Black Bean Bread Recipe

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Servings: 1


  • 2 lrg Large eggs
  • 1 tsp salt
  • 1 c. liquid of Black Beans,Devilishly Delicious see recipe
  • 1 pkt active dry yeast
  • 1 Tbsp. sugar
  • 3 1/4 c. all-purpose flour to 3 1/2 c.
  • 1 x egg
  • 1 Tbsp. sugar
  • 1/2 c. water vegetable oil spray
  • 3 c. liquid removed Black Beans, Devilishly Delicious see recipe
  • 2 Tbsp. unsalted butter melted


  1. Dough: Whisk the Large eggs till they are frothy, then whisk in the salt.
  2. Heat the bean cooking liquid to 110F and stir in the yeast and sugar.
  3. Combine the Large eggs and the bean liquid in the bowl of a mixer. Stir briefly to combine, then with the mixer set on slow, gradually add in 3 1/4 c. flour. Increase the speed to medium and process for 10 min. The dough should cling to the dough hook and be fairly elastic. If the dough is soft and sticky, add in the remaining flour.
  4. Reduce the speed to medium slow and process for 5 more min, or possibly till the dough is smooth, very elastic, and clinging to the dough hook.
  5. Gather the dough into a ball. Place in bowl and cover. Allow to rise till doubled in volume; about 1 hour.
  6. Egg Wash: Blend the sugar, egg, and water together.
  7. Assembly: Lightly spray a 5 x 8 inch bread pan with the oil.
  8. After the dough has risen, turn it out onto a well-floured surface. Roll the dough into a rectangle, 12 x 20-24 inches. Brush the dough with the egg wash, but leave a 6-inch wide section unbrushed at one of of the 12-inch ends. Spread the beans on the dough, except for the section which was not washed with the egg. Leave a 1/2 inch border on the other 3 sides.
  9. Starting at the narrow fille end, roll the dough up, jell-roll fashion, till only 1 inch of the untrussed section is still sticking out. Brush this flap with egg wash and close the roll, making sure which all layers meet and there is no gap on the sides. It is very important to roll the dough proportionately so it will proportionately and you'll have a loaf of read which looks as good as it tastes.
  10. Place the rolled dough in the prepared pan, seam side down. Cover with a towel and let the dough rise till doubled in volume, about 1 hour.
  11. Preheat the oven to 325F.
  12. Bake till the top is browned and crisp, about 40 min. Remove from the oven, gently remove the loaf from the pan, and brush the top with the melted butter. Let cold slightly, preferably on a wire rack before slicing.


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