Black - Eyed Bread
From jo_jo_ba 15 years ago
- 50 minutes to make
- Serves 14
Adapted from http://www.aliciasrecipes.com/Recipe/8371/Pinto-Bean-Bread.htm to use some leftover black-eyed peas I had, this bread gives a rise and crumb that is perfect for sandwiches, and has a flavour that is subtle but present. Read more It is great toasted with mustard and pastrami! 1 loaf, 14 slices See less
Ingredients
- 1/4 cup warm water shopping list
- 1 tbsp dry active yeast shopping list
- 1/2 tbsp brown sugar shopping list
- 3/4 cup boiling water shopping list
- 1 tbsp instant nonfat milk powder shopping list
- 1 tbsp olive oil shopping list
- 1/2 tsp salt shopping list
- 1 1/2 cups cornmeal shopping list
- 1 cup cooked black-eyed peas, pureed shopping list
- 3 cups flour shopping list
How to make it
- In a large bowl, combine 1/4 cup warm water, yeast and sugar. Let stand 10 minutes, until foamy.
- Combine remaining water, milk powder, oil, salt and cornmeal. Let stand 10 minutes to cool slightly.
- Add the cornmeal mixture to the proofed yeast, followed by the bean puree. Mix thoroughly.
- Begin beating in the flour, one cup at a time. Dough will be very soft and slightly sticky, but do not add more flour!
- Knead about 5 minutes by mixer or 10 minutes by hand on a lightly floured board.
- Place in greased bowl, turning to coat well with oil.
- Cover and let rise in a warm place until double in size (about 1 1/2 hours).
- Punch down and place in a lightly greased pan. Cover and let rise 1 hour.
- Bake at 350 degrees for about 50 minutes. Cool in pan 10 minutes before turning out onto a rack to cool completely.
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