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!!!
- 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.