Dilled Bean Bread
Dilled Bean Bread
This is THE BEST sandwich bread ever. At least, it is in my opinion. After you bake a batch, you let me know if you think so, too. Of course, having gone gluten-free last May, I am going to have to experiment with different gf flours to find the best source for alternation. Though I have not been diagnosed with with a digestive disorder other than Acid Reflux, I find that if I forego foods with wheat my stomach doesn't hurt. However, if I have a glass of milk with my meal, the pain disappears this way, also. I am still in the experimental stage of being gluten free.
Ingredients:
1 Cup Bean Puree*
2 Tablespoons Butter
2 Tablespoons Minced Onion
1 Teaspoon Salt
2 Teaspoons Dried Dill Weed
1 Package Active Dry Yeast
1 Cup Lukewarm Water
2 Tablespoons Sugar
3 1/2 to 4 Cups All Purpose Flour
1 Egg, slightly beaten
1/2 Tablespoon Coarse Salt
2 Tablespoons Grated Parmesan Cheese
1 Tablespoon Chopped Parsley
*Bean Puree
1 Cup Dried Pinto Beans
water for soaking
2 1/2 Cups Water
1 Teaspoon Salt
1 Tablespoon Vegetable Oil
Soak beans overnight. In saucepan, combine drained soaked beans, 2 1/2 cups water, salt and oil. Bring to a boil, reduce heat. Cover and simmer until beans are tender, 1 to 1 1/2 hours. Drain beans, reserving cooking liquid. Blend on medium speed until smooth. Makes about 2 cups of puree.
Directions for Bread:
Preheat oven to 375 degrees.
Melt butter in a medium skillet. Saute onion in skillet until tender but not browned. Stir in Bean Puree, salt and dill weed. Mix well. Remove from heat and cool to lukewarm.
In large bowl, dissolve yeast in lukewarm water. Stir in sugar. Add cooled bean mixture to yeast mixture. Stir in flour to make a stiff dough.
Turn dough out onto a lightly floured surface and knead until smooth and elastic. Return dough to bowl.
Lightly butter top of dough and let rise until double in bulk. Punch down dough and shape into a loaf. Place in greased loaf pan (9-inch by 5-inch).
With a sharp knife, make several diagonal slashes about 1/4-inch deep in top of loaf. Brush top of loaf with beaten egg. Combine salt, cheese and parsley in a small bowl. Sprinkle over loaf. Cover and let rise until double in bulk, about 30 to 45 minutes.
Bake until loaf is golden brown and sounds hollow when tapped, 30 to 40 minutes. Remove from pan. Cool on rack.
May be stored in airtight plastic bag at room temperature or in the fridge.
Dilled Bean Bread contains 50% more iron and protein than white bread. This makes great sandwich bread. And tastes great as is, smeared with butter; either fresh and warm, or the day after. I had made this for one of our family picnics when I was in my early 20's and it was an instant hit. Enjoy.
This is THE BEST sandwich bread ever. At least, it is in my opinion. After you bake a batch, you let me know if you think so, too. Of course, having gone gluten-free last May, I am going to have to experiment with different gf flours to find the best source for alternation. Though I have not been diagnosed with with a digestive disorder other than Acid Reflux, I find that if I forego foods with wheat my stomach doesn't hurt. However, if I have a glass of milk with my meal, the pain disappears this way, also. I am still in the experimental stage of being gluten free.
Ingredients:
1 Cup Bean Puree*
2 Tablespoons Butter
2 Tablespoons Minced Onion
1 Teaspoon Salt
2 Teaspoons Dried Dill Weed
1 Package Active Dry Yeast
1 Cup Lukewarm Water
2 Tablespoons Sugar
3 1/2 to 4 Cups All Purpose Flour
1 Egg, slightly beaten
1/2 Tablespoon Coarse Salt
2 Tablespoons Grated Parmesan Cheese
1 Tablespoon Chopped Parsley
*Bean Puree
1 Cup Dried Pinto Beans
water for soaking
2 1/2 Cups Water
1 Teaspoon Salt
1 Tablespoon Vegetable Oil
Soak beans overnight. In saucepan, combine drained soaked beans, 2 1/2 cups water, salt and oil. Bring to a boil, reduce heat. Cover and simmer until beans are tender, 1 to 1 1/2 hours. Drain beans, reserving cooking liquid. Blend on medium speed until smooth. Makes about 2 cups of puree.
Directions for Bread:
Preheat oven to 375 degrees.
Melt butter in a medium skillet. Saute onion in skillet until tender but not browned. Stir in Bean Puree, salt and dill weed. Mix well. Remove from heat and cool to lukewarm.
In large bowl, dissolve yeast in lukewarm water. Stir in sugar. Add cooled bean mixture to yeast mixture. Stir in flour to make a stiff dough.
Turn dough out onto a lightly floured surface and knead until smooth and elastic. Return dough to bowl.
Lightly butter top of dough and let rise until double in bulk. Punch down dough and shape into a loaf. Place in greased loaf pan (9-inch by 5-inch).
With a sharp knife, make several diagonal slashes about 1/4-inch deep in top of loaf. Brush top of loaf with beaten egg. Combine salt, cheese and parsley in a small bowl. Sprinkle over loaf. Cover and let rise until double in bulk, about 30 to 45 minutes.
Bake until loaf is golden brown and sounds hollow when tapped, 30 to 40 minutes. Remove from pan. Cool on rack.
May be stored in airtight plastic bag at room temperature or in the fridge.
Dilled Bean Bread contains 50% more iron and protein than white bread. This makes great sandwich bread. And tastes great as is, smeared with butter; either fresh and warm, or the day after. I had made this for one of our family picnics when I was in my early 20's and it was an instant hit. Enjoy.
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