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
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
This Recipe for Black Bean Raisin Bread is one of thousands in the Recipes-to-go Fruit Cookbook.
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| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
Rice is born in water and must die in wine. |
| Italian Proverb |
This is a recipe for Black Bean Raisin Bread from the recipe cookbook of Recipes-to-go (Fruit)
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
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| Calvin Trillin |
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
Food Tip |
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| Clifton Fadiman |
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