Garbanzo bread (pinto bread)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| --1 Lb Loaf:; (1 1/2 Lb Loaf): | ||
| ¾ | cup | Water; Plus |
| 1 | tablespoon | Water; (1 1/4 Cups) |
| ⅔ | Tbl Canola Oil; (1 Tbl) | |
| 2 | teaspoons | Sucanat; (1 Tbl) |
| 2 | teaspoons | Lemon Juice; (1 Tbl) |
| ⅔ | cup | Cooked Garbanzo Beans; (1 Cup) |
| 1 | teaspoon | Salt; (1 1/4 Tsp) |
| 2 | cups | Whole Wheat Flour; (3 Cups) |
| 1½ | Tbl Gluten Flour, 100%; (2 Tbl) | |
| 1½ | Tbl Whey; Powdered, (2 Tbl) | |
| 1½ | teaspoon | Active Dry Yeast; (2 Tsp) |
Directions
"The Complete Book of Bread Machine Baking", edited by Lara Pizzorno Believe it or not, this bread is delicious and light. My husband raved about it. I didn't dare tell him what was in it! I didn't have any garbanzo beans so I used pinto beans. I also substituted sugar for the sucanat. I was out of gluten flour so I used bread flour in place of half of the whole wheat flour. With half bread flour, the loaf I made- that was nice and light- probably had a significantly different texture than it would have had otherwise.
Terry >From: "Therese Klodnicki" <Terry_Klodnicki@...> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : The Complete Book of Bread Machine Baking"