Red Beans filling with Bread? Definitely a YES for me!
This braided bread recipe is perfect for a ready to go breakfast, simple lunch or serve as a relax afternoon tea pair with a cup of coffee or any type of your favourite tea. This is an old grandma recipe that remind me of my childhood that reinvented into a modern style look – Braided bread.
There are a lot of benefits to consume red beans. It is rich in antioxidant and a good source of protein, iron, vitamins etc that promote our general well being and reduce the risk of heart disease. Most importantly, it taste so yummy!
There are 2 parts of the recipes:
A – Red Beans Filling
- 150g of red beans
- 300g water
- 50-80g sugar (depends on how sweet you like)
- 1/2 cup of vegetable/canola oil
150g red bean add water level until it cover up beans and cook until soft (I use pressure cooker to cook for around 20minutes)
Add a bit of water and sugar 50g to blend it with the beans until fine. Heat and oil the pan, keep stirring on low heat for around 15-20 minutes until oil absorb into the beans well.
Let it cool
B – Bread Dough ingredients
- 7 g dry active yeast
- 1 tsp sugar
- 200ml lukewarm milk
- 750ml all purpose flour
- 75g sugar
- Pinch of salt
- 2 egg yolks
- 35g unsalted soft butter
⁃ mix yeast, 1 tsp sugar and milk. Leave it for 10 minutes for the yeast to work
⁃ In a bowl, sift in flour and mix with sugar and salt. Make a well, add in the eggs, butter and yeast solutions
⁃ Put everything in the mixer and mix it until smooth and soft about 10 minutes
⁃ Put the bread dough in a glass bowl cover up with plastic wrap and let rest for an hour until doubled in size
⁃ Once dough is rise, punch down to let the air bubble out. Put the dough on a well flour surface and knead it for a few minutes then roll it to a rectangle
⁃ Spread the red beans filling into the rolled dough then roll the bread into a log. Use a knife to cut the log into 2. Put the 2 logs side by side with fillings facing up then braid into a braided loaf
⁃ Transfer the bread into a round cake pan then let it rest for another hour until it fill up the pan
⁃ Preheat oven for 170c, brush the bread with egg wash and bake it for 40 minutes. Check the bread at around 20 minutes mark, if it brown too much cover it with foil and continue bake until it cook through
Serve warm and enjoy! This bread can be kept at a room temperature with seal container for up to 3 days.
Thanks for stopping by!
Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook❤ if you have an Instagram account. I love seeing your creations!
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