Power-Packed Bean Bread

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READY IN: 55mins
SERVES: 6
YIELD: 12 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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, purée beans and oil until smooth; add to yeast mixture.
  • Using wooden spoon, vigorously beat in 1 cup (250 ml) 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, 50 ml 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 (28 x 20 cm) 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 (1.5 L) loaf pan.
  • Cover and let rise for about 1 hour or until doubled in bulk.
  • Brush top with milk.
  • Bake in 400°F (200°C) oven for about 30 minutes or until golden and bottom sounds hollow when tapped.
  • Remove from pan; let cool on rack.
  • Power-Packed Bread Machine Bean Bread: In order,
  • place in pan puréed 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.
  • Makes 1 loaf, or 12 slices.
  • Foccasia Bread:
  • Make our tasty Bean Bread Dough to shape into flatbread for sandwiches or appetizers, or to accompany your favorite Italian meal.
  • After first rise of dough, cut into 4 equal portions.
  • Roll out each into 1/2-inch (1 cm) thick circle.
  • Sprinkle cornmeal evenly over large rimmed baking sheet; place dough on top.
  • Cover with towel; let rise in warm draft-free place for 30 minutes or until doubled in bulk.
  • Brush with oil; press fingers into top to make dimpled effect.
  • Sprinkle with salt and pepper.
  • Bake in bottom of 400°F (200°C) oven for about 20 minutes or until golden and bottoms sound hollow when tapped.
  • Servings : 4.
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