2 1\/4 cups warm water (100-110 degrees)<\/li>\n\n\n\n
1 tbsp dry active yeast<\/li>\n\n\n\n
19 oz can white kidney beans<\/li>\n\n\n\n
6 cups all-purpose flour<\/li>\n\n\n\n
2 tsp salt<\/li>\n\n\n\n
1\/4 cup butter, softened<\/li>\n\n\n\n
Cooking spray<\/li>\n<\/ul>\n\n\n\n
Directions:<\/p>\n\n\n\n
\n
Add yeast to one cup warm water. Let stand for 5 minutes, until it dissolves and starts to get foamy. (If using instant yeast, mix the yeast into the flour).<\/li>\n\n\n\n
In the bowl of a food processor, pulse the beans with 1 1\/4 cup water until it is as smooth as possible. Add the bean mixture, yeast mixture and 3 cups of flour to the bowl of a stand mixer. Mix with dough hook until well blended. Add the remaining flour, butter and salt and mix until a smooth ball is formed (3 – 5 minutes). Transfer dough to counter and knead into a smooth ball.<\/li>\n\n\n\n
Coat a large bowl with cooking spray. Transfer dough to bowl, cover with a towel and let raise in a warm place until doubled in size (1 – 2 hours).<\/li>\n\n\n\n
Prepare two loaf pans for baking. Spray with cooking spray.<\/li>\n\n\n\n
Preheat oven to 375.<\/li>\n\n\n\n
Once raised, punch dough down and transfer to counter. Divide dough in half. Shape into a loaf and transfer to loaf pan. Bake for 45 minutes or until loaf reaches 209 F.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"