1cupHummus(recipe follows, but I used store bought spicy black bean hummus)
½cupMilk– luke warm
¼cupOrange juice(I used store bought OJ)
1EggLarge (I used a flax egg, 1tbsp flaxmeal mixed with 3tbsp water)
¼cupSesame seeds, lightly toasted
4 ~ 8clovesGarlic, peeled
2 15oz ., cansChickpeasof – drained and ¾cups of liquid reserved
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.
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.
Lightly grease a 9″x5″ loaf pan (original recipe used 8½”x4½” loaf pan).
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).
Preheat the oven to 350°F.
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.
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.