How to prepare Lentil bread recipe
Method of cooking Lentil bread recipe
Lentil bread recipe
Ingredients:
• 3/4 cup lentils, rinsed
• 1-1/2 cups water
• 4-1/2 teaspoons finely chopped onion
• 1 garlic clove, minced
• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110° to 115°)
• 1-1/2 cups warm fat-free milk (110° to 115°)
• 1/4 cup Crisco® Light Olive Oil
• 1/4 cup sugar
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon salt
• 1 cup whole wheat flour
• 6 to 7 cups bread flour
In a saucepan, combine the lentils, water, onion and garlic; bring
to a boil. Reduce heat; cover and simmer for about 30 minutes or until
lentils are tender. Cool slightly. Transfer mixture to a blender or
food processor; cover and process until smooth. Cool to 110°-115°.
In a mixing bowl, dissolve yeast in warm water. Add the milk, lentil
mixture, oil, sugar, Parmesan cheese, salt, whole wheat flour and
3 cups bread flour. Beat until smooth. Stir in enough remaining bread
flour to form a soft dough. Turn onto a floured surface; knead until
smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning
once to grease top. Cover and let rise in a warm place until doubled,
about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Divide into
thirds; shape into loaves. Place in three greased 9-in. x 5-in. loaf
pans. Cover and let rise until doubled, about 30-40 minutes. Bake
at 375° for 35-45 minutes or until golden brown. Remove from pans
to wire racks to cool. Yield: 3 loaves
Your Lentil bread recipe is ready now
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