Seasoned Bread Recipe

Sliced Breads
submitted by bon vivant at ifood.tv

Summary

Preparation Time5 MinCooking Time30 Min
Ready In35 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
DishVegetarian
Main IngredientInterest Group

Ingredients

 Dried chickpeas1⁄2 Cup (8 tbs)
 Dried white beans1⁄2 Cup (8 tbs)
 Seasoning mix1
 Dry mustard2 Teaspoon
 Sweet paprika1 Teaspoon
 Garlic powder1 Teaspoon
 Dried sweet basil leaves1 Teaspoon
 Salt3⁄4 Teaspoon
 Onion powder3⁄4 Teaspoon
 Black pepper1⁄2 Teaspoon
 White pepper1⁄2 Teaspoon
 Cayenne1⁄4 Teaspoon
 Dry yeast2 1⁄4 Teaspoon (2 packages)
 Warm water1⁄2 Cup (8 tbs) (105�-110�)
 All purpose flour2 1⁄2 Cup (40 tbs) (in all, plus 2 tablespoons)
 White grape syrup1⁄2 Cup (8 tbs)
 Vegetable oil cooking spray1

Directions

Day 1: Place the chickpeas and white beans in separate containers, add water to cover by 3 to 4 inches, and soak overnight in the refrigerator.
As they absorb the water, they will more than double their volume.
Day 2: Combine the seasoning mix ingredients in a small bowl.
Add the yeast to the warm water, stir gently until the yeast dissolves, and set aside.
Drain the chickpeas and white beans, place them in a food processor, and puree.
Place 2 cups of the flour and the seasoning mix in the bowl of an electric food mixer equipped with a dough hook, and stir with a rubber spatula until well combined.
Add the pureed chickpeas and white beans and the White Grape Syrup.
Mix at low speed until the ingredients are well blended, then add the yeast/water mixture and mix about 1 minute.
Turn the control to high and mix for 5 minutes, add 1/2 cup flour, and continue mixing at high speed 10 minutes more.
Place the dough on a lightly floured surface and separate it into 4 pieces.
Knead each piece 6 to 8 times.
Spray 4 loaf pans (5 3/4 X 3 X 2 1/4 inches) with vegetable-oil spray.
Roll each piece of dough into a cylinder, stretch cylinders to the size of the pans, place them in the pans and lightly spray the tops.
Let rise in a warm place (approximately 80°) for about 1 hour or until doubled in bulk.
Preheat the oven to 300°.
Bake until done, about 30 minutes, and remove from the pans to cool, preferably on a wire rack, before slicing.
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