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Categories:
kidney beans dark molasses vegetable oil peanut butter egg sugar salt warm active dry yeast all-purpose whole wheat flour flour
Viewed: 51 - Published at: 5 years agoIngredients
- 1 (15 ounce.) can kidney beans, undrained
- 1/3 c. dark molasses
- 1/3 c. vegetable oil
- 1/3 c. peanut butter
- 1 egg, beaten
- 3 tbsp. granulated sugar
- 1 teaspoon salt
- 1 c. warm (120 to 130 degrees) water
- 3 Packages active dry yeast
- 4 c. all-purpose flour
- 1 c. whole wheat flour
- 1 1/2 to 2 c. all-purpose flour
Method
- Place kidney beans, molasses, oil, peanut butter, egg, sugar and salt in blender container; blend till smooth.
- Pour into a large mixing bowl.
- Stir in warm water.
- Combine yeast and 4 c. flour, add in to bean mix and mix well.
- Add in whole wheat flour.
- Work in remaining flour in gradual amounts to create a stiff dough.
- Knead till smooth and elastic.
- Shape into a ball and place in a greased bowl, cover loosely.
- Let stand at room temperature till doubled in size, about 1 1/2 hrs.
- Punch down.
- Cover loosely and let rest 15 min.
- Shape into 2 loaves and place on greased cookie sheets.
- Combine 1 egg white and 2 Tbsp.
- water for an egg wash, brush on loaves.
- Make diagonal slashes, 1/8 inch deep about 2 1/2 inches apart with a sharp knife on the tops of the loaves.
- Bake in preheated 350 degree oven 55 min or possibly till loaves sound hollow when tapped.
- Place on wire racks to cold.
- Makes 2 loaves.
