HERE at the HBin5 website. From here you just form a 1 lb. size piece of the dough into tapered ends and form it into a crescent shape. After a 90-minute rest, brush it with water and sprinkle it with sesame seeds before cutting slits around the sides with kitchen shears. Bake ~30 minutes or until done.
2 c. cooked Great Northern Beans
20 roasted Garlic cloves
2 tsp. fresh thyme leaves
1 Tbs. olive oil
sea salt and freshly ground black pepper
Purée beans, garlic and thyme in blender or food processor...adding a bit of the bean cooking liquid or water or stock until it just makes a smooth purée. Add to small saucepan with olive oil and mix until hot. Season with salt and pepper. Dip it, spread it, shmear it!
It was delicious sliced lengthwise and made into sammies! I used what I had today which was salami, pepper-jack cheese, roasted red peppers and bbq potato chips...sound strange? It was awesome! Mingled with all the deliciousness going on in the bread itself...I think I'll go make another when I'm done here, actually.
Me and my Twisted Everything Bread...we're goin' places. Like on a picnic...yeah, that sounds perfect.
*I am submitting my Twisted Everything Bread to my friend Natashya at Living in the Kitchen with Puppies for Bread Baking Day #30~ Breads with a twist.
*I am submitting both breads to the current HBin5 Bread Braid...our host for HBin5 is Michelle of Big Black Dog...where the HBin5 group is based!
*The White Bean Purée with Roasted Garlic is my entry to this week's Herb Garden theme over at IHCC...please join us!
*And last, but not least...I'm sending the bread to Susan at Wild Yeast submission into Yeastspotting this week.
This bread has been YEASTSPOTTED!!!