Pockets Of Cheese Bread

Published: December 22, 2007, 11:58 pm

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

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