Ingredients
- 9 round cake pans
- 6 round loaf
- 1 garlic clove
- 1 egg
- 1/2 from edge (inches)
- 1/2 unbleached flour
- 4 cups flour to form a stiff dough
- 15 oz black beans
- 2 cups in food processor bowl with metal blade
- 1 c water
- 1 cup flour for about
- 1/2 c nonfat yogurt (plain)
- 8 oz monterey jack cheese
- 1/2 c canola oil
- 1/2 c sun tomatoes w (dried)
- 1/2 cups flour
- 4 oz green chilies (chopped)
- 2 tb sugar
- 1 tb salt
- 2 t jalapenos (finely chopped)
- 2 ts cumin
- 1 ts oregano
- 1 ts parsley (dried)
- 1 pinch from the first cu insert cheese deep cuts (cubes into)
- 2 packages fast-acting dry yeast
Heat oven to 375 degrees. Uncover dough. Bake for 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. Note: This bread can be frozen. Thaw at room temperature. To reheat, heat oven to 375 degrees. Wrap loaf in foil; bake for 30 to 40 minutes or until hot.
