PORK AND BEAN BREAD
This recipe doesn't taste like you would imagine. It's a huge hit with everyone who has tried it. It has a great flavor, and it is wonderful when its warmed with butter on it. People are always asking me to make them a loaf or two. Note: For best slicing results and a tender crust, wrap bread in aluminum foil and slice the next day. If you can wait that long...we can't.
Provided by Mary Murphy
Categories Bread Quick Bread Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5x3 inch loaf pans.
- Puree undrained pork and beans in a blender or food processor.
- In a large bowl, combine eggs, flour, sugar, salt, oil, cinnamon, vanilla, baking soda and baking powder. Mix well. Gently fold in nuts and pureed pork and beans. Divide batter into pans evenly.
- Bake for 60 minutes, or until bread tests done.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 32.8 g, Cholesterol 32.2 mg, Fat 13.5 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 1.8 g, Sodium 199.6 mg, Sugar 17.9 g
NAVY BEAN SWEET BREAD
Sometimes the most unlikely ingredients can combine to create the most wonderful of flavors! This is one of the happy times. This bread smells so wonderful while baking, and tasted even better when it done. A terrific blending of sweet and salty!.
Provided by Tiffany Bannworth
Categories Other Breads
Time 1h
Number Of Ingredients 19
Steps:
- 1. In a large bowl, add all dry ingredients. Set aside.
- 2. In a second bowl, place all wet ingredients. Beat for 3 minutes.
- 3. Then add wet to dry. Mix well.
- 4. Pour into two bread pans sprayed with Baker's Joy.
- 5. Place into an oven of 350F for 40 minutes or until a piece of uncooked spaghetti comes out clean.
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.
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
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.
PORK AND BEANS BREAD
Don't knock it until you try it - it really is delicious!! Make it, serve it and ask people to try to guess the secret ingredient. Betcha they won't be able to. Other recipes call for 2 cups of sugar, I actually have made this with one cup of sugar, because the sauce in the pork and beans is so sweet. Try the one cup of sugar, mix and taste. If you need more sugar, add it. A must try!!
Provided by Golden Sunflower
Categories Quick Breads
Time 50m
Yield 3 loafs
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.
- Add raisins to boiling water and set aside to plump.
- Mash beans in a food processor or blender to a very smooth consistency. (take out pork piece before)
- Transfer beans to a medium mixing bowl.
- Add sugar, eggs, oil and vanilla. Mix well.
- Sift together dry ingredients - flour, cinnamon, baking powder and soda - fold into wet ingredients.
- Drain raisins and fold them and walnuts into batter.
- Spoon batter into greased and floured loaf pans (2-3 pans depending on size).
- Bake for 50-60 minutes or until knife inserted in the center comes out clean.
- Delicious served with cream cheese, butter or honey - Enjoy!
Nutrition Facts : Calories 2002.5, Fat 107, SaturatedFat 14.5, Cholesterol 222.6, Sodium 1215.2, Carbohydrate 238.6, Fiber 16.9, Sugar 97.2, Protein 34.9
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