ITALIAN CHICKPEA BREAD
A bread like polenta, but without the corn! This is gluten-free bread with herb flavors based on my take of Liguria, Italy recipes.
Provided by sueb
Categories Bread
Time 2h30m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk chickpea flour and water together in a bowl until smooth; let sit at room temperature, 2 to 6 hours.
- Preheat oven to 450 degrees F (230 degrees C). Spray the inside of an 8-inch metal pie pan.
- Skim foam from the top of chickpea-water mixture. Add oil, Italian seasoning, and rosemary and stir until combined. Pour mixture into the prepared pan; sprinkle black pepper and salt over the top.
- Bake in the preheated oven until edges begin to brown, about 15 minutes. Remove bread from pan and cut into wedges.
Nutrition Facts : Calories 74.6 calories, Carbohydrate 7.2 g, Fat 4.3 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.6 g, Sodium 20.5 mg, Sugar 1.2 g
BEAN BREAD
Make and share this Bean Bread recipe from Food.com.
Provided by Nyteglori
Categories Breads
Time 35m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Mix all but beans thoroughly.
- Fold in beans.
- Pour into hot greased pan.
- Bake at 450 for 30 minutes or until brown.
HEALTHY BEAN BREAD (OR CAKE)
I have been trying to get more beans into my families diet because they are so good for you. We even like beans, but sometimes you feel like something different. I found a recipe online that was called Pork-n-Beans Cake. I thought it would be fun to try something like that, and this is what I came up with. My entire family loves these. You can't taste the beans. Really . They would easily make a nice cupcake with cream cheese frosting. Try them and ask people what the weird ingredient is, (they never know:) This makes a big batch. Feel free to add cranberries, raisins, or pecans...they taste great in these.
Provided by cowbells27
Categories Quick Breads
Time 40m
Yield 96 muffins, 96 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees.
- Grease muffin tins, or use paper cups.
- Grind up beans in a food processor until pretty smooth.
- In a large bowl mix together all the ingredients, until smooth.
- Fill muffin tins a little over 1/2 full, and bake for 15-20 minute.
Nutrition Facts : Calories 70.5, Fat 1.5, SaturatedFat 0.2, Cholesterol 6.6, Sodium 21.7, Carbohydrate 13.1, Fiber 1.2, Sugar 7.3, Protein 1.7
PINTO BEAN BREAD
Delicious, light, different high protein bread. A great use for leftover beans, if you ever have any. You can leave out the middle rising but the bread will be more dense.
Provided by wildheart
Categories Yeast Breads
Time 3h15m
Yield 32 slices
Number Of Ingredients 7
Steps:
- Combine the milk, beans, sugar, salt, shortening, and 1 tablespoon of the flour.
- Stir in the yeast and wait for it to bubble.
- If it has not bubbled in 5 minutes, get new yeast.
- Stir in 5-6 cups flour, to make a kneadable dough.
- Knead 5-10 minutes, until satiny.
- Place in a greased bowl, turning to grease dough.
- Cover loosely with a clean damp cloth and let rise till double.
- Punch down; let rise again.
- Punch down; shape into 2 loaves.
- Place in greased loaf pans.
- Bake at 350 for 30-40 minutes, or until thumps hollow on bottom.
SOUTHWEST SURPRISE BREAD
Fat-free refried beans are the surprise ingredient in these soft, high-rising loaves with just a hint of heat. "Beans increase the protein content of the bread and are so good! We serve this instead of garlic bread with Mexican dishes." Sandra Lee Herr - Stevens, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the beans, sugar, butter, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 104 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 219mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
GLUTEN-FREE HIGH PROTEIN BEAN BREAD
"Why not try it?" was the question which led me to this recipe. After reading and studying and thinking about a dozen recipes for different bean breads, I came to the conclusion: Keep it simple. If you want people to feed themselves healthily, it must be done easily. Otherwise they won't do it. At least not here. At least not the client I was thinking of. She's a carny and has definitely not the time nor the possibilities to spend hours in a kitchen - although she's pleasantly compliant to keeping her gluten and lactose free diet. She's a pleasant person anyway, and I'm grateful I met her. Hugs for her because she inspired me to create this simple gluten, egg and lactose free bread! For the bread mix, I used Schaer Brot Mix which is one of the most affordable and well working gluten free mixes I know in Germany and the Netherlands. It's made of cornstarch, rice flour, lupin protein, dextrose, psyllium husks, xanthan gum and salt. Made with yeast it has great baking properties, and the result is a fantastic fluffy white bread. The trick is to knead the dough for a long time. The whey protein I use is lactose free. If you use other bread or flour mixes, please let me know which ones and what results you got! Preparation time includes resting time.
