Lobiani: Georgian Bean Bread
INGREDIENTS
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for the filling
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•1 lb kidney beans (or 3-4 cans)
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•5 bay leaves
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•5 cloves garlic, slightly crushed with the side of a knife
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•2 onions, finely chopped
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•3 cloves garlic, minced
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•1 tsp summer savory (savory is not traditional in lobiani, but is used in many other Georgian dishes – if you can’t find it you can use something else – Georgians also love tarragon, cilantro, dried coriander, and dill)
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•a pinch of smoked paprika
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•1 tsp salt (plus more, to taste)
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•3-6 TBSP olive oil
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for the bread
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•4 1/2 cups (1 lb 6.5 oz) flour (I used white whole wheat, but you can use all-purpose or a combination of all purpose and regular whole wheat)
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•2 1/4 tsp salt
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•1 1/2 TBSP sugar or honey
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•3 tsp yeast (I use instant or bread yeast, but regular should work just fine with a slightly increased rising time)
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•2 1/4 cups warm water
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•3 TBSP olive oil
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