BEAN AND BUTTER BREAD 
1 (15 oz.) 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 tsp. salt
1 c. hot (120 to 130 degrees) water
3 pkgs. active dry yeast
4 c. all-purpose flour
1 c. whole wheat flour
1 1/2 to 2 c. all-purpose flour

Place kidney beans, molasses, oil, peanut butter, egg, sugar and salt in blender container; blend until smooth. Pour into a large mixing bowl. Stir in hot water. Combine yeast and 4 cups flour, add to bean mixture and mix well. Add whole wheat flour. Work in remaining flour in gradual amounts to form a stiff dough. Knead until smooth and elastic. Shape into a ball and place in a greased bowl, cover loosely. Let stand at room temperature until doubled in size, about 1 1/2 hours. Punch down. Cover loosely and let rest 15 minutes. Shape into 2 loaves and place on greased cookie sheets. Combine 1 egg white and 2 tablespoons 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 minutes or until loaves sound hollow when tapped. Place on wire racks to cool. Makes 2 loaves.

 

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