Southwest Bread “Gilroy”

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.

Cooking Method: Baking

Cuisine: American

Courses: Baked Goods

Difficulty: Intermediate

Servings: 2

Calories: 933.3

Dietary: Vegetarian

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

Whole Wheat Flour
Yellow Cornmeal
Dry yeast; (2 1/4 teaspoon)
Very Warm Water 120 to 130d
Plain low-fat Yogurt
Honey
Black beans; drained
Frozen Whole-Kernel Corn
Red Onion; thawed if frozen, chopped
Fresh Cilantro; chopped
Garlic; chopped
Oil Packed Sun Dried Tomato -drained and chopped
Chili Powder
Anaheim Chile; seeded, diced
Margarine; melted
Jalapeno Pepper; seeded, minced
Salt
Cumin; ground
Tarragon flavored Vinegar
Bread Flour; divided
Vegetable Cooking Spray

Directions

1
In a large bowl, combine the warm water, yeast, and honey. Let stand for 5-10 minutes until foamy.
2
Stir in the yogurt, whole wheat flour, and cornmeal. Let the mixture stand for 30 minutes to form a batter.
3
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.
4
Gradually stir in 4 1/2 cups of bread flour until a soft dough forms.
5
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.
6
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.
7
Punch the dough down to release air bubbles.
8
Divide the dough into 4 equal portions. Shape each portion into a 6-inch round loaf.
9
Place the loaves 4 inches apart on large baking sheets coated with cooking spray.
10
Cover loosely and let rise for another 30 minutes until puffy.
11
Bake at 350°F (175°C) for 35-45 minutes, or until the loaves sound hollow when tapped on the bottom.
12
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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Read it online: https://www.chefs-mate.com/recipe/southwest-bread-gilroy/