Sunday, April 3, 2011

All Purpose White Bean Bread


I promise I only have two more recipes I am going to share with you from my 'bean' collection and then I will move on to rice. I couldn't pass up the chance though, to share with you one of my new favorite tricks with white beans (if you can't tell yet, my favorite bean is the great northern white bean--so versatile and cute!!) I have used the trick of adding pureed white beans in nearly every dough I have made this month and it works great!

As you know from past posts of the white bean pizza dough and bean cookies, the pureed white beans can pretty much be thrown into any recipe and you won't know they are there. The other night I wanted to play around with my whole wheat bread recipe to come up with a way that I could make white bread more healthy. As we all know, white flour has virtually no nutritional value and is just about as bad for you as a bowl of sugar. However, I know many children out there who refuse to eat bread that is brown (from the whole wheat of course). For those who were raised on Wonder white bread, that is okay, we still love you.

The awesome thing about this bread recipe is that it uses white flour, but it also uses pureed/cooked white beans as well as white bean flour. So...you get the pretty white color for your bread but get the added nutrients, vitamins, and minerals of using beans in your dough/recipe. All I did was use my favorite wheat bread recipe and replaced one of the cups of water with 1 c. of pureed white beans. I then added 2 c. of ground white bean flour in the place of the wheat flour in the recipe. These two simple additions adds a whole lot of fiber, protein and goodness to your bread.

The end result of this bread, although not totally healthy, is a MUCH healthier version of your traditional white bread recipe. It was a little more dense than your normal bread, but was still great for sandwiches or made the most crazy-good toast you have ever had! I toasted ours up and ate it with our Tuscan White Bean Soup. Delicious!!!

White Bean Bread (not a very clever name, I know :)
5 c. all purpose white flour
2 c. white bean flour
2/3 c. vital wheat gluten
2 1/2 T. instant yeast

4 c. steaming hot water (120-130 F)

1 c. white bean puree
2 T. salt
2/3 c. oil
2/3 c. honey or 1 c. sugar
2 1/2 T. bottled lemon juice

5-6 c. all purpose white flour (just add enough to make the dough smooth and soft, but not too sticky)

Mix together the first four ingredients in your mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging). Add the pureed white beans, salt, oil, honey or sugar, and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes very soft dough.

Pre-heat oven for 1 minute at 350, until lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves and place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks. This recipe can be halved to make 2 loaves.

13 comments:

Bonnie said...

Bean flour? Do you just grind white beans into flour. If you don't have a grinder (I know I need to get one), can you blend them fine enough in a blender to make flour?

Shandra said...

Yes, just grind the beans in your wheat grinder until they are fine like flour. Check with your specific grinder before you do this. Most will grind beans, but not all.

If you do not have a wheat grinder, just use white flour instead of the bean flour ;)

Diane said...

Is there a particular amount of bean flour or bean puree you can substitute in a favorite recipe? So if a recipe calls for 1 cup butter, how would you replace that with beans? Can you use beans instead of oil? It seems like you said you just replace white flour (up to 1/2) with white bean flour. Is that right? I'm anxious to use more beans in my cooking. I use canned beans, but I rarely use dry because I forget to get them ready in advance.

Shandra said...

I generally will use 1/4 bean flour in a recipe replacing the white flour (if a recipe calls for 4 c. white flour, I will use 1 c. white bean flour and 3 c. white flour). If you use more than this ration of bean flour it will be too strong and you will taste the bean falvor too much.

When I use pureed beans in the place of oil, you can use up to 1/2 of the amount of oil in a recipe. So..if a recipe calls for 1 c. of oil, you can use 1/2 c. pureed white beans and 1/2 c. of oil. When I use these ratios it seems to work out perfectly :)

Hope that helps. Thanks!

**Tip: to make using beans in the place of oil easier and more convenient, cook up a whole batch of white beans in the crock pot, drain them and then puree them with a little bit of water (about 1/4 c. water for every 1 c. of beans). When the beans are smooth, put them in ziploc bags in 1 c. measurements for easy use in recipes. This trick makes using beans SO easy!!

Have fun!

Diane said...

Thanks! And by-the-way, how in the world do you find time to cook so much? I love cooking and baking and wish I had time to do way more things from scratch. In fact, I'd do about everything from scratch if I had the time. I only have 3 kids and you have 5--how do you do it? Please tell me your house is always a mess or something!

Shandra said...

Yes..my bathrooms are always a mess!! My oldest three children are in school all day so I find I do a lot of cooking while they are at school between the hours of 3-4 p.m. I try and prep dinner and have it moving along so we can eat by 5:30. I do work nearly full time with Deals to Meals so it is a game of time management. I stay up late and get a lot done from the hours of 11 p.m.-1 a.m. Those seem to be my most productive hours on some nights. Other than that..I just make it a priority. I love to cook, so of course that sounds more fun to me than cleaning and other things I should be doing :) Also, it helps when your job revolves around food. I gives you the motivation that sometimes wouldn't be there.

Don't feel bad if you don't have time. Life is crazy, just do what you have time to do ;0)

Lynn Schank said...

I have LOVED bean month! I'm a huge bean fan and have loved trying your recipes. Just wondering if it would be possible to put your recipes in a printer friendly format in the future? Thanks for sharing such helpful info!

Lynn Schank said...

I have LOVED bean month! I'm a huge bean fan and have loved trying your recipes. Just wondering if it would be possible to put your recipes in a printer friendly format in the future? Thanks for sharing such helpful info!

Lexie said...

okay, so I have used pinto and black beans but never white beans. What kind do I get to make the white bean "mash"? Thanks!
Lexie Hill

Shandra said...

Any white bean will do--great northern, white kidney, cannelini, white navy, etc. Yes, the white bean is BY FAR my favorite bean--love it!!! Enjoy ;)

The Taylor LIfe said...

Just made this bread, and it tastes amazing. I was going to half the recipe and after adding the first four ingredients halved, I added ALL the water, so I went back and added more of the first ingredients, but I am glad I did. Thanks for all your amazing recipes.

debsdialogues said...

I have started using black bean puree in my chocolate cake. I use the same amount of bean puree in place of the oil. So if the recipe calls for 1/2 C. oil, I use 1/2 C. bean puree. We cannot tell a difference! And I love that there's no fat. The bean puree gives foods a "cakey" texture, which you want in cake. Doesn't work as well in cookies, so I just use half the fat and half bean puree.

Karla said...

Do you offer your recipes in a printer-friendly format? How could I access those? I'd love to have a booklet or something similar of all these lovely bean recipes I could print off all at once. Thanks for all your efforts!

Karla

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