Recipe - Black Bean Raisin Bread

1 One half cup Dried black beans
1 cup Raisins
1 teaspoon Granulated sugar
One fourth cup Warm water
1 pack Active dry yeast (or 1 tbsp)
One fourth cup Fancy molasses
2 tablespoon Vegetable oil
2 teaspoon Salt
3 cup Whole wheat flour
4 cup All purpose flour
1 Egg
1 tablespoon Water

In large saucepan, bring beans and 8 cups cold water to boil. Reduce heat
to medium low, simmer, covered, for about 1 hour or until tender. Drain,
reserving cooking water. Puree black beans. Combine raisins with One half cup of
the hot bean water. Dissolve sugar in warm water;sprinkle with yeast and
let stand for 10 minutes or until frothy. In bowl, whisk together 11/2
cups of the reserved bean water, molasses,oil, undrained raisins, salt,
beans and yeast mixture. Using electric mixer, beat in whole wheat flour;
beat for 2 minutes. Gradually stir in enough of the all purpose flour to
make firm, slightly sticky dough. Turn out onto floured surface and knead,
adding flour as needed, for 1012 minutes, or until smooth and elastic.
Place in greased bowl,turning to grease all over. Cover and let rise for
1One half to 2 hours. Punch down. Cut into thirds; shape into round loaves.
Place on greased baking sheets; cover and let rise for 45 minutes. Beat
together egg and water; brush over loaves. Bake in 375 F oven for 4550
minutes or until loaves sound hollow when tapped. Let cool on racks. Makes
3 loaves.

Origin: Canadian Living, November 1991. Shared by: Sharon Stevens.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini