Bean Bread Recipes

PINTO BEAN BREAD

Steps:

• Combine the milk, beans, sugar, salt, shortening, and 1 tablespoon of the flour.
• Stir in the yeast and wait for it to bubble.
• If it has not bubbled in 5 minutes, get new yeast.
• Stir in 5-6 cups flour, to make a kneadable dough.
• Knead 5-10 minutes, until satiny.
• Place in a greased bowl, turning to grease dough.
• Cover loosely with a clean damp cloth and let rise till double.
• Punch down; let rise again.
• Punch down; shape into 2 loaves.
• Place in greased loaf pans.
• Bake at 350 for 30-40 minutes, or until thumps hollow on bottom.

BANANA BREAD WITH VANILLA BEAN "PECAN BUTTER"

Steps:

• For the butter: Combine pecans and brown sugar in a food processor and pulse until coarsely chopped. Add the bourbon, if using, vanilla, butter, vanilla seeds and salt and pulse again until smooth. Scrape into a large ramekin. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours. Let soften again before using.
• For the banana bread: Preheat the oven to 350 degrees F and place an oven rack in the middle. Liberally spray the bottom and sides of a 9- by 5- by 3-inch light metal loaf pan with nonstick cooking spray. Set aside.
• Mix together the flour, sugars, baking powder, cinnamon, baking soda and salt. Set aside. Mix together the butter, oil, vanilla, bananas and eggs in another bowl. Lightly fold the wet ingredients (banana mixture) into the dry ingredients using a rubber spatula until just combined. The batter should be thick and chunky (do not over-mix; the batter should not be smooth). If you over-mix, the bread will become rubbery!
• Scrape the batter into the prepared pan. Bake until the bread is golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached, 50 minutes to 1 hour. Let the bread cool in the pan on a wire rack for 15 minutes, and then remove the it from the pan. Serve slices warm slathered with the vanilla pecan butter.

POWER-PACKED BEAN BREAD

Steps:

• 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.

ITALIAN CHICKPEA BREAD

Steps:

• Whisk chickpea flour and water together in a bowl until smooth; let sit at room temperature, 2 to 6 hours.
• Preheat oven to 450 degrees F (230 degrees C). Spray the inside of an 8-inch metal pie pan.
• Skim foam from the top of chickpea-water mixture. Add oil, Italian seasoning, and rosemary and stir until combined. Pour mixture into the prepared pan; sprinkle black pepper and salt over the top.
• Bake in the preheated oven until edges begin to brown, about 15 minutes. Remove bread from pan and cut into wedges.

CLEMENTINE-VANILLA-BEAN QUICK BREAD

Steps:

• Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. Zest 4 clementines to yield 1 tablespoon zest. Juice 2 zested clementines and 6 remaining unzested clementines to yield 3/4 cup juice. Cut pith from 2 remaining zested clementines. Slice fruit along membranes to release segments into a bowl; discard membranes and any seeds.
• Combine 1/4 cup clementine juice, the cream, and vanilla extract in a medium bowl. Whisk together flour, baking powder, baking soda, and salt in another bowl.
• Beat zest, butter, 1 cup sugar, and the vanilla seeds with a mixer on medium speed until combined, about 4 minutes. With machine running, add eggs, 1 at a time. Reduce speed to low, and beat flour mixture into butter mixture in 3 additions, alternating with cream mixture, beginning and ending with flour.
• Fold clementine segments into mixture, and pour into pan. Gently smooth top using an offset spatula.
• Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 55 to 65 minutes. Meanwhile, bring remaining 1/2 cup clementine juice and 1/4 cup sugar to a boil in a small saucepan over medium heat. Reduce heat, and simmer for 3 minutes.
• Remove bread from oven, poke top all over with a skewer, and brush with half the clementine syrup. Transfer pan to a wire rack; let cool for 15 minutes. Invert pan to remove bread. Let cool completely on wire rack, top side up.
• Brush remaining clementine syrup onto sides and again on top of bread.