Lima Bean Bread

Western.Chefs's picture

Jan. 10, 2012

Ingredients

Lima beans 1 1/2 Cup (24 tbs) , cooked, liquid drained and 2 cups reserved
Shortening 1 1/2 Cup (24 tbs)
Sugar 2 Cup (32 tbs)
Grated orange peel 1 1/2 Teaspoon
Unbleached flour 8 Cup (128 tbs)
Salt 1 1/2 Teaspoon
Baking soda 2 Teaspoon
Cinnamon 2 Teaspoon
Caraway seeds 2 Tablespoon
Sunflower seeds 1 1/2 Cup (24 tbs) , hulled and salted

Directions

GETTING READY

1. Preheat the oven at 350°.

MAKING

2. In a blender or mixer puree beans with reserved liquid.

3. In a bowl cream together shortening and sugar until very light.

4. Mix well adding bean puree.

5. In another bowl sift together next 5 ingredients and blend into creamed mixture taking care not to overmix.

6. Fold in caraway and sunflower seeds.

7. Grease well 9 by 5-inch bread pans, pour dough into them and let them stand 15 minutes.

8. Bake in the preheated oven for 1 hour until a toothpick comes out clean.

SERVING

9. Serve the bread after toasting, with fillings or use as desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 75 Minutes
Ready In: 75 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 2255Calories from Fat 794

 % Daily Value*

Total Fat 91 g140%

Saturated Fat 20 g100%

Trans Fat 0 g

Cholesterol

Sodium 1427 mg59.46%

Total Carbohydrates 328 g109.3%

Dietary Fiber 16 g64%

Sugars 102 g

Protein 37 g74%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet