2 ts Milk
BEAN BREAD DOUGH
1 tb Sugar
1 c Warm water
2 ts Active dry yeast
1 c Cooked or canned navy beans,
-drained and rinsed
2 tb Vegetable oil
2 1/4 c All-purpose flour (approx)
1 c Whole wheat flour
1 1/2 ts Salt
(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 1/4 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 1 1/2 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 1/2 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.
Yields
1 Servings
