1,001 Low-Fat: Lima Bean Wheat Bread

[Guest guest]

When I looked at the nutritional analysis for this bread, with pureed

beans, I expected to find a high fiber count, and then realized that

Spitler does not include a fiber analysis in her recipes. Kathleen

 

* Exported from MasterCook *

 

Lima Bean Wheat Bread

 

Recipe By : 1,001 Low-Fat Vegetarian Recipes by Sue Spitler, page 658

Serving Size : 30 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

2 packages active dry yeast

1/4 cup warm water -- (110-115 degrees)

1 cup cooked dried lima beans

OR canned lima beans -- rinsed and drained

1 cup water

2 cups skim milk

4 tablespoons margarine -- melted, up to 6

1/3 cup sugar

4 1/2 cups all-purpose flour -- divided, up to 5

1 1/2 cups whole wheat flour

1 1/2 teaspoons salt

Skim milk -- for glaze

 

3 loaves (10-12 servings each)

 

Actually any kind of puréed bean can be used in this moist, dense bread

 

1. Mix yeast and warm water in small bowl; let stand 5 minutes. Process

beans and 1 cup water in food processor or blender until smooth. Mix bean

purée, skim milk, margarine, and sugar in large bowl. Mix in yeast

mixture, 4 1/2 cups all-purpose flour whole wheat flour, and salt. Mix in

enough remaining 1 cup all-purpose flour to make soft dough.

 

2. Knead dough on floured surface until smooth and elastic, about 5

minutes. Place dough in greased bowl and let rise, covered, in warm place

until double in size, about 1 hour. Punch dough down.

 

3. Divide dough into 3 equal pieces. Shape each piece into oval loaf on

greased cookie sheet. Let rise, loosely covered, until double in size,

about 45 minutes.

 

4. Brush loaves with skim milk. Bake until loaves are golden and sound

hollow when tapped, about 1 hour. Transfer to wire racks and cool.

 

Per Serving: Calories: 125, % Calories from fat: 13, Fat (gm): 1.9,

Saturated fat (gm): 0.4, Cholesterol (mg): 0.3, Sodium (mg): 133, Protein

(gm): 4, Carbohydrate (gm): 23.3. Exchanges: Milk: 0.0, Vegetable: 0.0,

Fruit: 0.0, Bread: 1.5, Meat: 0.0, Fat: 0.5.

 

 

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