Black bean raisin bread
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Black bean raisin bread
  Bread    Beans    Raisins  
Last updated 6/12/2012 1:08:56 AM. Recipe ID 35654. Report a problem with this recipe.
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      Title: Black bean raisin bread
 Categories: Breads
      Yield: 3 Servings
  1 1/2 c  Dried black beans
      1 c  Raisins
      1 ts Granulated sugar
    1/4 c  Warm water
      1 pk Active dry yeast (or 1 tbsp)
    1/4 c  Fancy molasses
      2 tb Vegetable oil
      2 ts Salt
      3 c  Whole wheat flour
      4 c  All purpose flour
      1    Egg
      1 tb Water
  In large saucepan, bring beans and 8 cups cold water to boil. Reduce
  heat to medium low, simmer, covered, for about 1 hour or until
  tender. Drain, reserving cooking water. Puree black beans. Combine
  raisins with 1/2 cup of the hot bean water. Dissolve sugar in warm
  water;sprinkle with yeast and let stand for 10 minutes or until
  frothy. In bowl, whisk together 1-1/2 cups of the reserved bean
  water, molasses,oil, undrained raisins, salt, beans and yeast
  mixture. Using electric mixer, beat in whole wheat flour; beat for 2
  minutes. Gradually stir in enough of the all purpose flour to make
  firm, slightly sticky dough. Turn out onto floured surface and knead,
  adding flour as needed, for 10-12 minutes, or until smooth and
  elastic. Place in greased bowl,turning to grease all over. Cover and
  let rise for 1-1/2 to 2 hours. Punch down.  Cut into thirds; shape
  into round loaves. Place on greased baking sheets; cover and let rise
  for 45 minutes. Beat together egg and water; brush over loaves.  Bake
  in 375 F oven for 45-50 minutes or until loaves sound hollow when
  tapped. Let cool on racks. Makes
        3    loaves.
  Origin: Canadian Living, November 1991. Shared 

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Recipe ID 35654 (Apr 03, 2005)

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