Pockets of cheese bread
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Pockets of cheese bread
  Cheese    Bread    Processor  
Last updated 6/12/2012 1:18:24 AM. Recipe ID 49243. Report a problem with this recipe.
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      Title: Pockets of cheese bread
 Categories: Breads, Processor
      Yield: 2 Loaves
 
    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
 
  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.
 




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Recipe ID 49243 (Apr 03, 2005)

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