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Santa Fe Chili Bread
Try serving this bread with a favorite Tex-Mex dish, or use to make grilled cheddar cheese sandwiches.
Small loaf (1 pound bread machine)
- 1/2 cup water
- 3/4 cup fat-free refried beans
- 2 tablespoons vegetable oil
- 1/3 cup yellow cornmeal
- 1 1/2 teaspoons dried chili powder
- 1 1/2 teaspoons dried onion flakes
- 3/4 teaspoon salt
- 2 tablespoons sugar
- 2 1/4 cups bread flour
- 1 1/2 teaspoons Red Star Active Dry Yeast
Medium loaf (1 1/2 pound bread machine)
- 1/2 cup, plus 1 tablespoon water
- 1 cup fat-free refried beans
- 3 tablespoons vegetable oil
- 1/2 cup yellow cornmeal
- 2 teaspoons dried chili powder
- 2 teaspoons dried onion flakes
- 1 teaspoon salt
- 3 tablespoons sugar
- 3 cups bread flour
- 2 1/4 teaspoons Red Star Active Dry Yeast
Large loaf (2 pound bread machine)
- 3/4 cup, plus 2 tablespoons water
- 1 1/4 cups fat-free refried beans
- 1/4 cup vegetable oil
- 2/3 cup yellow cornmeal
- 2 1/2 teaspoons dried chili powder
- 2 1/2 teaspoons dried onion flakes
- 1 1/4 teaspoons salt
- 1/4 cup sugar
- 4 cups bread flour
- 1 tablespoon Red Star Active Dry Yeast
- Bread Machine Method: Have water at 80 degrees F and all other ingredients
at room temperature. Place ingredients in pan in the order specified in your
owner’s manual. Select basic cycle and medium/normal crust. Do not use delay
timer. Check dough consistency after 5 minutes of kneading. The dough should
be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon
at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time.
- Mixer Method: Use ingredient amounts listed for medium loaf, combine yeast,
1 cup flour, and other dry ingredients. Combine water, beans, and oil; heat
to 120-130 degrees F.
- Hand-Held Mixer Method: Combine dry mixture and liquid ingredients in mixing
bowl on low speed. Beat for 2 to 3 minutes on medium speed. By hand, stir in
enough remaining flour to make a firm dough. Knead on floured surface for 5
to 7 minutes or until smooth and elastic. Use additional flour if necessary.
- Stand Mixer Method: Combine dry mixture and liquid ingredients in mixing
bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining
flour and knead with dough hook(s) for 5 to 7 minutes until smooth and elastic.
- Food Processor Method: Put dry mixture in processing bowl with steel blade.
While motor is running, add liquid ingredients. Process until mixed. Continue
processing, adding remaining flour until dough forms a ball.
- Rising, Shaping and Baking: Place dough in lightly oiled bowl and turn to
grease top. Cover; let rise until dough tests ripe.
- Turn dough onto lightly floured surface; punch down to remove air bubbles.
Roll or pat into a 14 x 7- inch rectangle. Starting with shorter side, roll
up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place
in greased 9 x 5-inch loaf pan. Cover; let rise until indentation remains after
- Bake in preheated 375 degrees F oven for 30 to 40 minutes.
- Remove from pan; cool.
You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional
methods- replace 1:1. Expect your dough to rise faster; always let your dough rise
until ‘ripe’. Bread Machines- use 1/2 teaspoon Instant yeast (or 3/4 teaspoon Active
Dry yeast) per cup of flour in your recipe.
Recipe featured at Yesterfood - yesterfood.blogspot.com.
Recipe and photo credit (used with permission):
Red Star Yeast