EDINBURGH KIDNEY BEAN BREAD AND DINNER ROLLS
This is a hearty bread that is a great sandwich bread. The dinner rolls go well with soup or sopping of gravy. Use it however you like! It is a surprising break from the mundane.
Provided by Tiffany Bannworth @MissAnubis
Categories Other Side Dishes
Number Of Ingredients 22
Steps:
- In a large mixing bowl, add 2 cups of kidney beans and all the bread ingredients. Set aside.
- Take the extra 1 cup of kidney beans and puree. Add to bread ingredients.
- In the measuring cup (Pyrex), put the honey and brown sugar, then pour over with hot water. Mix completely.
- Then add, milk and stir. Follow that with the yeast. Whisking in completely, not leaving any clumps. Set aside for 15 minutes.
- Pour yeast into bread ingredients. Mix well.
- Dump out mix onto a floured surface. Knead for 5-7 minutes. Place dough in a large, lidded, greased pot. Leave in a warm place for 1 hour.
- Then dump out mixture again. Degas. Fold like an envelope in thirds. Then repeat from a different angle. Again return to the pot. Leave for an hour.
- Halve dough. Gently degas. Make either a sandwich loaf and a dinner rolls. Or 2 sandwich loaves.
- Lightly wet tops of loaves and sprinkle toppings.
- Cover and allow to rise for 30-60 minutes.
- Preheat the oven to 450. Place the loaves in the center rack of the oven. After 5 minutes, reduce the oven temperature to 375. Rotate the loaves 180 degrees after 20 minutes, and bake for another 15 to 25 minutes, until the tops of the loaves are nicely browned, the bottoms of the loaves make a hollow sound when tapped.
- If making rolls, cook at 375F for 10 or so minutes.
- Allow to cool before slicing.
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