Bean Soup Bread
Bean Soup Bread offers a hearty, flavorful loaf with a hint of sweetness from molasses and brown sugar, perfect for comforting meals or casual gatherings.
Ingredients
Instructions
- Combine yeast, lukewarm water, and Shredded Wheat biscuits in a bowl.
- Let stand for 5 minutes.
- Beat egg and bean and bacon soup with a mixer.
- Add the egg mixture to the yeast mixture.
- Add brown sugar, molasses, salt, and salad oil or melted shortening.
- Mix until smooth.
- Beat in 2 cups of flour.
- Add enough remaining flour to make a soft dough ball.
- Knead the dough, adding more flour if needed, until smooth and elastic.
- Place in a greased bowl and let rise for 1 hour.
- Punch down the dough and let it rise for another 30 minutes.
- Turn out the dough onto a floured breadboard.
- Divide into 3 loaves and let rest for 10 minutes.
- Let the loaves rise until almost level with the pan.
- Bake at 350°F for 45 to 50 minutes.
Tips & Substitutions
For best results, ensure your yeast is fresh by checking the expiration date. If you prefer a sweeter flavor, substitute half of the molasses with honey. For a denser texture, replace some of the all-purpose flour with whole wheat flour. If you don't have bean and bacon soup, any hearty bean soup can work as a substitute, but adjust the seasoning accordingly.
Serving Suggestions
Serve warm, slathered with butter or alongside a hearty salad for a comforting meal. This bread pairs beautifully with the Caring Casserole for a wholesome dinner. Consider toasting slices for a delicious breakfast option, topped with your favorite spreads or a drizzle of honey. It also makes a fantastic base for sandwiches.
Storage & Reheating
To store leftover bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a resealable bag for up to 3 months. To reheat, simply pop slices in a toaster or warm the whole loaf in a preheated oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Bean Soup Bread contains roughly 1423 calories, with 24g protein, 199g carbohydrates, and 62g fat. It is an excellent source of iron (67% of the Daily Value), calcium (56% of the Daily Value), and protein (48% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of soup in this recipe?
Yes, you can use any hearty soup as a substitute for the bean and bacon soup. Just make sure the flavor complements the bread, and adjust any additional seasonings accordingly. Creamy soups can also work, but they may alter the texture slightly.
How can I tell when the bread is done baking?
The bread is done when it has a golden-brown crust and sounds hollow when tapped on the bottom. You can also use a thermometer to check the internal temperature, which should be around 190°F for bread.
What if my dough isn't rising properly?
If your dough isn't rising, it could be due to inactive yeast or an unsuitable temperature. Ensure the water is lukewarm, not hot, and check that your yeast is fresh. If the kitchen is too cold, try placing the dough in a warmer spot, like near the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).