Edinburgh Kidney Bean Bread And Dinner Rolls Recipes

Steps:

• In a large mixing bowl, add 2 cups of kidney beans and all the bread ingredients. Set aside.
• Take the extra 1 cup of kidney beans and puree. Add to bread ingredients.
• In the measuring cup (Pyrex), put the honey and brown sugar, then pour over with hot water. Mix completely.
• Then add, milk and stir. Follow that with the yeast. Whisking in completely, not leaving any clumps. Set aside for 15 minutes.
• Pour yeast into bread ingredients. Mix well.
• Dump out mix onto a floured surface. Knead for 5-7 minutes. Place dough in a large, lidded, greased pot. Leave in a warm place for 1 hour.
• Then dump out mixture again. Degas. Fold like an envelope in thirds. Then repeat from a different angle. Again return to the pot. Leave for an hour.
• Halve dough. Gently degas. Make either a sandwich loaf and a dinner rolls. Or 2 sandwich loaves.
• Lightly wet tops of loaves and sprinkle toppings.
• Cover and allow to rise for 30-60 minutes.
• Preheat the oven to 450. Place the loaves in the center rack of the oven. After 5 minutes, reduce the oven temperature to 375. Rotate the loaves 180 degrees after 20 minutes, and bake for another 15 to 25 minutes, until the tops of the loaves are nicely browned, the bottoms of the loaves make a hollow sound when tapped.
• If making rolls, cook at 375F for 10 or so minutes.
• Allow to cool before slicing.

Steps:

• In large bowl, stir 2 cups of the flour, the sugar, 1/4 cup butter, the salt and yeast until well mixed. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/4 cup at a time, to make dough easy to handle.
• Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
• Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
• Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
• Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Serve warm or cool.

Steps:

• Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
• Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
• Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.