Golden rounds of homemade yeast bread enclose a buttery kidney bean filling seasoned with onion, coriander and thyme. A crisp cucumber salad adds a lightly acidic contrast.
$9.65
Per Serving
$2.41
Total
180 min
Prep
40 min
Cook
40 min
Difficulty
hard
Servings
$32.70
10 to buy · 1 you have
3 cups Canned red kidney beans
Bush's Best · 15.5 oz$1.25100%
1 pound English cucumber
1 ct$1.09100%
3 1/4 cups All-purpose flour
Nature's Path Organic · 32 oz$6.49 per packagePackage use: 41%Product match41%
1/4 cup + 2 tablespoons Unsalted butter
Kerrygold · 8 oz$5.29 per packagePackage use: 38%Product match38%
2 1/4 teaspoons Instant yeast
Fleischmann's · 3 ct / 0.25 oz$2.0933%
1 each Yellow onion
Simple Truth Organic · 2 lb$2.89 per packagePackage use: 17%Product match17%
1 teaspoon Ground coriander
Private Selection · 1.25 oz$4.49 per packagePackage use: 5%Product match5%
1 tablespoon White wine vinegar
Star · 12 fl oz$2.79 per packagePackage use: 4%Product match4%
1/2 teaspoon Ground black pepper
McCormick · 1.5 oz$3.29 per packagePackage use: 3%Product match3%
1/2 teaspoon Dried thyme
Private Selection · 0.68 oz$3.49 per packagePackage use: 3%Product match3%
1 3/4 teaspoons Fine salt
Morton · 26 oz$1.89 per packagePackage use: 1%Product match1%
1 cup + 2 tablespoons Water
$0.00 per packagePackage use: 0%Product matchTap water
0%
Colander
Parchment paper
Measuring cups and spoons
Wooden spoon
Clean kitchen towel
Potato masher
Wire cooling rack
Knife and cutting board
10-inch skillet
food thermometerColanderKnife and cutting boardWash your hands with soap and water for at least 20 seconds and clean the work surface. Rinse the cucumber and onion under running water before cutting, remove any damaged areas and dry them. Peel and finely chop the onion. Drain and rinse the beans, then let them drain thoroughly.
Measuring cups and spoonsWooden spoon10-inch skilletMelt 2 tablespoons butter in the skillet over low heat and let it cool until warm, not hot. In a large bowl, combine the 3 cups flour reserved for the dough, the instant yeast and 1 teaspoon salt. Stir in the 1 cup lukewarm water and melted butter until a shaggy dough forms. Reserve the skillet for the filling.
Do not taste raw dough; flour must be thoroughly baked before eating, and keep raw flour and dough away from the ready-to-eat cucumber salad.
Clean kitchen towelDust the work surface with 1 tablespoon of the measured dusting flour. Knead the dough for 8–10 minutes, until smooth, elastic and slightly tacky. Avoid adding flour beyond the measured amount; the dough will become easier to handle as you knead. Return it to the bowl, cover with a clean damp towel and let rise in a warm, draft-free place for 60–90 minutes, until doubled in size.
Measuring cups and spoonsWooden spoon10-inch skilletMelt 3 tablespoons butter in the skillet over medium-low heat. Add the onion and cook for 8–10 minutes, stirring frequently, until soft and translucent without substantial browning. Stir in the coriander and thyme and cook for 30 seconds. Add the drained beans, the remaining 2 tablespoons water, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Wooden spoonPotato masher10-inch skilletMash the beans directly in the skillet until mostly smooth, leaving a little texture. Cook over low heat for 2–3 minutes, stirring, until the filling forms a moist, cohesive mound with no loose liquid. Transfer it to a shallow bowl and spread it out to cool to room temperature, about 20–30 minutes. Divide the cooled filling into four equal portions.
Handle the hot filling and skillet carefully when transferring the filling to the bowl.
Parchment paperNear the end of the dough’s first rise, heat the oven to 425°F with racks in the upper and lower thirds. Line both baking sheets with parchment paper.
Clean kitchen towelGently press the risen dough to release large air bubbles. Use the remaining 1 tablespoon dusting flour to lightly flour the work surface. Divide the dough into four equal pieces, form loose balls and cover with the towel. Let rest for 10 minutes to make shaping easier.
Pat one dough ball into a 6-inch circle, keeping the center slightly thicker than the edges. Place one portion of filling in a compact mound in the center, leaving a clean border. Lift the dough edges over the filling, gathering them together without trapping filling in the seam. Pinch firmly until completely sealed, then gently turn the parcel seam-side down. Repeat with the remaining dough and filling.
Clean kitchen towelUsing flat fingertips, gently press each parcel from the center outward into a round approximately 7 inches across and 3/4 inch thick. Do not stretch the edges forcibly. If a parcel resists flattening, cover it and wait 5 minutes before continuing. Pinch any small tears closed. Place two rounds on each baking sheet, leaving space between them. Cover loosely and let rise for 20–25 minutes, until slightly puffy.
Parchment paperBake for 22–26 minutes, switching the sheets between racks and rotating them front to back halfway through. The breads should be golden brown on top and underneath, with firm, set edges rather than pale, soft dough. If necessary, continue baking for another 3–5 minutes.
Use oven mitts when rotating or removing the hot baking sheets.
Knife and cutting boardWhile the breads bake, wash your hands and clean the knife, cutting board and work surface to remove any raw-flour residue. Trim the cucumber, halve it lengthwise and cut it into 1/4-inch slices. Place in a clean bowl and refrigerate undressed to keep it crisp.
Measuring cups and spoonsWooden spoonWire cooling rackTransfer the baked breads to the wire rack. Divide the remaining 1 tablespoon butter among all four hot breads and spread it over their tops. Rest for 10 minutes before cutting. Immediately before serving, toss the cucumber with the white wine vinegar, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve one bread round with one-quarter of the salad per person.
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