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Ingredientes
- 1 (15 ounce.) can kidney beans, undrained
- 1/3 c. dark molasses
- 1/3 c. vegetable oil
- 1/3 c. peanut butter
- 1 egg, beaten
- 3 tbsp. granulated sugar
- 1 teaspoon salt
- 1 c. warm (120 to 130 degrees) water
- 3 Packages active dry yeast
- 4 c. all-purpose flour
- 1 c. whole wheat flour
- 1 1/2 to 2 c. all-purpose flour
Direcciones
- Place kidney beans, molasses, oil, peanut butter, egg, sugar and salt in blender container; blend till smooth. Pour into a large mixing bowl. Stir in warm water. Combine yeast and 4 c. flour, add in to bean mix and mix well. Add in whole wheat flour. Work in remaining flour in gradual amounts to create a stiff dough. Knead till smooth and elastic. Shape into a ball and place in a greased bowl, cover loosely. Let stand at room temperature till doubled in size, about 1 1/2 hrs. Punch down. Cover loosely and let rest 15 min. Shape into 2 loaves and place on greased cookie sheets. Combine 1 egg white and 2 Tbsp. water for an egg wash, brush on loaves. Make diagonal slashes, 1/8 inch deep about 2 1/2 inches apart with a sharp knife on the tops of the loaves. Bake in preheated 350 degree oven 55 min or possibly till loaves sound hollow when tapped. Place on wire racks to cold. Makes 2 loaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 12 servings | |
| Calories 431 | |
| Calories from Fat 96 | 22% |
| Total Fat 11.07g | 14% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.16g | |
| Cholesterol 16mg | 5% |
| Sodium 357mg | 15% |
| Potassium 419mg | 12% |
| Total Carbs 71.32g | 19% |
| Dietary Fiber 5.7g | 19% |
| Sugars 9.78g | 7% |
| Protein 12.35g | 20% |
