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Bread

French-bean Bread

A bread made from white French bean pulp mixed with wheat flour, yeast, salt, and less liquid than usual.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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French-bean Bread

Ingredients

Directions

Prepare the dough

  1. Boil the white French beans until tender and strain to remove skins.

  2. Mix the bean pulp with the flour or meal.

  3. Add yeast and a little coarse sea salt.

  4. Gradually moisten the dough with less liquid than usual.

Knead and bake

  1. Knead the dough until firm and let it ferment.

  2. Bake the bread as you would other bread.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

White french bean pulp
Adds body and moisture to the dough, giving the bread a denser, softer crumb.
Wheat flour or meal
Provides the gluten and starch that form the structure of the dough.
Yeast
Ferments the dough, producing gas that makes the bread rise.

The step that matters

Gradually moisten the dough with less liquid than usual. Bean pulp adds moisture on its own, so adding liquid all at once can make the dough sticky and hard to shape. Adding it gradually lets you stop when the dough reaches a workable consistency.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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