bread

1 cup sourdough starter (may use your own or recipe below)
1 pkg. dry active yeast
1/2 cup warm water
1 1/2 tsp. sugar
1/4 tsp. salt
3/4 cup mashed black beans
3/4 cup salsa
4 1/2 - 5 1/2 cups flour (may use half whole wheat)
1 - 2 tbsp. corn meal

Mix starter, yeast, water, sugar, salt and 1 cup flour in a large bowl. Cover and set aside for 20 minutes. Mix in beans and salsa, then add in remaining flour and knead (add flour as needed to get a smooth and elastic dough). Return dough to bowl, cover and set aside, allow to rise until double. Punch down dough, shape into two oval loaves, place on a baking sheet sprayed with a tiny amount of pan spray and sprinkled with corn meal. Allow to double. Bake in preheated 375�F oven for approximately 30 minutes (loaf should sound hollow when tapped).

Starter:

2 1/2 cups unbleached flour
2 1/2 cups warm water
1 pkg. active dry yeast

Using a glass or plastic bowl, dissolve yeast in water. Add flour and mix well. Cover and allow to sit in a warm place for 3 or 4 days. Starter may be used at this point. Remove what is needed in recipe, feed starter (allowing mixture to sit in warm place for at least 8 hours after feeding), then place in refrigerator. Use and feed starter once a week. Feeding Starter: Replace amount taken out with equal amounts of flour and water (if you use one cup starter, mix in 1/2 cup water and 1/2 cup flour). ENJOY!

Starter Recipe adapted from The Book of Breads From the Collection of Jim Vorheis.