This Southwest Bread is a hearty, rustic loaf that brings bold flavors to your table. Featuring a base of whole wheat flour and yellow cornmeal, it’s studded with nutritious black beans, sweet corn, and aromatic cilantro. The dough is enriched with yogurt and honey for a tender crumb, while chili powder, cumin, and jalapeños provide a gentle kick. Perfect for slicing thick and toasting, this bread pairs beautifully with soups, stews, or as a side for grilled meats. It’s a unique, vegetarian-friendly recipe that offers both comfort and texture, making it a standout addition to any meal.
Southwest Bread “Gilroy”
Description
This Southwest Bread is a hearty, rustic loaf that brings bold flavors to your table. Featuring a base of whole wheat flour and yellow cornmeal, it's studded with nutritious black beans, sweet corn, and aromatic cilantro. The dough is enriched with yogurt and honey for a tender crumb, while chili powder, cumin, and jalapeños provide a gentle kick. Perfect for slicing thick and toasting, this bread pairs beautifully with soups, stews, or as a side for grilled meats. It's a unique, vegetarian-friendly recipe that offers both comfort and texture, making it a standout addition to any meal.Ingredients
Directions
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In a large bowl, combine the warm water, yeast, and honey. Let stand for 5-10 minutes until foamy.
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Stir in the yogurt, whole wheat flour, and cornmeal. Let the mixture stand for 30 minutes to form a batter.
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Add the black beans, corn, red onion, cilantro, garlic, sun-dried tomatoes, chili powder, Anaheim chile, melted margarine, jalapeño, salt, cumin, and vinegar to the batter. Stir well to combine.
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Gradually stir in 4 1/2 cups of bread flour until a soft dough forms.
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Turn the dough out onto a lightly floured surface. Knead for about 8 minutes, adding remaining bread flour one tablespoon at a time if necessary, until the dough is smooth and elastic.
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Place the dough in a large bowl coated with cooking spray. Turn the dough to coat the top. Cover and let rise in a warm place, free from drafts, for 45 minutes or until doubled in bulk.
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Punch the dough down to release air bubbles.
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Divide the dough into 4 equal portions. Shape each portion into a 6-inch round loaf.
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Place the loaves 4 inches apart on large baking sheets coated with cooking spray.
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Cover loosely and let rise for another 30 minutes until puffy.
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Bake at 350°F (175°C) for 35-45 minutes, or until the loaves sound hollow when tapped on the bottom.
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Cool on wire racks before slicing.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 933.3kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 1.6g8%
- Cholesterol 0.5mg1%
- Sodium 174.4mg8%
- Total Carbohydrate 196.6g66%
- Dietary Fiber 23.0g92%
- Sugars 32.0g
- Protein 30.2g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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