pockets of Cheese Bread |
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Prep Time: 120 Minutes Cook Time: 45 Minutes |
Ready In: 165 Minutes Servings: 16 |
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This bread was a winner in Pillsbury's Bake-Off Contest #36, in 1994. The prep time also includes the time needed for the bread to rise. Ingredients:
1/2 cup sun-dried tomatoes without oil, chopped |
15 ounces black beans, drained |
1/2 cup nonfat plain yogurt |
1 1/2 teaspoons cumin |
1 teaspoon dried oregano leaves |
1 teaspoon dried parsley flakes |
1 garlic cloves, minced or 1 teaspoon garlic powder |
5 1/2-6 1/2 cups all-purpose flour |
2 tablespoons sugar |
1 tablespoon salt |
1/2 ounce dry yeast, fast-acting (2 packets) |
1 cup water |
1/2 cup canola oil or 1/2 cup other vegetable oil |
1 egg |
4 1/2 ounces chopped green chilies, drained or 1 1/2 tablespoons finely chopped jalapeno peppers |
8 ounces monterey jack cheese, cut into 1/2-inch cubes (2 cups) |
Directions:
1. In a blender or food processor, finely chop tomatoes. Add beans, yogurt, cumin, oregano, parsley and garlic; process 10-15 seconds or until beans are mashed. Set aside.
2. In large bowl, combine 1 1/2 cups flour, sugar, salt and yeast; mix well. In small saucepan, heat water and oil until very warm (120° to 130°F). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Add bean mixture; beat until well mixed. By hand, stir in green chiles (or jalapeño pepper) and an additional 3 1/2 to 4 cups flour to form a stiff dough.
3. 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. Place dough in greased bowl; cover loosely with greased plastic wrap and a cloth towel. Let rise in warm place (80° to 85°F) for 45 to 60 minutes or until light and doubled in size.
4. Grease two 8- or 9-inch rounds cake pans, or 1 large cookie sheet. Punch down dough. Divide dough in half; shape each half into a 6-inch round loaf. Place in greased pans. Using a sharp knife, 1 1/2 inches from edge, cut a 2 1/2-inch-deep ring around each loaf. Cut another 2 1/2-inch-deep ring 1 inch inside of first cut. Insert cheese in cuts; pinch cut edges to seal. Cover; let rise in warm place 30 to 40 minutes or until light and almost doubled in size.
5. Heat oven to 375°F Uncover dough. Bake 35 to 45 minutes or until loaves are deep golden brown and sound hollow when lightly tapped. Immediately remove from pans; cool on wire racks.
6. (Note: Bread can be frozen. Thaw at room temperature. To reheat, heat oven to 375°F Wrap loaf in foil and bake for 30 to 40 minutes or until hot.).
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