{"id":175468,"date":"2025-04-07T11:52:14","date_gmt":"2025-04-07T11:52:14","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/bread-baking-babes-bake-with-beans\/"},"modified":"2025-04-07T11:52:14","modified_gmt":"2025-04-07T11:52:14","slug":"bread-baking-babes-bake-with-beans","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=175468","title":{"rendered":"Bread Baking Babes bake with beans"},"content":{"rendered":"


\n<\/p>\n

\n
\n<\/a>And I’m here for another episode of the baking adventures of the Bread Baking Babes, this time with a recipe chosen by our lovely babe Kelly (“A messy kitchen<\/a>“).<\/span>
\nIt’s a bread that I’ve baked before, but so delicious to bake time and time again, you can make your daily sandwiches and put anything you like on it. The bread itself has a soft crumb because of the mashed cooked white beans. So you have veggies in your bread too! This soft bread is much appreciated in our home (although they really do eat any bread I make). And this is a very nice way to make it softer without any weird additives. You can soak and cook dried beans, or just buy a can\/jar with cooked beans. And of course a great way to use up some left over beans from your meal. This bread is made with white beans, my hunch is that’s for keeping it a light colour, but you could use any bean you want (well not like runner beans). <\/span>
\n
\n<\/span> Have a go and bake along with us and treat your family with this beautiful loaf. Become our Bread Baking Buddy, check out the details on Kelly’s blog. Send your findings, details about the bread to Kelly, she’s our Kitchen of the month, deadline 29th of this month. Happy baking!<\/span><\/div>\n

\n
\n<\/span> Velvety Bean Bread<\/span><\/p>\n

\n(makes 2 small loaves or one large<\/span>)<\/span><\/p>\n

\n<\/a><\/div>\n

\n2 tsp active dry yeast<\/span><\/p>\n

\n250 g lukewarm water<\/span><\/p>\n

\n200 g drained cooked or canned navy beans, room temp (or white beans or cannellini beans)<\/span><\/p>\n

\n130 g whole wheat flour<\/span><\/p>\n

\n1 TBsp olive oil<\/span><\/p>\n

\n1 tsp salt<\/span><\/p>\n

\n\u00b1 320 g bread flour (more or less depending on the moisture in the beans)<\/span><\/p>\n

<\/p>\n

\n<\/a>Dissolve yeast in water. \u00a0Process beans until smooth, transfer to a large bowl or stand mixer. \u00a0Stir yeast mixture into beans. \u00a0Add the whole wheat flour and stir for one minute, in one direction, to develop the dough. \u00a0Add the oil and salt and stir them in. \u00a0Add 120 g of the bread flour and stir in. \u00a0Add the remaining flour and knead in with a dough hook, or work in and knead by hand for about 5 minutes, until smooth.<\/span>
\n
<\/span><\/div>\n

Place dough in a bowl, cover, and let rise for 3 hours, or until almost doubled in volume. <\/span>
\n
<\/span><\/p>\n

\nTurn out dough and divide in half. \u00a0Butter two small bread pans. \u00a0Form each portion of dough into a loaf and place seam side down in the pans. \u00a0(or use one large tin)<\/span><\/p>\n

\nCover with lightly greased plastic and let the dough rise. \u00a0Check at 1 hour and continue to proof if needed.<\/span><\/p>\n

\nPreheat oven to 200\u00baC, have a spray bottle or small cup of water ready for steam. \u00a0Slash each loaf lengthwise, place in oven and bake for 5 minutes, adding steam at the start of the baking. \u00a0Bake for 15 minutes, then reduce heat to 180\u00baC and bake for 25 minutes until rich brown with a matte finish. \u00a0Turn the loaves out and check for doneness. Finish cooling on a wire rack before slicing.<\/span><\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

And I’m here for another episode of the baking adventures of the Bread Baking Babes, this time with a recipe chosen by our lovely babe Kelly (“A messy kitchen“). It’s a bread that I’ve baked before, but so delicious to bake time and time again, you can make your daily sandwiches and put anything you […]<\/p>\n","protected":false},"author":1,"featured_media":175469,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[53317,15886,2884,19547,14675],"dealstore":[],"offerexpiration":[],"class_list":["post-175468","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-babes","tag-bake","tag-baking","tag-beans","tag-bread"],"yoast_head":"\nBread Baking Babes bake with beans - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=175468\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bread Baking Babes bake with beans - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"And I’m here for another episode of the baking adventures of the Bread Baking Babes, this time with a recipe chosen by our lovely babe Kelly (“A messy kitchen“). 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