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Hummus Bread Yum
Hummus Bread
Course breads
Cuisine american
Prep Time
20 minutes

Cook Time
40 minutes
Passive Time 180 minutes
Servings
x
Ingredients
  • 2 cups Wholewheat flour
  • 1 cup All purpose flour
  • 2 tsp Yeast
  • 1 tsp Sugar
  • tsps Salt
  • 1 cup Hummus (recipe follows, but I used store bought spicy black bean hummus)
  • ½ cup Milk – luke warm
  • ¼ cup Orange juice (I used store bought OJ)
  • ¼ cup Olive oil
  • 1 Egg Large (I used a flax egg, 1tbsp flaxmeal mixed with 3tbsp water)
  • ¼ cup Sesame seeds , lightly toasted
Hummus Recipe:
  • ½ cup Tahini (sesame paste)
  • 2 tbsps Lemon juice
  • 1 tsp Salt
  • 2 tsps Cumin Ground
  • 4 ~ 8 cloves Garlic , peeled
  • 2 15 oz ., cans Chickpeas of – drained and ¾cups of liquid reserved
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 180 minutes
Servings
x
Ingredients
  • 2 cups Wholewheat flour
  • 1 cup All purpose flour
  • 2 tsp Yeast
  • 1 tsp Sugar
  • tsps Salt
  • 1 cup Hummus (recipe follows, but I used store bought spicy black bean hummus)
  • ½ cup Milk – luke warm
  • ¼ cup Orange juice (I used store bought OJ)
  • ¼ cup Olive oil
  • 1 Egg Large (I used a flax egg, 1tbsp flaxmeal mixed with 3tbsp water)
  • ¼ cup Sesame seeds , lightly toasted
Hummus Recipe:
  • ½ cup Tahini (sesame paste)
  • 2 tbsps Lemon juice
  • 1 tsp Salt
  • 2 tsps Cumin Ground
  • 4 ~ 8 cloves Garlic , peeled
  • 2 15 oz ., cans Chickpeas of – drained and ¾cups of liquid reserved
Hummus Bread
Instructions
  1. Make Hummus: Place all the ingredients except for the chickpea liquid in a food processor. Add ½cup of the reserved chickpea liquid. Blend until smooth; if the mixture is not smooth enough, add the remaining ¼cup additional liquid. Refrigerate until ready to use.
  2. Make the Bread: Combine all the ingredients in a large mixing bowl or the bowl of the stand mixer. Mix well using hands or a mixer until a smooth and soft dough forms. Transfer to a greased bowl and let rise for about 1 hour until the dough is very puffy or until almost doubled in volume.
  3. Lightly grease a 9″x5″ loaf pan (original recipe used 8½”x4½” loaf pan).
  4. Gently deflate the dough and shape it into a 9″ log. Place it in the prepared pan and cover it gently with lightly greased plastic wrap. Allow to rise for 1~1½hour or until the dough crowns about 1″ over the rim of the pan (it should crown about 1½” over 8½”x4½” loaf pan).
  5. Preheat the oven to 350°F.
  6. Bake the bread for 35~40 minutes. After 20 minutes, loosely cover the bread with aluminum foil and continue baking until the bread is golden brown and an instant read thermometer inserted in the center registers 190°F.
  7. Remove from the oven, after couple of minutes, remove from the oven and let cool completely before slicing. Brush with melted butter, if desired, while still hot.
Recipe Notes

Linking this to Valli’s ‘Cooking from Cookbook Challenge: June — Week 2‘.

And also the ‘Fabulous Feast Friday # 19 being hosted by Usha and me.

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