Serves: 32
Total Calories: 141

1/2 cup sun-dried tomato, without oil, chopped
1 (15-ounce) can black beans, drained
1/2 cup nonfat plain yogurt
2 teaspoons cumin
1 teaspoon dried oregano leaves
1te teaspoon dried parsley flakes
1 garlic clove, minced, or 1 teaspoon garlic powder
5 1/2 to 6 1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon salt
2 packages fast-acting dry yeast
1 cup water
1/2 cup canola oil or other vegetable oil
1 egg
1 (4 1/2-ounce) can chopped green chili, drained, or 2 tablespoons finely chopped jalapeño pepper
2 cups (8 oz.) Monterey Jack cheese, cut into 1/2-inch cubes

In blender container food processor bow 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.

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°F.). 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 chiles 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°F.) for 45 to 60 minutes or until light and doubled in size.

Grease two 8- or 9-inch round cake pans or 1 large cookie sheet. Punch down dough. Divide dough in half shape each half into 6-inch round loaf. Place in greased pans. Using sharp knife, 1 1/2 inches from edge, cut 2 1/2-inch-deep ring around each loaf. Cut another 2 1/2-inch-deep ring 1 inch inside of first cut. Insert cheese in cuts pinch cut edges to seal. Cover let rise in warm place 30 to 40 minutes or until light and almost doubled in size.

Heat oven to 375°F. Uncover dough. Bake 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.

TIP: Bread can be frozen. Thaw at room temperature. To reheat, heat oven to 375°F. Wrap loaf in foil bake at 375°F. for 30 to 40 minutes or until hot.

HIGH ALTITUDE - Above 3,500 feet: No change.

Nutrition Per Serving (1 slice): Calories 170 Protein 6g Carbohydrate 24g Fat 6g Sodium 270mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 32
Total Calories: 141
Calories from Fat: 53

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
04: Breads
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Cheddar Thyme Casserole Bread
Cheese-Crusted Flat Bread
Cheese-Filled Parmesan Biscuit Loaves
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Easy Baked Onion Rings
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Easy English Muffins
Garden Pepper Bread
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Golden Party Loaves
Golden Sesame Loaves
Graham Cracker Brown Bread
Half-Time Spoon Rolls
Honey Granola Bread
Italian Cheese Bread Ring
Lemon Nutmeg Scones
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Mexican Cilantro Batter Bread
Middleberry Scones
Muffin Mix Buffet Bread
Oat Bran Potato Buns
Old Plantation Rolls
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Orange-Glazed Tropical Fruit Scones
Pepper Biscuit Pull-Apart
Potato Chive Rolls
Quick Apple Cranberry Pear Muffins
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Swedish Whole Wheat Dinner Rolls
The Gaint's Corn Muffins
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