White Bean Protein Bread (dairy, soy, egg free)

• 1 15oz can cannellini beans, including the liquid

• 4 1/2 cups bread flour

• 2 cups of warm water (110°F)

• 1 tablespoon instant yeast

• 2 tablespoons honey or brown/cane sugar

• 3 tablespoons olive or avocado oil

• 1 tablespoon sea salt

In a small mixing bowl, add the warm water, instant yeast, and honey or sugar, and whisk together to dissolve the yeast and sweetener into the water. If the yeast is active, this mixture will start to bubble and foam on the surface. Set aside.

In a food processor bowl, add your beans and liquid, oil, and salt, and pureé on high speed until the mixture is smooth and pour-able, stopping to scrape down the sides of the bowl as needed.

In a large mixing bowl or the bowl of a stand mixer, add the flour, and then add both the yeast and honey mixture and the bean pureé to the flour. Using a dough hook or clean, gloved hands, bring the ingredients together and knead to form a dough that should be slightly on the wet and sticky side. Cover the bowl, and let the dough rise in a warm spot until it's doubled in size, 1-2 hours depending on how warm and humid the surrounding climate is.

Once the dough has fully risen, turn it out onto a floured work surface, punch it down and shape it into two sandwich loaves, or whatever bread product you want to make with this dough. Let it double in size again before baking in a 450°F oven for 30 minutes, or until the tops of the loaves are golden brown, and the loaf sounds hollow when you thump it.

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