3-Strand Braided Bread with Sweet Black Bean Filling Video

Tasty and soft 3-strand braided bread filled with sweet sticky and spiced black bean paste. Great on its own, for tea and as dessert. Includes a how-to video. 

Let’s face it, this pandemic has made us stock up on beans more than we would like to admit. And this is not to sound like an insensitive person because the fact that I am saying this or that you are agreeing with me means we are both privileged enough to even think it.

So what happens when you have too many beans and have had your fill of this incredible bean stew? You start to wonder what else beans can become. I am here to answer your question with this 3-Strand Braided Bread with Sweet Black Bean Filling that you won’t even recognize has beans as a filling until someone tells you. I told you. Imagine a soft loaf of bread filled with sweet paste except this is bean paste. Yes. It is as good as it looks in case you are wondering. You are welcome. because I wanted you to believe for yourself, I even created a video for it. 



Observations

  1. Black beans add a beautiful contrast but you can use any other type of dark/red beans. 

3-Strand Braided Bread with Black Bean Filling Video

What you will need:

Bread Dough

3 C. Flour

4 Tbsp. Sugar

1/2 Tsp. Salt

2 Tsp. Yeast

1 C. Milk, warm

1/4 C. Oil

Additional cup of flour for kneading

Filling

1 C. Black beans

1 C. Sugar

1/3 C. Condensed milk

1 Tbsp. Vanilla essence

1 Tbsp. Cinnamon

1 Tsp. Allspice

1 Tsp. Ground Cloves

1/2 Tsp. Nutmeg

1/2 Tsp. Salt

Method

Bread dough

  1. Combine all the dry ingredients (flour, sugar, salt and yeast) in a large bowl. In a separate small bowl, add the milk and oil and mix well.
  2. Slowly pour the milk oil mixture in the bowl of dry ingredients while mixing gradually.
  3. Mix till a dough is formed. Cover the dough with a damp towel and set aside to rise for 1 hour

Filling

  1. Soak the beans for 6 hours or overnight till they are soft. Boil the beans till they are tender. This can take about an hour in a regular pan or 25 minutes in a pressure cooker. 
  2. Once the beans are boiled, divide them into two equal parts. Keep the other part for stews. add half a cup of water into the remaining beans and let them simmer
  3. Add sugar, vanilla, cinnamon, ground cloves/ allspice, nutmeg and salt. Let the beans simmer till all the liquid has reduced. Keep stirring while mashing them. Add condensed milk and continue stirring while mashing the beans. 
  4. Remove the beans from fire and let them cool. Using either a glass or a wooden spoon, mash the beans until they turn into a thick rich paste. If you want it to be very smooth, you can use a blender or food processor. Set your paste aside. 

Braided Bread

  1. After the dough has risen for an hour, punch it down and knead it for about 5 minutes or until it is smooth and not sticky.  
  2. Divide the dough into 3 equal parts and roll out each part. Spread the filling on each rolled out part of the bread and roll it into a log. Braid these three ‘logs’ into a braided bread. Make sure to seal the edges so the filling doesn’t come out when baking.  Set on a greased baking tray and let it rise for another 20 minutes. 
  3. Bake at 350 degrees F 45 minutes. The bread will double in size and had a golden brown exterior. 
  4. Serve the bread when cool.  

Use #AkitchenInUg to share your creations. 

Easy to Make Moist and Delicious Cornbread

Easy to make moist and crumbly interior and golden crunchy exterior 10 ingredient cornbread.  This cornbread can be made in less than 60 minutes with ingredients readily available in your kitchen/ pantry.  

 

While the world is falling down the banana bread making rabbit hole, I am still on the edge because I have no bananas on me (where do y’all get bananas?) And even if I had them, I would eat them immediately before even thinking of making the bread. So I have instead resorted to making the next best thing: cornbread. We all have maize in our pantries/ stores and this bread is so easy to put together. And believe me when I say that it is possibly the easiest bread you will ever have to make because it uses pantry staples like flour, maize, baking powder and sugar and in an hour’s time, you will have the bread ready. So next time you feel bad for not having bananas to make banana bread, make this cornbread instead. You will not regret it.

