Santa Fe Chili Bread

Try serving Santa Fe Chili Bread with a favorite Tex-Mex dish, or use to make grilled cheddar cheese sandwiches.

Ingredients

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, + 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, + 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*

Instructions

Bread Machine Method

1. 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

1. Use ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Combine water, beans, and oil; heat to 120 to 130 degrees F.

Hand-Held Mixer Method

1. 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

1. 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

1. 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

1. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
2. 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.
3. Bake in preheated 375 degrees F oven for 30 to 40 minutes.
4. Remove from pan; cool.

Notes

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.

Attribution

Recipe and photo used with permission from: Red Star Yeast
Recipe featured at Yesterfood - yesterfood.blogspot.com.