Judi,
Here's the recipe for the bean bread, it's in the 'Baking With Julia' cookbook that
goes with the PBS series. (I found the cookbook at Costco for half the price they're
advertising it on television.) I'm also including the 'Salsa Quitza' recipe that
Lora Brody uses the dough for, it's very good.
Dough:
1 tb active dry yeat, preferably SAF Instant, not rapid-rise
1/2 c yellow cornmeal
3 tb nonfat dry milk
3 c unbleached all-purpose flour
1 1/2 ts salt
2 ts chili powder
1 c canned vegetarian refried beans
1/4 c chile-infused olive oil or vegetable oil
1 large egg
1 tb honey
2/3 c water (approximately)
Put all dough ingredients in machine and program for dough or manual. Start machine.
This is a moist dough, but should form a ball; if it doesn't, add up to 1/3 cup more
water a little at a time. At end of last cycle, deflate dough, remove from machine
and let rest on lightly floured surface for 5 minutes. (If you want to make a loaf
from this dough, either allow it to finish the rising and baking cycles in the
machine or shape the dough into a loaf, fit into a pan, and place in conventional
oven preheated to 375F. Bake for 35 to 45 minutes or until an instant-read
thermometer plunged into its center reads 200F.)
Quitza:
The quitz can be made in a 12 1/2-inch sloped sided springform pan or a traditional
12-inch springform. Lightly spray pan with vegetable oil spray. (You can also make
this as a flat pizza, in which case it should be baked on a preheated baking or pizza
stone.)
Working on a lightly floured surface, roll the dough into a 16-inch circle. Fit the
dough into the pan, stretching and pressing it so that it covers the bottom of the
pan and comes up the sides.
Topping:
12 oz cream cheese, at room temp
2 c chunky salsa (homemade or store bought)
1 c shredded cheddar or monterey jack cheese
Carefully spread softened cream cheese over bottom of dough. Check the salsa, if
it's water, spoon it into a strainer and shake out the excess liquid. Spoon the
salsa over the cream cheese and top it with shredded cheese.
Let quitza rise, uncovered, at room temp for about 30 minutes, or until dough is
puffy and doubled in bulk. While dough is rising, center a rack in the oven and
preheat oven to 475F.
Bake the quitza for 20 to 25 minutes, or until the crust is deep brown and the cheese
is bubbling. Serve hot or at room temperature. The quitza is best served the day it
is made.
The quitza is very good. I have not found that I've had to add extra water when I've
made the dough. I check on it when it's kneading and it's always formed a ball. If
you can find the cookbook at a discounted price, or borrow from the library, it's
very good. Lots of bread recipes, mostly for hand or Kitchen Aid mixing. The series
is pretty good too (no, I'm not getting a commission from Julia...) It's just that
they always make it look soooo easy on television. (p.s. sorry this post is so long)
Peg
Essex, Vermont