Thursday, July 9, 2009

Lentil Bread

I threw the dough in the bread maker and then formed the loaves myself. The bread is surprisingly light. I added the rosemary, so if you dont like it you can leave it out but I think its a wonderful savory addition to the bread

3/4 c. lentils, rinsed
1-1/2 c. water
4-1/2 tsp. finely chopped onion
1 garlic clove, minced
1/2 tsp. dried rosemary
2 packages (1/4 ounce each) active dry yeast
1 c. warm water (110° to 115°)
1-1/2 c. warm milk (110° to 115°)
1/4 c. olive oil
1/4 c. sugar
1 Tbsp. grated Parmesan cheese
1 Tbsp salt
1 c. whole wheat flour
6 to 7 c. bread flour

In a saucepan, combine the lentils, water, onion, rosemary and garlic; bring to a boil. Reduce heat; cover and simmer for 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 large bowl, dissolve yeast in warm water. Add the milk, lentil mixture, oil, sugar, Parmesan, 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 minutes. Bake at 375° for 35-45 minutes or until golden brown. Remove from pans to wire racks to cool.

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