Try this Red Bean Bread recipe, or contribute your own.
Suggest a better descriptionDough: Whisk the eggs until they are frothy, then whisk in the salt. Heat the bean cooking liquid to 110F and stir in the yeast and sugar. Combine the eggs and the bean liquid in the bowl of a mixer. Stir briefly to combine, then with the mixer set on slow, gradually add 3 1/4 cups flour. Increase the speed to medium and process for 10 minutes. The dough should cling to the dough hook and be fairly elastic. If the dough is soft and sticky, add the remaining flour. Reduce the speed to medium slow and process for 5 more minutes, or until the dough is smooth, very elastic, and clinging to the dough hook. Gather the dough into a ball. Place in bowl and cover. Allow to rise until doubled in volume; about 1 hour. Egg Wash: Blend the sugar, egg, and water together. Assembly: Lightly spray a 5 x 8 inch bread pan with the oil. After the dough has risen, turn it out onto a well-floured surface. Roll the dough into a rectangle, 12 x 20-24 inches. Brush the dough with the egg wash, but leave a 6-inch wide section unbrushed at one the 12-inch ends. Spread the beans on the dough, except for the section that was not washed with the egg. Leave a 1/2 inch border on the other 3 sides. Starting at the narrow filled end, roll the dough up, jelly-roll fashion, until only 1 inch of the unbrushed section is still sticking out. Brush this flap with egg wash and close the roll, making sure that all layers meet and there is no gap on the sides. It is very important to roll the dough evenly so it will evenly and youll have a loaf of read that looks as good as it tastes. Place the rolled dough in the prepared pan, seam side down. Cover with a towel and let the dough rise until doubled in volume, about 1 hour. Preheat the oven to 325F. Bake until the top is browned and crisp, about 40 minutes. Remove from the oven, gently remove the loaf from the pan, and brush the top with the melted butter. Let cool slightly, preferably on a wire rack before slicing. Recipe by: Fiery Foods that I Love, Paul Prudhomme Posted to EAT-LF Digest by "Ellen C."
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 93 | ||
Calories from Fat: 42 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 193.9mg | 60 % | |
Sodium 64.9mg | 2 % | |
Potassium 79.6mg | 2 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 6.9g | ||
Protein 6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 93
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