Side Pannel
Pockets of Cheese Bread
Ingredients List
- 1/2 c Sun-dried tomatoes w/o oil,
- -chopped
- 1 cn 15 oz black beans, drained
- 1/2 c Nonfat plain yogurt
- 2 ts Cumin
- 1 ts Oregano
- 1 ts Dried parsley
- 1 Garlic clove, minced
- 5 1/2 c To 6-1/2 unbleached flour
- 2 tb Sugar
- 1 tb Salt
- 2 pk Fast-acting dry yeast
- 1 c Water
- 1/2 c Canola oil
- 1 Egg
- 1 cn 4 oz chopped green chilies,
- -drained or 2T finely
- -chopped jalapenos
- 8 oz Monterey Jack cheese, cut
- -into 1/2 inch cubes, about
- -2 cups
Directions
In food processor bowl with metal blade, finely chop tomatoes. Add beans,
yogurt, cumin, oregano, parsley and garlic; process 10 to 15 seconds or
until beans are mashed. Set aside.
Lightly spoon flour into measuring cup; level off. In large bowl, combine
1-1/2 cups flour, sugar, salt and yeast, mix well.
In small saucepan, heat water and oil until very warm (120 to 130 degrees).
Add warm liquid and egg to flour mixture. Blend at low speed until
moistened; beat 3 minutes at medium speed. Add bean mixture; beat until
well mixed. By hand, stir in green chilies and an additional 3-1/2 to 4
cups flour to form a stiff dough.
On floured or cornmeal-coated surface, knead in 1/2 to 1 cup flour for
about 5 minutes or until dough is smooth and elastic. Place dough in
greased bowl; cover loosely with greased plastic wrap and cloth towel. Let
rise in warm place (80 to 85 degrees) for 45 to 60 minutes or until light
and doubled in size.
Grease two 8 or 9 inch round cake pans or one large cookie sheet. Punch
down dough. Divide dough in half; shape each half into a 6 inch round loaf.
Place in greased pans. Using a sharp knife, 1-1/2 inches from edge, cut
deep ring around each loaf to the bottom. Cut another deep ring 1 inch from
the first cut. Insert cheese cubes deep into cuts; pinch edges to
completely seal. Cover; let rise in warm place 30 to 40 minutes or until
light and almost doubled in size.
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.
yogurt, cumin, oregano, parsley and garlic; process 10 to 15 seconds or
until beans are mashed. Set aside.
Lightly spoon flour into measuring cup; level off. In large bowl, combine
1-1/2 cups flour, sugar, salt and yeast, mix well.
In small saucepan, heat water and oil until very warm (120 to 130 degrees).
Add warm liquid and egg to flour mixture. Blend at low speed until
moistened; beat 3 minutes at medium speed. Add bean mixture; beat until
well mixed. By hand, stir in green chilies and an additional 3-1/2 to 4
cups flour to form a stiff dough.
On floured or cornmeal-coated surface, knead in 1/2 to 1 cup flour for
about 5 minutes or until dough is smooth and elastic. Place dough in
greased bowl; cover loosely with greased plastic wrap and cloth towel. Let
rise in warm place (80 to 85 degrees) for 45 to 60 minutes or until light
and doubled in size.
Grease two 8 or 9 inch round cake pans or one large cookie sheet. Punch
down dough. Divide dough in half; shape each half into a 6 inch round loaf.
Place in greased pans. Using a sharp knife, 1-1/2 inches from edge, cut
deep ring around each loaf to the bottom. Cut another deep ring 1 inch from
the first cut. Insert cheese cubes deep into cuts; pinch edges to
completely seal. Cover; let rise in warm place 30 to 40 minutes or until
light and almost doubled in size.
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.
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