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Bean Bread Focaccia

Ingredients
  • Bean Bread Dough (see below)
  • 1 Tbsp (15 mL) cornmeal
  • 2 Tbsp (15 mL) Extra-virgin olive oil
  • 1/4 tsp (1 mL) each salt and pepper
Instructions

After first rise of dough, cut into 4-equal portions. Roll out each into 1/2-inch (1 cm) thick circle. Sprinkle cornmeal evenly over large rimmed baking sheet; place dough on top. Cover with towel; let rise in warm draft-free place for 30 minutes or until doubled in bulk. Brush with oil;press fingers into top to make dimpled effect. Sprinkle with salt and pepper. Bake in bottom of 400F (200C) oven for about 20 minutes or until golden and bottoms sound hollow when tapped. Makes 4 servings Power-Packed Bean Bread 1 Tbsp (15 mL) granulated sugar 1 cup (250 mL) warm water 2 tsp (10 mL) active dry yeast 1 cup (250 mL) cooked or canned navy beans, drained and rinsed 2 Tbsp (30 mL) vegetable oil 2 1/4 cups (550 mL) all-purpose flour (approx.) 1 cup (250 mL) whole wheat flour 1 1/2 tsp (7 mL) salt In large bowl, dissolve sugar in water; sprinkle yeast over top. Let stand for about 10 minutes or until frothy. Meanwhile, in food processor, puree beans and oil until smooth; add to yeast mixture. Using wooden spoon, vigorously beat in 1 cup (250 mL) of the all-purpose flour, the whole wheat flour and salt for 1 minute or until sticky dough forms. Gradually stir in enough of the remaining flour to make stiff dough. Turn out onto lightly floured surface. Knead for about 8 minutes or until smooth, elastic and stiff, adding up to 1/4 cup (50 mL) more flour if necessary to keep from sticking. Form into ball and place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place for 1 to 1 1/2 hours or until doubled in bulk. Punch down dough and turn out onto lightly floured surface; gently pull into 11 x 8 inch (28 x 20 cm) rectangle. Starting at 1 narrow end, roll up in to tight cylinder, pinch along seam to smooth and seal. Place, seam side down, in greased 8 x 4 inch (1.5 L) load pan. Cover and let rise for about 1 hour or until doubled in bulk. Brush top with 2 tsp milk. Bake in 400F (200C) over for about 30 minutes or until golden and bottom sounds hollow when tapped. Remove from pan; let cool on rack. Makes 1 loaf or 12 slices.

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