1 1/2 cup dried black beans
1 cup raisins
1 tsp granulated sugar
1/4 cup warm water
1 package active dry yeast (or 1 tbsp)
1/4 cup fancy molasses
2 tbsp vegetable oil
2 tsp salt
3 cup whole wheat flour
4 cup all purpose flour
1 egg
1 tbsp water
A Recipe for
Black Bean Raisin Bread
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
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This Recipe for Black Bean Raisin Bread is one of thousands in the Recipes-to-go Fruit Cookbook.
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Food Tip |
This is a recipe for Black Bean Raisin Bread from the recipe cookbook of Recipes-to-go (Fruit)
Food Tip |
Food Tip |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
The ear tests words as the palate tastes food. |
| Job 34:3 |
Herb Tip |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
In large saucepan, bring beans and 8 cups cold water to boil. Reduce
heat to medium low, simmer, covered, for about 1 hour or until
tender. Drain, reserving cooking water. Puree black beans. Combine
raisins with 1/2 cup of the hot bean water. Dissolve sugar in warm
water;sprinkle with yeast and let stand for 10 minutes or until
frothy. In bowl, whisk together 1-1/2 cups of the reserved bean
water, molasses,oil, undrained raisins, salt, beans and yeast
mixture. Using electric mixer, beat in whole wheat flour; beat for 2
minutes. Gradually stir in enough of the all purpose flour to make
firm, slightly sticky dough. Turn out onto floured surface and knead,
adding flour as needed, for 10-12 minutes, or until smooth and
elastic. Place in greased bowl,turning to grease all over. Cover and
let rise for 1-1/2 to 2 hours. Punch down. Cut into thirds; shape
into round loaves. Place on greased baking sheets; cover and let rise
for 45 minutes. Beat together egg and water; brush over loaves. Bake
in 375 F oven for 45-50 minutes or until loaves sound hollow when
tapped. Let cool on racks. Makes 3 loaves.
Origin: Canadian Living, November 1991. Shared by: Sharon Stevens.
Serves: 3
Black Bean Raisin Bread Recipe brought to you by Recipes To-Go