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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Danish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bean Bread Dough: | 2. In large bowl, dissolve sugar in water; sprinkle yeast over top. | 3. Let stand for about 10 minutes or until frothy. | 4. Meanwhile, in food processor, purée beans and oil until smooth; add to yeast mixture. | 5. 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. | 6. Gradually stir in enough of the remaining flour to make stiff dough. | 7. Turn out onto lightly floured surface. | 8. 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. | 9. 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. | 10. Punch down dough and turn out onto lightly floured surface; gently pull into 11 - x 8-inch (28 x 20 cm) rectangle. | 11. Starting at 1 narrow end, roll up into tight cylinder; pinch along seam to smooth and seal. | 12. Place, seam side down, in greased 8- x 4-inch (1.5 L) loaf pan. | 13. Cover and let rise for about 1 hour or until doubled in bulk. | 14. Brush top with milk. | 15. Bake in 400°F (200°C) oven for about 30 minutes or until golden and bottom sounds hollow when tapped. | 16. Remove from pan; let cool on rack. | 17. Power-Packed Bread Machine Bean Bread: In order, | 18. place in pan puréed bean mixture, water, sugar, salt, 2-1/2 cups all-purpose flour and the whole wheat flour. | 19. Sprinkle with 2 tsp quick-rising active dry yeast, making sure yeast does not touch liquid. | 20. According to manufacturer's instructions, choose cycle for basic bread, regular crust. | 21. Let baked loaf cool completely on rack. | 22. Makes 1 loaf, or 12 slices. | 23. Foccasia Bread: | 24. Make our tasty Bean Bread Dough to shape into flatbread for sandwiches or appetizers, or to accompany your favorite Italian meal. | 25. After first rise of dough, cut into 4 equal portions. | 26. Roll out each into 1/2-inch (1 cm) thick circle. | 27. Sprinkle cornmeal evenly over large rimmed baking sheet; place dough on top. | 28. Cover with towel; let rise in warm draft-free place for 30 minutes or until doubled in bulk. | 29. Brush with oil; press fingers into top to make dimpled effect. | 30. Sprinkle with salt and pepper. | 31. Bake in bottom of 400°F (200°C) oven for about 20 minutes or until golden and bottoms sound hollow when tapped. | 32. Servings : 4. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1	tablespoon	granulated	19.9875	3.7505	0.6256	0.312
water	1	cup		0.0	0.0	0.0	0.0
active yeast	2	teaspoons		-	-	-	-
navy bean	1	cup	cooked canned drained rinsed	69.68	13.572000000000001	6.396	0.728
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
purpose flour	2 1/4	cups		-	-	-	-
wheat flour	1	cup		408.0	86.36399999999999	15.852	3.0
salt	1 1/2	1/2		-	-	-	-
cornmeal	1	tablespoon		27.6025	5.8629	0.6191	0.2737
extra virgin olive oil	2	tablespoons		-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.