Red Bean Bread

Dough: Whisk the eggs until they are frothy, then whisk in the salt.

Heat the bean cooking liquid to 110F and stir in the yeast and sugar.

Combine the eggs and the bean liquid in the bowl of a mixer. Stir briefly
to combine, then with the mixer set on slow, gradually add 3 1/4 cups
flour. Increase the speed to medium and process for 10 minutes. The dough
should cling to the dough hook and be fairly elastic. If the dough is soft
and sticky, add the remaining flour.

Reduce the speed to medium slow and process for 5 more minutes, or until
the dough is smooth, very elastic, and clinging to the dough hook.

Gather the dough into a ball. Place in bowl and cover. Allow to rise until
doubled in volume; about 1 hour.

Egg Wash: Blend the sugar, egg, and water together.

Assembly: Lightly spray a 5 x 8 inch bread pan with the oil.

After the dough has risen, turn it out onto a well-floured surface. Roll
the dough into a rectangle, 12 x 20-24 inches. Brush the dough with the egg
wash, but leave a 6-inch wide section unbrushed at one the 12-inch ends.
Spread the beans on the dough, except for the section that was not washed
with the egg. Leave a 1/2 inch border on the other 3 sides. Starting at the
narrow filled end, roll the dough up, jelly-roll fashion, until only 1 inch
of the unbrushed section is still sticking out. Brush this flap with egg
wash and close the roll, making sure that all layers meet and there is no
gap on the sides. It is very important to roll the dough evenly so it will
evenly and you’ll have a loaf of read that looks as good as it tastes.

Place the rolled dough in the prepared pan, seam side down. Cover with a
towel and let the dough rise until doubled in volume, about 1 hour. Preheat
the oven to 325F.

Bake until the top is browned and crisp, about 40 minutes. Remove from the
oven, gently remove the loaf from the pan, and brush the top with the
melted butter. Let cool slightly, preferably on a wire rack before slicing.