Black Bean Bread

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Another use for those Black Beans!

 

 

* Exported from MasterCook *

 

Black Bean Bread

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 0 Preparation Time :0:00

Categories : Breads Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

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FOR PREPARING THE DOUGH:

1 tablespoon active dry yeast -- (not rapid rise)

1/2 cup yellow cornmeal

3 tablespoons Lora Brody's Dough Relaxer -- optional

2 cups all-purpose flour

1 cup whole wheat flour

1 tablespoon Lora Brody's Bread Dough Enhancer -- optional

1 1/2 teaspoons salt

2 teaspoons chili powder

1 cup Frijoles Negros (Black Beans) -- (page 14)

1/4 cup vegetable oil

1 extra large egg

1 tablespoon honey

2/3 cup water -- plus additional water if necessary to make a

smooth soft ball of dough after the first five minutes of kneading

FOR BAKING THE BREAD:

2 tablespoons yellow cornmeal

1 extra large egg white

2 tablespoons water

1 pinch salt

 

Place all the ingredients for the dough in a mixing bowl, in the work bowl of a

heavy-duty electric mixer fitted with a dough hook, in a bread machine

programmed for dough, or in the work bowl of a food processor fitted with the

plastic blade. Knead by hand or with the mixer for 7 to 9 minutes; knead in the

bread machine until the control panel indicates the end of the dough cycle; or

process in the food processor for 2-minute periods with a 2-minute rest in

between. You may need to add extra water after 5 minutes of kneading.

Whichever method you use, work the dough until a soft, smooth discrete ball

forms.

 

Allow the dough to rise until it has doubled in bulk. If kneaded by hand, place

the dough in a clean bowl; for the other methods, leave the dough in the mixer

bowl, food processor bowl, or bread machine. When it has doubled, punch it down

and place it on a lightly floured work surface to rest for 5 minutes.

 

To prepare dough for baking, cover a heavy-duty baking sheet with foil or

parchment paper and sprinkle it with the 2 tablespoons of cornmeal. Form the

dough into a low dome about 9 inches in diameter and 3 inches high in the

center. Mix together the egg white, water, and salt in a small bowl. Brush the

dough with the egg wash and allow to rise on the baking sheet, uncovered, until

doubled in bulk.

 

Preheat the oven to 375ºF with a rack in the center position. Bake the loaf on

this rack for 35 to 40 minutes or until an Instant-read thermometer inserted in

the center registers 200ºF. Cool completely before slicing.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

Yield:

" 1 loaf "

 

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Per Serving (excluding unknown items): 2796 Calories; 81g Fat (25.8% calories

from fat); 84g Protein; 440g Carbohydrate; 46g Dietary Fiber; 190mg Cholesterol;

5554mg Sodium. Exchanges: 27 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable;

15 Fat; 1 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Frijoles Negros (Black Beans)

 

Recipe By :Adapted From Slow Cooker Cooking, Lora Brody

Serving Size : 0 Preparation Time :0:00

Categories : Beans & Legumes Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound dried black beans -- rinsed, drained & picked over

1 cup loosely packed cilantro leaves

1 large onion -- peeled & chopped

3 cloves garlic -- peeled & minced

10 cups Vegetable Stock -- (page 9)

1/3 cup vegetable oil

Tabasco sauce -- (optional)

salt & freshly ground pepper to taste

 

Place the beans, cilantro, onion, garlic, broth, and oil in the insert of a slow

cooker. Cover and cook on high for 12 to 18 hours or until the beans are

extremely soft.

 

Add the optional Tabasco and the salt and pepper to taste.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

Yield:

" 8 cups "

 

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Per Serving (excluding unknown items): 3869 Calories; 118g Fat (26.9% calories

from fat); 159g Protein; 559g Carbohydrate; 103g Dietary Fiber; 25mg

Cholesterol; 16288mg Sodium. Exchanges: 36 Grain(Starch); 5 1/2 Lean Meat; 2

Vegetable; 24 1/2 Fat.

 

NOTES : Serve as is with rice or use in Black Bean Dip (page 38), Black Bean

Soup (page 59), Refried Beans (page 84) or Black Bean Bread (page 153).

Nutr. Assoc. : 0 0 0 0 0 0 0 0