*  Exported from  MasterCook  *
 
                          POCKETS OF CHEESE BREAD
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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       t            Oregano
    1       t            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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