This unique bread combines the heartiness of black beans with the richness of Monterey Jack cheese, creating a savory loaf that serves as both a side dish and a main course. The dough is enriched with yogurt and spices like cumin and oregano, giving it a robust flavor profile. The cheese is tucked into deep cuts in the dough, creating “pockets” that melt beautifully during baking. It’s perfect for dinner parties or a hearty weekend brunch. The texture is soft and fluffy on the inside with a satisfyingly crisp exterior. Serve warm with soup or on its own.
Pockets Of Cheese Bread
Description
This unique bread combines the heartiness of black beans with the richness of Monterey Jack cheese, creating a savory loaf that serves as both a side dish and a main course. The dough is enriched with yogurt and spices like cumin and oregano, giving it a robust flavor profile. The cheese is tucked into deep cuts in the dough, creating "pockets" that melt beautifully during baking. It's perfect for dinner parties or a hearty weekend brunch. The texture is soft and fluffy on the inside with a satisfyingly crisp exterior. Serve warm with soup or on its own.Ingredients
Directions
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In a food processor with a metal blade, finely chop the sun-dried tomatoes.
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Add the black beans, yogurt, cumin, oregano, parsley, and minced garlic to the processor.
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Process for 10 to 15 seconds until the beans are mashed and combined. Set aside.
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In a large bowl, combine 1.5 cups of flour, sugar, salt, and yeast. Mix well.
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In a small saucepan, heat the water and canola oil until very warm (120 to 130 degrees F).
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Add the warm liquid mixture and the egg to the flour mixture.
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Blend at low speed until moistened, then beat for 3 minutes at medium speed.
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Add the bean mixture and beat until well combined.
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By hand, stir in the green chilies and an additional 3.5 to 4 cups of flour to form a stiff dough.
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Turn the dough out onto a floured or cornmeal-coated surface.
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Knead in 0.5 to 1 cup more flour for about 5 minutes until the dough is smooth and elastic.
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Place the dough in a greased bowl; cover loosely with greased plastic wrap and a cloth towel.
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Let rise in a warm place (80 to 85 degrees F) for 45 to 60 minutes or until light and doubled in size.
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Grease two 8 or 9-inch round cake pans or one large cookie sheet.
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Punch down the dough.
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Divide the dough in half; shape each half into a 6-inch round loaf.
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Place the loaves in the greased pans.
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Using a sharp knife, cut a deep ring around each loaf 1.5 inches from the edge, cutting to the bottom.
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Cut another deep ring 1 inch from the first cut.
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Insert cheese cubes deep into the cuts; pinch the dough edges to completely seal them.
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Cover and let rise in a warm place for 30 to 40 minutes or until light and almost doubled in size.
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Preheat oven to 375 degrees F (191ðC).
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Uncover the dough and bake for 35 to 45 minutes or until loaves are deep golden brown and sound hollow when lightly tapped.
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Immediately remove from pans and cool on wire racks.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 5.4kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.5mg1%
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0.4g2%
- Sugars 0.8g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This bread can be frozen. Wrap tightly in plastic wrap and foil.
Reheating: To reheat, thaw at room temperature. Heat oven to 375 degrees F. Wrap loaf in foil and bake for 30 to 40 minutes or until hot.
Substitutions: You can use 2 tablespoons of finely chopped jalapenos instead of the canned green chilies for a fresher heat.
