Pinto Bean Bread
2 packets yeast(1 packet yeast =2 1/4 tsp.)
1/2 lukewarm water
1/2 cup evap.milk(I often use goat milk or powdered milk)
1 tbsp. salt
6- 7 cups flour
1 1/4 cup water(bean juice:) from making pinto beans
1 cup mashed beans
2 tbsp. shortening
2 tbsp. sugar
Soften yeast in lukewarm water. Warm bean juice on low heat take off heat- add milk, oil, salt, sugar, mashed beans and 2-3 cups flour. Beat until smooth. Add yeast and more flour until dough is easily handled. Knead until smooth(5-10 minutes). Place in greased bowls and let rise until double in bulk. Punch down and let rise again. Shape and place in 2 greased bread pans. Let rise again.
Bake 40-45 min. at 375 F.
Rootbeer Bread- I am putting this picture up so you can see(well not the best picture:) that I make bread in round pans too. I like the different shapes and how it changes the feel of a meal!
Update June 20, 2016
This recipe was a blue ribbon winner at our county fair. I do love the bread as it taste like a really good wheat bread with a light color.
|My pinto bean bread on the right.|