*  Exported from  MasterCook  *

                         SOUTHWEST BREAD "GILROY"

Serving Size  : 1    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1-1/2   c            Whole Wheat Flour
   1-1/2   c            Yellow Cornmeal
   1       pk           Dry yeast -- (2 1/4 ts)
   2       c            Very Warm Water 120 to 130d
     3/4   c            Plain low-fat Yogurt
     1/2   c            Honey
   1       c            Black beans -- drained
     1/2   c            Frozen Whole-Kernel Corn
                        -thawed
     1/2   c            Red Onion -- chopped
     1/4   c            Fresh Cilantro -- chopped
     1/4   c            Garlic -- chopped
     1/4   c            Oil Packed Sun Dried Tomato
                        -drained and chopped
   1       tb           Chili Powder
   3       tb           Anaheim Chile -- seeded, diced
   3       tb           Margarine -- melted
   1       tb           Jalapeno Pepper -- seeded,
                        -minced
   1       t            Salt
   1       t            Cumin -- ground
     1/2   ts           Tarragon flavored Vinegar
   4-1/2   c            Bread Flour -- divided
                        Vegetable Cooking Spray

    Combine first 3 ingredients in a large bowl; stir. Add water, yogurt, and
  honey; stir. Let stand 30 minutes. Add beans and next 12 ingredients (bean
  through vinegar); stir. Stir in 4-1/2 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 (85 F 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 6-inch round loaf. Place loaves 4 inches apart on large
  baking sheets coated with cooking spray. Make 4 (1/8-inch-deep) diagonal
  cuts across tops of loaves. Dust loaves with flour. Cover and let rise 45
  minutes or until doubled in bulk. Bake at 375 F for 25 minutes or
  until loaves sound hollow when tapped; let cool on wire racks.
 
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