While you’re staying home, consider making this Southwest flavored bread.

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This savory yeast bread is something to make when you are going to be home all day.  Seriously, it takes awhile.  In the 1990s, it was a winner of the Pillsbury Bake-Off challenge.  I clipped the recipe from a magazine back then, and am still making it to this day.

The bread has quite a variety of ingredients, and requires several steps in addition to the full yeast bread making process.  It’s totally worth it.

This bread, is the reason I …

  • Roast, skin, and chop fresh Poblano peppers from the little grocery store around the corner.
  • Grow a tomato plant each summer, and harvest, chop and dehydrate the tomatoes;
  • Keep two bricks of Monterrey Jack cheese and two cans of black beans on hand.  The recipe only calls for one of each, but I want extra on hand.
  • Keep frozen 1/2-cup portions of plain yogurt on hand.

(You can buy sun-dried tomatoes and canned chopped green chili peppers, which is actually what the recipe calls for.)

Here is a store-bought fresh Poblano (next to my pitiful attempt at home-grown), and after roasting for 15 minutes in the air fryer.

Home-grown, dehydrated chopped tomatoes

Jarred tomatoes

Now, about making the bread.

Here is the list of ingredients:

½ cup sun-dried tomato, without oil, chopped
1 (15-ounce) can black beans, drained
½ cup nonfat plain yogurt
2 teaspoons cumin
1 teaspoon dried oregano leaves
1 teaspoon dried parsley flakes
1 garlic clove, minced, or 1 teaspoon garlic powder

5 ½ to 6 ½ cups all-purpose flour
2 tablespoons sugar
1 tablespoon salt
2 packages fast-acting dry yeast
1 cup water
½ cup canola oil or other vegetable oil
1 egg
1 (4 ½ -ounce) can chopped green chili, drained, or 2 T. finely chopped jalapeño pepper

2 cups (8 oz.) Monterey Jack cheese, cut into ½ -inch cubes

The Southwest flavor steps in pictures:

Measure the spices and add to the food processor with the beans (drained) and yogurt.IMG_20200416_072655469aIMG_20200416_073325350a

Process until well-blendedIMG_20200416_090508329a

Stir in the chopped pepper and dried tomato.

[Add the bean/spice, tomato and pepper mixture to your yeast sponge, then stir in the rest of the flour, knead, and set the dough up for its first rise.]

After the first rise, punch the dough down and shape into loaves.  With a knife, slice into the dough loaves, and push the cheese cubes into the cuts. 

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Pinch the dough shut around the cheese.IMG_20200416_113004676a

Let rise until double in size.  If some of the cheese becomes exposed, it’s okay.  (If you do want to pinch it back into the dough, be very gentle about it so as not to deflate that part of the loaf. ) 

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Bake 30-40 minutes, depending on loaf size.

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After cooling, here is the first slice (on my gorgeous cutting board made by my brother).IMG_20200416_134244144a

Here shown in better light is another batch, made in three smaller loaf pans.

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I serve the bread warm with butter.

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You can find the recipe online here.  http://www.dvo.com/recipe_pages/bake-off/Southwestern_Pockets_of_Cheese_Bread.php

Or download my PDF version here: SOUTHWESTERN POCKETS OF CHEESE BREAD

8 thoughts on “While you’re staying home, consider making this Southwest flavored bread.

  1. Looks great! I’ve copied the recipe and stored it until we get more supplies.

    I like the song…I thought I never heard of her but I have heard Mr. Rock and Roll somewhere before.

    Like

    1. The recipe is definitely one of those that can require a trip to the store. It’s a bunch of ingredients you don’t normally see in bread.

      You may have heard ‘Mr. Rock and Roll’ on something I posted. That one will be in a post of mine again before long. It’s another big fave.

      Liked by 1 person

      1. I’ve given Jen a break some through the week since we are both here and I’ve actually cooked some…that is scary but I’ve done pretty well so I do look for recipes. We have made our journey to the grocery store this week but I’ll keep it for next.

        I looked her up and I thought…I heard that before.

        Like

      2. I bet you’re doing great as the substitute house cook.

        I first heard Amy MacDonald when I was in Belgium in ’08. Her album was new then, and both ‘This is the Life’ and ‘Mr Rock and Roll’ were getting a lot of airplay there. Eventually, I literally pulled off the highway and jotted down lyrics so I could do a search for her when I got back home. It’s the only way I would have ever found her music. I’m glad I did.

        Liked by 1 person

      3. I’m getting better…Jen says she loves it…well of course she does lol.

        Now I know where I saw her. On Craig Ferguson’s show. I remembered her accent…I read where she is British but I would swear her accent is Scottish…I could be wrong.

        Like

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