Velvety Bean Bread

Another untried bread from Homebaking was this loaf made with puréed navy beans. It was an interesting experiment, a way to add fibre and protein to our diet, but in the end, it couldn’t hold our interest.

I used a pressure cooker to prepare the beans; the recipe calls for either cooked or canned. The dough is pretty standard, with the exception of the bean purée. The first rise, is 3 hours, and the second, is 2½ hours, so leave yourself lots of time.

The baked loaves didn’t colour very much, and they weren’t as velvety as the title would suggest. After a few days, we stopped eating it for breakfast toast, and turned it into garlic croutons.