 

 Easy to Make Moist and Delicious Cornbread Recipe

What you will need:

1 C. Corn/maize flour
2 C. Wheat flour
1 1/3 C. Milk
3 Tbsp Sugar
1/2 Tsp. Salt
2 Tbsp. Baking powder
1 Egg
1/3 C.Oil
1/2 Tsp. Lemon zest
1/2 Tsp. Nutmeg
Cheese (optional)

Observations

  1. I used yellow maize four. You can use white maize flour as well. 
  2. You can easily double the ingredients to make two loaves.
  3. The bread keeps well in the fridge.

 

Method

  1. Add maize/corn, wheat flour, salt, sugar, baking powder and nutmeg in a large bowl and mix well. 
  2. Next pour oil and milk in the dry mix. Crack the egg in  and mix well. You can use a whisk to further mix the batter till it is smooth and without flour bubbles. 
  3. Grate some lemon zest and cheese (optional) into the batter and mix well. 
  4. Grease your baking pan with butter/margarine and pour the batter into the pan. Grate some more cheese on top of the batter.
  5. Bake for 45 minutes at 350 degrees F.  The loaf will rise, crack and have a golden yellow exterior when done.

 

This bread is good on its own, with tea or with your favorite stew. I personally like eating it with a rich bean stew like this one.

Share your creations using the #AkitchenInUg on social media.

Baked Soft Stove-Top Bread

Soft, fluffy and delicious stove top / frying pan bread. No oven required. 

I recently got an oven after along time of making bread on the stove top and by steaming. It  is so different and exciting leaning this new appliance. Although I have an oven now, its electricity consumption is something that will make me use it less. But bread still needs to be made. Enter the stove top bread making. I have been so accustomed to making baked goods without an oven like this 3-tier Coconut Cinnamon  Cake was made on a sigiri (charcoal stove) and these Carrot Cake Muffins and Breakfast Flatbreads were steamed and made on the stove top respectively. To to pay my respects to all the pans I have abused in the process of making stove top bread, I am sharing this soft fluffy and delicious bread that is oh-so-satisfying. The recipe is for a savory kind  of  bread but you can sweeten it by removing the carrot, onion, green pepper and black pepper. You will find yourself making this over and over again. Just so you know, I had to battle with the people I cook for to take these pictures because it was so good they couldn’t wait!

What you will need: 

3 C. Flour, Sifted

1 C. Flour for dusting

4 Tbsp. Sugar

1 Tsp. Salt

1/3 C. Oil

1 C. Milk, Warm

2 Tsp. Yeast

1/4 C. Grated Carrot, onion and green pepper

1/2 Tsp. Black pepper, ground

Oil for cooking

Observations:

  1. You will need a sturdy frying pan (a cast iron one if possible).
  2. You can substitute diary with plant/nut milk if you are vegan.
  3. Use bread/all purpose flour which has more gluten than cake flour and thus produces a chewy bread.
  4. The key to having fluffy bread is to place a frying pan on high fire, add a tablespoon of oil in the pan and let the oil get really hot. Place your bread dough into the pan and immediately reduce the heat to low. The high heat will be enough to cook the bread until it is time to flip it.

Method

  1. Combine 3 cups flour, salt, sugar, yeast, carrot, onion, green pepper and black pepper in a bowl. Mix well. Add oil and mix well.
  2. Gradually add the warm milk into the mixture while mixing. Mix till a dough is formed. The dough should be a bit elastic (not too firm).
  3. Cover the dough with a damp cloth. Let the dough rise for 1 hour.
  4. Generously flour your surface. After an hour, remove the dough from the bowl and place it on the floured surface. Knead the dough for about 5 minutes until smooth and non-sticky.
  5. Divide the dough into 6 equal balls. Spread each ball with your hands into a palm-sized disk. Make sure the disks are thick ( at least 1/2 inch).
  6. Generously flour your surface and place the disk on it.
  7. Let the bread rise for another 20 minutes.
  8. Place a frying pan on high fire. Add a tablespoon of oil in the pan.
  9. Once the oil is sizzling, gently place the risen bread dough into the hot pan. Immediately reduce the fire/ heat to low and cover pan.
  10. Let the bread cook for 5 minutes on low fire on one side. Remove cover and flip the bread and let the other side cook for another 5 minutes on low fire.
  11. Remove from fire. Repeat the process till all the bread is cooked.
  12. Serve hot with your favorite stew, butter, jam etc

 

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