This posting is in response to the request of Diane Pancioli for
bread containing beans. The recipie is from Canadian Living magazine
that was published about 15 years ago. I made it weekly for the kids
lunches for years but didn't tell them about the beans for fear they
wouldn't eat it. Later, when they moved from home, they wrote to me
asking for the recipie--and the secret was out.
I retrieved the recipie from the Canadian Living website
http://www.canadianliving.com/food/power_packed_bean_bread.php
Power-Packed Bean Bread
Puree navy beans add protein and fibre to a carbohydrate-rich loaf
that's not only delicious for sandwiches, toast and French toast but
is the basis of our focaccia and pizza recipes. This recipe makes 1
loaf servings.
Bean Bread Dough
1 tbsp (15 mL) granulated sugar
1 cup (250 mL) warm water
2 tsp (10 mL) active dry yeast
1 cup (250 mL) drained and rinsed navy beans, cooked or canned
2 tbsp (25 mL) vegetable oil
2 1/4 cups (550 mL) all purpose flour, (approx)
1 cup (250 mL) whole wheat flour
1 1/2 tsp (7 mL) salt
2 tsp (10 mL) milk
Preparation: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 (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 400F (200C) oven for about 30 minutes or
until golden and bottom sounds hollow when tapped. Remove from pan;
let cool on rack.
Very best,
Lorraine Begley
Prince Edward Island, Canada