Title: Pinto Bean Bread
Categories: Bread
Yield: 2 Servings
| BLEND IN LARGE BOWL |
| 2 | c | Milk-lukewarm |
| 2 | pk | Dry yeast |
| ADD |
| 2 | c | Cooked, mashed, unseasoned |
| | | Pinto beans |
| 2 | tb | Sugar |
| 2 | ts | Salt |
| 2 | tb | Shortening |
| STIR IN |
| 5 | c | Flour <5-6c> |
Add enough flour to handle dough easily. Turn onto floured board and knead
until smooth and elastic. Place in greased bowl, turning once. Cover and
let rise in warm place until double in size, about 1 hour. Punch down,
cover, and let rise again until almost double. Divide dough into tow
portions and shape into loaves. Place in greased pans; cover, let rise
until almost double, about 45 mins. Bake 350 for 50 mins.