power-packed bean bread

Categories
None
Yield
1 Servings
MeasureIngredient
2 teaspoons Milk
1 tablespoon Sugar
1 cup Warm water
2 teaspoons Active dry yeast
1 cup Cooked or canned navy beans, drained and rinsed
2 tablespoons Vegetable oil
2¼ cup All-purpose flour (approx)
1 cup Whole wheat flour
1½ teaspoon Salt

BEAN BREAD DOUGH

(taken from Canadian Living, February/97 Edition) Bean Bread Dough: In large bowl, dissolve sugar in water; sprinkle yeast over top. Let stand for about 10 minutes or until frothy.

Meanwhile, in food processor, puree beans and oil until smooth; add to yeast mixture. Using wooden spoon, vigorously beat in 1 cup of the all purpose flour, the whole wheat flour and salt for 1 minute or until sticky dough forms. Gradually stir in enough of the remaining flour to make stiff dough.

Turn out onto lightly floured surface. Knead for about 8 minutes or until smooth, elastic and stiff, adding up to ¼ cup more flour if necessary to keep from sticking.

Form into ball and place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place for 1 to 1½ hours or until doubled in bulk.

Punch down dough and turn out onto lightly floured surface; gently pull into 11 x 8 inch rectangle. Starting at 1 narrow end, roll up into tight cylinder; pinch along seam to smooth and seal. Place, seam side down, in greased 8 x 4 inch loaf pan. Cover and let rise for about 1 hour or until doubled in bulk.

Brush top with milk. Bake in 400 degree F. oven for about 30 minutes or until golden and bottom sounds hollow when tapped. Remove from pan; let cool on rack. Makes 1 loaf.

Variation: (Bread Machine)

In order, place in pan pureed bean mixture, water, sugar, salt, 2 ½ cups all-purpose flour and the whole wheat flour. Sprinkle with 2 tsp quick-rising active dry yeast, making sure yeast does not touch liquid.

According to manufacturer's instructions, choose cycle for basic bread, regular crust. Let baked loaf cool completely on rack. 1 loaf.

Posted to EAT-L Digest 27 Jan 97 by Devon Rae Abrey <dabrey@...> on Jan 28, 1997.

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