Bean Soup Bread Recipe

Name: Bean Soup Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pkg. yeast; 2 c. lukewarm water; 2 large Shredded Wheat biscuits; 1 egg; 1 (10 1/2 oz.) can bean and bacon soup; 3 Tbsp. brown sugar; 1/4 c. molasses; 2 tsp. salt; 1/4 c. salad oil or melted shortening; 7 c. flour (about)

Servings: persons

2 pkg. yeast
2 c. lukewarm water
2 large Shredded Wheat biscuits
1 egg
1 (10 1/2 oz.) can bean and bacon soup
3 Tbsp. brown sugar
1/4 c. molasses
2 tsp. salt
1/4 c. salad oil or melted shortening
7 c. flour (about)

1
Combine yeast, water and Shredded Wheat biscuits.
2
Let stand 5 minutes.
3
Beat egg and bean soup with mixer.
4
Add to the yeast mixture.
5
Add sugar, molasses, salt and shortening.
6
Mix until smooth.
7
Beat in 2 cups of flour.
8
Add enough remaining flour to make soft ball.
9
Knead, adding more flour to make the dough smooth and elastic.
10
Place in greased bowl; let rise 1 hour.
11
Punch down; let rise 1/2 hour longer.
12
Turn out on floured breadboard.
13
Let rest 10 minutes after dividing it into 3 loaves.
14
Let rise until dough is almost level with pan.
15
Bake at 350u00b0 for 45 to 50 minutes.

1875

kcal

Calories

Fat

331

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pkg. yeast, 2 c. lukewarm water, 2 large Shredded Wheat biscuits, 1 egg, and more.

Yes, Bean Soup Bread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bean Soup Bread

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