Bean Pot Brown Bread Recipe
Summary
MethodBaked
Ingredients
2 packages Dry Yeast
1/4 cup warm water
11 1/2 -ounce can condensed bean with bacon soup
1 cup hot water
1/2 cup light molasses
3 tablespoons sugar
2 teaspoons salt
1 egg
1/4 cup cooking oil
1 cup bite-size shredded whole wheat biscuits
5 1/2 to 6 cups All Purpose Flour
Directions
Soften yeast in warm water.
Mix undiluted soup in large mixer bowl at low speed of mixer until beans are broken up.
Add hot water, molasses, sugar, salt, egg, oil, cereal, 2 cups flour and yeast.
Blend well; beat 3 minutes at medium speed of mixer.
By hand, gradually stir in remaining flour to form a stiff dough.
Knead on lightly floured surface 10 to 12 times or until smooth.
Cover; let rise in warm place until light and doubled in size, about I hour.
Shape into long or round loaves; place in greased 9x5-inch pans or on greased cookie sheet.
Cover; let rise again until light and doubled in size, about 45 minutes.
Bake at 350° for 45 minutes, then at 325° for 15 minutes.
Remove from pans immediately; cool on wire racks.
Mix undiluted soup in large mixer bowl at low speed of mixer until beans are broken up.
Add hot water, molasses, sugar, salt, egg, oil, cereal, 2 cups flour and yeast.
Blend well; beat 3 minutes at medium speed of mixer.
By hand, gradually stir in remaining flour to form a stiff dough.
Knead on lightly floured surface 10 to 12 times or until smooth.
Cover; let rise in warm place until light and doubled in size, about I hour.
Shape into long or round loaves; place in greased 9x5-inch pans or on greased cookie sheet.
Cover; let rise again until light and doubled in size, about 45 minutes.
Bake at 350° for 45 minutes, then at 325° for 15 minutes.
Remove from pans immediately; cool on wire racks.
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