Kidney bean bread

Yield: 1 large loaf

Measure Ingredient
¾ cup Red kidney beans, soaked
1 tablespoon Baking yeast
½ teaspoon Sugar
½ cup Lukewarm water
1 teaspoon Salt
1 tablespoon Oil
3½ cup All purpose flour

Cook the soaked kidney beans until they are soft & mashable, about 60 minutes, or maybe 90 minutes, depending on their age. Drain, mash & set aside.

In a large bowl, combine yeast, sugar, salt, water & oil. Mix in the mashed kidney beans & the flour 1 c at a time until the dough is thick & too heavy to mix with a spoon. At this point, knead, using extra flour as required. Knead until the dough is elasticated.

Lightly brush with oil, cover with a damp cloth & set aside until doubled in bulk.

Punch the dough down, knead briefly & place in a lightly oiled loaf pan. Cover & let rise until almost doubled. Bake at 375F for 40 minutes. Turn out onto a wire rack to cool.

Recipe by Mark Satterly

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