Kidney bean bread
1 large loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Red kidney beans, soaked |
| 1 | tablespoon | Baking yeast |
| ½ | teaspoon | Sugar |
| ½ | cup | Lukewarm water |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Oil |
| 3½ | cup | All purpose flour |
Directions
Cook the soaked kidney beans until they are soft & mashable, about 60 minutes, or maybe 90 minutes, depending on their age. Drain, mash & set aside.
In a large bowl, combine yeast, sugar, salt, water & oil. Mix in the mashed kidney beans & the flour 1 c at a time until the dough is thick & too heavy to mix with a spoon. At this point, knead, using extra flour as required. Knead until the dough is elasticated.
Lightly brush with oil, cover with a damp cloth & set aside until doubled in bulk.
Punch the dough down, knead briefly & place in a lightly oiled loaf pan. Cover & let rise until almost doubled. Bake at 375F for 40 minutes. Turn out onto a wire rack to cool.
Recipe by Mark Satterly
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