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Santa Fe Chili Bread

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Rising, Shaping and Baking: Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
  7. 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 touching.
  8. Bake in preheated 375 degrees F oven for 30 to 40 minutes.
  9. 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 -

Recipe and photo credit: Red Star Yeast

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