Last Updated on July 5, 2024 – Originally Posted August 14, 2017
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I was very skeptical about this recipe, thinking it wouldn’t work or would taste terrible. I was completely wrong. It turned out beautifully with great texture and flavor. Thanks for the recipe — I’ll definitely make it again. ~ Hilary
At a family reunion in 2017, my cousin Adair mentioned you can make bread similar to potato bread by using cooked or canned vegetables instead of potatoes. It sounded too intriguing to pass up, so I tried it — and Cousin Adair was right.
This bread resembles potato bread: moist and chewy, yet sturdy enough for sandwiches. Making it is straightforward because the bread machine mashes the peas for you, leaving only the faintest hint of pea flavor.
The loaf develops an interesting, slightly rustic crust. I suspect the texture of the crust comes from the time the machine takes to mash the peas. To me, the crust contributes to an appealing homemade look.
Instructions for Making Canned Pea Bread
This makes a two-pound loaf. Use the basic setting with a medium crust.
First, don’t worry about mashing the peas — let the bread machine do it.
You want a total of 1 3/4 cups of peas plus water. Drain the canned peas, then add them to a two-cup measuring cup and fill the cup with water until the combined volume reaches 1 3/4 cups. The peas and water will serve as the liquid for the recipe.
Drain the can because canned liquid often contains salt. Using fresh water lets you control the salt level and helps ensure a good rise.
Follow the ingredient order recommended for your bread machine. With my machine I add liquids first, so the 1 3/4 cups of peas and water go in first.
Now here’s a sight you don’t see every day
I used the basic bread setting with a medium crust. Check the dough after five to ten minutes of kneading as you normally would. With this recipe, the dough may take longer than usual to form a smooth, round ball due to the peas.
Canned Pea Bread Recipe for the Bread Machine
Yields one two-pound loaf. Use the basic setting with a medium crust.
Ingredients:
2 tablespoons olive oil
1 1/2 tablespoons sugar
1 teaspoon salt
4 cups bread flour
1 (15 oz.) can sweet peas, drained, plus enough water to make 1 3/4 cups total liquid (peas + water) — see instructions above
1 1/2 teaspoons active dry yeast
Directions summary:
1. Drain the canned peas. Place the peas in a two-cup measuring cup and add water until the combined volume reaches 1 3/4 cups. This mixture is your liquid.
2. Add ingredients to your bread machine in the order recommended by the manufacturer. If your machine calls for liquids first, add the pea mixture first, then the oil, sugar, salt, flour, and finally the yeast.
3. Select the basic bread setting and choose medium crust. Begin the cycle.
4. Monitor the dough during the initial kneading. It may need a little extra time to come together into a smooth ball. If necessary, adjust by adding a teaspoon of water or flour to achieve the right consistency.
5. Allow the machine to complete the cycle. Remove the loaf when done and let it cool before slicing.
Notes:
– The pea flavor is subtle, providing moisture and a tender crumb without overpowering the bread.
– Draining the canned peas prevents excess salt from affecting the rise.
– This loaf slices well and holds up for sandwiches.