Lentil Bread Recipe

Ingredients

• 3/4 cup lentils, rinsed
• 1-1/2 cups water
• 4-1/2 teaspoons finely chopped onion
• 1 garlic clove, minced
• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110° to 115°)
• 1-1/2 cups warm fat-free milk (110° to 115°)
• 1/4 cup Crisco® Light Olive Oil or Canola Oil
• 1/4 cup sugar
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon salt
• 1 cup whole wheat flour
• 6 to 7 cups bread flour

Directions

• In a saucepan, combine the lentils, water, onion 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. Yield: 3 loaves (12 slices each).

Lentil Bread published in Light & Tasty February/March 2003, p53