Ingredients
- 3 anaheim chile seeded
- 1 vegetable cooking spray
- 575 gr bread flour divided
- 475 ml warm water (very)
- 260 gr black beans (drained)
- 190 gr wheat flour (whole)
- 190 gr cornmeal (yellow)
- 180 ml low fat yogurt (plain)
- 120 ml honey
- 75 gr kernel corn (frozen whole)
- 60 gr onion (red chopped)
- 60 ml oil packed sun tomato (dried)
- 40 gr margarine melted
- 34 gr cilantro (fresh chopped)
- 34 gr garlic (chopped)
- 8 gr chili powder
- 8 gr jalapeno pepper seeded
- 3 gr salt
- 2 ml tarragon flavored vinegar
- 2 gr cumin (ground)
- 1 package dry yeast
Combine first 3 ingredients in a large bowl; stir. Add water, yogurt, and honey; stir. Let stand 30 minutes. Add beans and next dozen ingredients (bean through vinegar); stir. Stir in 4.5 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 15 cm round loaf. Place loaves 10 cm apart on large baking sheets coated with cooking spray. Make 4 ( 0 cm-deep) diagonal cuts across tops of loaves. Dust loaves with flour. Cover and let rise 45 minutes or until doubled in bulk. Bake at 190ºC degrees for 25 minutes or until loaves sound hollow when tapped; let cool on wire racks.
