This is one of those off the wall recipes that just have to be tried. Has a nice flavor and toasts well. It's a dense bread, so should be good for a sandwich - I'd sure make it again.
BARBECUE BEAN BREAD
From the 21st (1970) Pillsbury Bake Off Cookbook
1 cup warm water
1/2 cup cooking oil
1/3 cup molasses
1 to 2 T. paprika
2 tsp. salt
2 pkgs. Active dry yeast
2 cups (1-lb. can) barbecue beans
5 to 5 1/2 cups Pillsbury all purpose flour
Oven 375 F. Makes 2 loaves
Generously grease bottom and sides of two 9X5 or 8X4-inch loaf pans.
In a large mixer bowl, combine all ingredients except flour.
Blend at low speed until thoroughly combined.
Add 2 1/2 cups flour; blend at low speed until moistened; beat 2 minutes at medium speed.
By hand, stir in remaining flour to form a stiff dough (I just added it to the K.A. and mixed it up. Also used the dough hook for 5 minutes)
Knead on floured surface until smooth and elastic, about 3 minutes.
Place in greased bowl, turning to grease the top. Cover and let rise 45-60 minutes.
Punch down dough; divide in half and shape each into a loaf. Place in prepared pans.
Cover; let rise another 45-60 min. Bake at 375 F. for 50 to 60 minutes, until a deep golden brown and loaf sounds hollow when lightly tapped. Remove from pans to cool.
Pillsbury note: for use with Pillsbury Self-Rising flour, omit salt.
BARBECUE BEAN BREAD
From the 21st (1970) Pillsbury Bake Off Cookbook
1 cup warm water
1/2 cup cooking oil
1/3 cup molasses
1 to 2 T. paprika
2 tsp. salt
2 pkgs. Active dry yeast
2 cups (1-lb. can) barbecue beans
5 to 5 1/2 cups Pillsbury all purpose flour
Oven 375 F. Makes 2 loaves
Generously grease bottom and sides of two 9X5 or 8X4-inch loaf pans.
In a large mixer bowl, combine all ingredients except flour.
Blend at low speed until thoroughly combined.
Add 2 1/2 cups flour; blend at low speed until moistened; beat 2 minutes at medium speed.
By hand, stir in remaining flour to form a stiff dough (I just added it to the K.A. and mixed it up. Also used the dough hook for 5 minutes)
Knead on floured surface until smooth and elastic, about 3 minutes.
Place in greased bowl, turning to grease the top. Cover and let rise 45-60 minutes.
Punch down dough; divide in half and shape each into a loaf. Place in prepared pans.
Cover; let rise another 45-60 min. Bake at 375 F. for 50 to 60 minutes, until a deep golden brown and loaf sounds hollow when lightly tapped. Remove from pans to cool.
Pillsbury note: for use with Pillsbury Self-Rising flour, omit salt.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com