Santa Fe Chili Bread

Step 1

In stand mixer bowl, add 1 cup flour, yeast, sugar, salt, cornmeal, chili powder and onion flakes; mix well. Add warm water, oil and beans to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium speed for 4 minutes.

Step 2

Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)

Step 3

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.

Step 4

Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14×7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in greased 9×5-inch loaf pan. Cover; let rise until indentation remains after touching.

Step 5

Preheat oven to 375°F.

Step 6

Bake for 30 to 40 minutes. Remove from pan; cool on wire rack.