Power-Packed Bean Bread

By Donna Paris

53 people added this to their Recipe Box

This recipe makes 1 loaf servings

Nutritional Info
Per slice: about	-
cal	170170 cal
pro	5 g5g pro
total fat	3 g3g total fat
sat fat	00 sat fat
carb	30 g30g carb
fibre	3 g3g fibre
sodium	325 mg325mg sodium
% RDI:	-
calcium	22 calcium
iron	2222 iron
folate	1313 folate

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.

Ingredients

2 tsp milk 2 2tsp tspmilk
Bean Bread Dough
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
1 cup warm water 1 1cup cupwarm water
2 tsp active dry yeast 2 2tsp tspactive dry yeast
1 1cup cupdrained and rinsed navy beannavy beans, cooked or canned
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
2-1/4 cups all purpose flour , (approx)2-1/4 2-1/4cups cupsall purpose flour, (approx)
1 cup whole wheat flour 1 1cup cupwhole wheat flour
1-1/2 tsp salt 1-1/2 1-1/2tsp tspsalt

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 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

Additional information :

Variation
Power-Packed Broad Machine Bean Bread: In order, place in pan pur? bean mixture, water, sugar, salt, 2-1/2 cups (625 mL) all-purpose flour and the whole wheat flour. Sprinkle with 2 tsp (10 mL) 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.