Red Bean Bread
Since red beans are sweet, the idea came to substitute red beans for raisins. That is how this recipe originated. Enjoy!
1 / 2 cup dry red beans
3 – 3 1/2 cups all-purpose flour
1 / 4 cup sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspooon salt
1 / 2 cup milk
1 / 4 cup butter or margarine
egg wash (1 egg mixed with 1 tablespoon water)
To prepare red beans: Soak dry beans in 3 cups cold water for about 2 hours; drain and discard water. Cover beans with fresh water and simmer, uncovered, for about 2 hours. Turn off heat but leave pot covered; allow beans to cool and soften. Drain well, reserving 1/2 cup liquid.
In large bowl, stir together 1 1/2 cups flour, sugar, undissolved yeast, and salt.
Heat milk with butter and reserved bean water until very warm (120º to 130º F). Butter does not need to melt. Stir gradually into dry ingredients. Measure 3/4 cup of the cooked beans; mash lightly with a potato masher or pastry blender. Add to flour mixture; stir in enough remaining flour to make soft dough.
Knead on lightly flour surface until smooth and elastic, 4 to 6 minutes. Cover and let rest about 10 minutes.
Punch down dough. Shape into a rectangle about 10 by 14 inches. Place on oiled baking pan, cover and let rise until doubled, 30 to 45 minutes.
Preheat oven to 400º F. Lightly brush egg wash over the loaf. Bake about 50 minutes or until done. Cool on wire rack.
Serving Size 1 Slice (55g)
Servings Per Container About 21
Calories from Fat 30
Total Fat 3g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrate 20g
Dietary Fiber 2g