Ingredients
- 9 round cake pans
- 6 round loaf
- 1 garlic clove
- 1 egg
- 1/2 from edge (inches)
- 1/2 unbleached flour
- 500 gr flour to form a stiff dough
- 475 gr black beans
- 300 gr in food processor bowl with metal blade
- 240 ml water
- 130 gr flour for about
- 120 ml nonfat yogurt (plain)
- 120 gr monterey jack cheese
- 120 ml canola oil
- 110 gr sun tomatoes w (dried)
- 100 gr flour
- 65 gr green chilies (chopped)
- 26 gr sugar
- 8 gr salt
- 6 gr jalapenos (finely chopped)
- 4 gr cumin
- 2 gr oregano
- 1 gr parsley (dried)
- 1 gr 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.