Provided by Mia in Germany
Categories Yeast Breads
Time 2h30m
Yield 1 loaf, 1 serving(s)
Number Of Ingredients 13
Steps:
- In a mixer bowl, combine bread mix, salt and baking soda with a wire whisk.
- Make a well in the center, put the yeast and honey into the well and slowly stir in some of the lukewarm water to just dissolve the yeast.
- Let rest while you place the beans, olive oil, protein powder and 1/2 cup of the lukewarm water. Process until the beans are pureed, maybe add a little more water. The mixture should be smooth and creamy.
- Dump bean puree and seeds into the flour with the starting yeast and quickly mix.
- The dough should have batter consistency, just too wet to make a kneadable dough but not so wet that it is runny. It should be sticky to the touch.
- Knead the dough / batter for 10 minutes, scraping down the hooks every now and then.
- Cover with foil and a towel and let rise in a warm place for one hour.
- Punch the dough down (it should have doubled by now) and let again rise for 30 minutes.
- Pour batter into well greased 4 x 9'' loaf pan, smooth with a wet spoon and let rise for another 30 minutes.
- Preheat oven to 350 degrees and bake the bread for about 30-40 minutes.
- After 30 minutes test if a toothpick inserted into the middle of the bread comes out clean.
- Remove bread from pan immediately when done and let cool on a wire rack.
Nutrition Facts : Calories 1168.5, Fat 87.5, SaturatedFat 10.6, Sodium 3659.6, Carbohydrate 70.9, Fiber 32.2, Sugar 11.5, Protein 40.1
POWER-PACKED BEAN BREAD
Puréed navy beans add protein and fibre to a carbohydrate-rich loaf that's not only delicious for sandwiches, toast and French toast but is the basis of our focaccia and pizza recipes. By Canadian Living Test Kitchen. Include bread-machine instructions and Foccasia bread, too. Enjoy.Prep- and cooking time does not include, rise time.
Provided by Benthe Danish
Categories Yeast Breads
Time 55m
Yield 12 slices, 6 serving(s)
Number Of Ingredients 11
Steps:
- Bean Bread Dough:
- In large bowl, dissolve sugar in water; sprinkle yeast over top.
- Let stand for about 10 minutes or until frothy.
- Meanwhile, in food processor, purée beans and oil until smooth; add to yeast mixture.
- Using wooden spoon, vigorously beat in 1 cup (250 ml) of the all-purpose flour, the whole wheat flour and salt for 1 minute or until sticky dough forms.
- Gradually stir in enough of the remaining flour to make stiff dough.
- Turn out onto lightly floured surface.
- Knead for about 8 minutes or until smooth, elastic and stiff, adding up to 1/4 cup, 50 ml more flour if necessary to keep from sticking.
- Form into ball and place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm, draft-free place for 1 to 1-1/2 hours or until doubled in bulk.
- Punch down dough and turn out onto lightly floured surface; gently pull into 11 - x 8-inch (28 x 20 cm) rectangle.
- Starting at 1 narrow end, roll up into tight cylinder; pinch along seam to smooth and seal.
- Place, seam side down, in greased 8- x 4-inch (1.5 L) loaf pan.
- Cover and let rise for about 1 hour or until doubled in bulk.
- Brush top with milk.
- Bake in 400°F (200°C) oven for about 30 minutes or until golden and bottom sounds hollow when tapped.
- Remove from pan; let cool on rack.
- Power-Packed Bread Machine Bean Bread: In order,
- place in pan puréed bean mixture, water, sugar, salt, 2-1/2 cups all-purpose flour and the whole wheat flour.
- Sprinkle with 2 tsp quick-rising active dry yeast, making sure yeast does not touch liquid.
- According to manufacturer's instructions, choose cycle for basic bread, regular crust.
- Let baked loaf cool completely on rack.
- Makes 1 loaf, or 12 slices.
- Foccasia Bread:.
- Make our tasty Bean Bread Dough to shape into flatbread for sandwiches or appetizers, or to accompany your favorite Italian meal.
- After first rise of dough, cut into 4 equal portions.
- Roll out each into 1/2-inch (1 cm) thick circle.
- Sprinkle cornmeal evenly over large rimmed baking sheet; place dough on top.
- Cover with towel; let rise in warm draft-free place for 30 minutes or until doubled in bulk.
- Brush with oil; press fingers into top to make dimpled effect.
- Sprinkle with salt and pepper.
- Bake in bottom of 400°F (200°C) oven for about 20 minutes or until golden and bottoms sound hollow when tapped.
- Servings : 4.
Nutrition Facts : Calories 377.4, Fat 10.2, SaturatedFat 1.4, Sodium 657.2, Carbohydrate 61.8, Fiber 7.3, Sugar 2.4, Protein 10.7
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