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Bean Bread Dough:
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In large bowl, dissolve sugar in water; sprinkle yeast over top.
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Let stand for about 10 minutes or until frothy.
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Meanwhile, in food processor, puree beans and oil until smooth; add to yeast mixture.
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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.
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Gradually stir in enough of the remaining flour to make stiff dough.
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Turn out onto lightly floured surface.
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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.
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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.
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Punch down dough and turn out onto lightly floured surface; gently pull into 11 - x 8-inch (28 x 20 cm) rectangle.
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Starting at 1 narrow end, roll up into tight cylinder; pinch along seam to smooth and seal.
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Place, seam side down, in greased 8- x 4-inch (1.5 L) loaf pan.
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Cover and let rise for about 1 hour or until doubled in bulk.
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Brush top with milk.
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Bake in 400u00b0F (200u00b0C) oven for about 30 minutes or until golden and bottom sounds hollow when tapped.
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Remove from pan; let cool on rack.
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Power-Packed Bread Machine Bean Bread: In order,
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place in pan pureed bean mixture, water, sugar, salt, 2-1/2 cups all-purpose flour and the whole wheat flour.
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Sprinkle with 2 tsp quick-rising active dry yeast, making sure yeast does not touch liquid.
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According to manufacturer's instructions, choose cycle for basic bread, regular crust.
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Let baked loaf cool completely on rack.
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Foccasia Bread:
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Make our tasty Bean Bread Dough to shape into flatbread for sandwiches or appetizers, or to accompany your favorite Italian meal.
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After first rise of dough, cut into 4 equal portions.
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Roll out each into 1/2-inch (1 cm) thick circle.
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Sprinkle cornmeal evenly over large rimmed baking sheet; place dough on top.
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Cover with towel; let rise in warm draft-free place for 30 minutes or until doubled in bulk.
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Brush with oil; press fingers into top to make dimpled effect.
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Sprinkle with salt and pepper.
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Bake in bottom of 400u00b0F (200u00b0C) oven for about 20 minutes or until golden and bottoms sound hollow when tapped.
