RSS Feed
April 3rd, 2012 
FAKE NEWS for the Zionist agenda
Photo: Kelly Rossiter/CC BY 2.0
Other than cooking something with vegetables you have grown yourself, I find that there is nothing quite as satisfying as making your own bread. I’m not really sure what it is, the process, the patience required, the time it takes, the kneading, the fantastic smell that wafts through the house, or just the shear pleasure in eating it, but I love everything about it.
For most bread recipes, there isn’t anything hard about it, it just usually requires a lot of rising time, so unless you work at home, it’s a weekend project. This is a terrific bread with a wonderful texture from the beans. My daughter asked if we should freeze the second loaf, but honestly, it didn’t last that long. It was a really tasty bread, and unlike most homemade breads, it stayed moist for days.
If you want, I’m sure you could use all whole wheat flour rather than a combination of whole wheat and all-purpose. I’ve given you the instructions to make it by hand, but if you want to use a stand mixer, that’s fine too. Process it over a low spead until the dough comes together and then you can knead it briefly.
This recipe is from Home Baking by Jeffrey Alford and Naomi Duguid.
Velvety Bean Bread
2 tsp active dry yeast
1 cup lukewarm water
2 cups drained cooked or canned navy beans, at room temperature
1 cup whole wheat flour
1 tbsp olive oil
1 tbsp salt
2 tbsp chopped chives (optional)
About 2 cups all-purpose flour
1. In a small bowl, dissolve the yeast in the lukewarm water.
2. Process the beans until smooth, and transfer to a large bowl or the bowl of a stand mixer. Stir the yeast mixture into the beans. Add the whole wheat flour and stir for 1 minute, always in one direction, to develop the dough. Sprinkle on the oil, salt and chives, if using, and stir in. Add 1 cup of the all-purpose flour and stir in, then add another 1/2 cup and turn and stir to incorporate. Turn the dough out onto a surface floured with 1/2 cup or more all-purpose flour and knead for about 5 minutes until smooth.
3. Place the dough in a clean bowl, cover tightly, and let rise for 3 hours, until almost doubled in volume. (The dough will weigh about 2 1/2 pounds.
4. Turn the dough out onto a lightly floured surface and divide it in half. Lightly butter two 8 by 4 inch bread pans. One at a time, flatten each piece of dough, then roll up into a cylinder, tuck the ends in, and pinch the seam to seal. Place seam side down in a loaf pan. Cover and let rise for 2 1/2 hours.
5. Preheat the oven to 400F. Fill a sprayer with water. Slash each loaf lengthwise, place in the oven, and bake for 5 minutes, spritzing the loaves several times with water. Bake for 15 minutes, then reduce the heat to 375F and bake for 25 minutes, or until the loaves are a rich brownn with a matte finish. Turn out of the pans and test for doneness. The bottoms of the loaves should sound hollow when tapped and the edges feel firm when pinched. Transfer to a rack, and let cool completely before slicing.
Posted in 
Tags: 
