Garbanzo bread (pinto bread)

Yield: 1 Servings

Measure Ingredient
--1 Lb Loaf:; (1 1/2 Lb Loaf):
¾ cup Water; Plus
1 tablespoon Water; (1 1/4 Cups)
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)
Tbl Gluten Flour, 100%; (2 Tbl)
Tbl Whey; Powdered, (2 Tbl)
1½ teaspoon Active Dry Yeast; (2 Tsp)

"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"

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