12 responses

  1. Colleen
    March 19, 2014

    Umm, when do you put in the beans? along with the rest of the water etc.?

  2. Julie
    March 19, 2014

    But….what about the beans?

  3. Anonymous
    March 19, 2014

    Sorry Julie, I must be slow, but I too need to know how you incorporated the beans and when.

  4. Jean
    March 19, 2014

    I don’t see where you added the beans. Am I overlooking it somehow?

  5. A non a mouse
    March 19, 2014

    Up the fiber sneaky….

  6. Julie
    March 19, 2014

    Sorry guys! I was working on this post on two computers and one version got deleted.. along with the instructions! Just fixed it. Thanks for the heads up!

  7. Carmen
    March 20, 2014

    Julie, with the addition of the beans, how will the dough freeze? I like to bake a loaf and freeze half the dough to bake a week or two later.
    Thanks!

  8. julia
    March 20, 2014

    Hi, I’m a student at Boston University and we are developing a new cookware and would like to listen to some opinions from our potential consumers. I would be greatly grateful if you could take a few minutes to help our team fill out this survey! Thank you!
    https://bostonu.qualtrics.com/SE/?SID=SV_089hBllYxugV8yx

  9. Julie
    March 20, 2014

    Carmen – I haven’t tried freezing the unbaked dough, but I imagine it would be no different from regular bread dough!

  10. Jo
    March 27, 2014

    Brilliant. Made it. The picky eater ate it! Brilliant.

  11. Lisa
    May 25, 2014

    The bread is fabulous! Soft, fluffy, delicious!

    Since I can’t leave well enough alone, I also made burger buns with the dough. I shaped the dough into 12 flatt-ish buns, brushed them with egg yolk glaze, and sprinkled them with sesame seeds. Baked at 375 for about 25 minutes, rotating pans partway through. Yummy!

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