Bean Soup Bread
Bean Soup Bread is an moderately easy dinner. Made with 2 pkg. yeast, 2 c. lukewarm water, 2 large shredded wheat biscuits, 1 egg and 1 (10 1/2 oz.) can bean and bacon soup, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Combine yeast, water and Shredded Wheat biscuits.
Let stand 5 minutes.
Beat egg and bean soup with mixer.
Add to the yeast mixture.
Add sugar, molasses, salt and shortening.
Mix until smooth.
Beat in 2 cups of flour.
Add enough remaining flour to make soft ball.
Knead, adding more flour to make the dough smooth and elastic.
Place in greased bowl; let rise 1 hour.
Punch down; let rise 1/2 hour longer.
Turn out on floured breadboard.
Let rest 10 minutes after dividing it into 3 loaves.
Let rise until dough is almost level with pan.
Bake at 350Β° for 45 to 50 minutes.
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