Pockets Of Cheese Bread
Pockets Of Cheese Bread comes together with Sun Dried Tomatoes W O Oil, Black Beans Drained, Unbleached Flour, Sugar, and Salt. Scale it up or down for the number of people at the table.
Ingredienti
- 1/2 cup
- 1 can
- 5 1/2 cup
- 2 tbsp
- 1 tbsp
- 2 pkg
- 1 cup
- 1/2 cup
- 8 oz
Preparazione (anteprima)
- 1
In food processor bowl with metal blade, finely chop tomatoes.
- 2
Add beans, yogurt, cumin, oregano, parsley and garlic; process 10 to 15 seconds or until beans are mashed.
- 3
Set aside.
- 4
Lightly spoon flour into measuring cup; level off. In large bowl, combine 1-1/2 cups flour, sugar, salt and yeast, mix well.
- 5
In small saucepan, heat water and oil until very warm (120 to 130 degrees).
- 6
Add warm liquid and egg to flour mixture.
- 7
Blend at low speed until moistened; beat 3 minutes at medium speed.
- 8
Add bean mixture; beat until well mixed.
- 9
By hand, stir in green chilies and an additional 3-1/2 to 4 cups flour to form a stiff dough.
- 10
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.
- 11
Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel.
- 12
Let rise in warm place (80 to 85 degrees) for 45 to 60 minutes or until light and doubled in size.
- 13
Punch down dough.
- 14
Divide dough in half; shape each half into a 6 inch round loaf.
- 15
Place in greased pans.
- 16
Using a sharp knife, 1-1/2 inches from edge, cut deep ring around each loaf to the bottom.
- 17
Cut another deep ring 1 inch from the first cut.
- 18
Insert cheese cubes deep into cuts; pinch edges to completely seal.
- 19
Cover; let rise in warm place 30 to 40 minutes or until light and almost doubled in size.
- 20
Heat oven to 375 degrees.
- 21
Uncover dough.
- 22
Bake for 35 to 45 minutes or until loaves are deep golden brown and sound hollow when lightly tapped.
- 23
Immediately remove from pans; cool on wire racks.
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