- Most Helpful
- Highest Rating
The directions didn't specify, but I let the dough rise until doubled after I shaped it into loaves and put it in the pans. It didn't dome up like I expected, but then again I used half whole wheat flour and I think that might have made it a little too heavy. The taste is great, and the texture is very fine. Next time I'll just ease up on the whole wheat flour, and I think it'll be perfect. This is a great addition to my bread baking arsenal -something different, that's high in protein and flavor. (posted 8/20/2002) (Revised 8/22)OKay, I've had a couple of days to fall in love with this bread. It's so tasty and makes fantastic toast. I've been making sandwiches for my husband's lunch with it, and he thinks it's the best bread I've ever made. Thanks for a great recipe!
This was really good...I couldn't stop eating it even after I was full! I have been wanting to try it for awhile b/c I often have leftover pintos when I make them for my family & for the shear fact that it is an interesting sounding recipe. Like another reviewer anytime I mentioned "Pinto bean bread" I got snurled noses. Finally, I tried it & waited to tell the fam what was in it. So glad I did! The bread does not taste like pintos (even though I season mine...which I was a little worried about). It tastes like a light, yummy, homemade bread...similar to yeast bread w/o the strong "yeasty"-taste. The only change I made was I let the bread rise in the pans before baking (for a total of 3 rises). I got one good-sz loaf, one smaller loaf, & 6 rolls I plan to use for hamburgers tonight. Thank you for an interesting and yummy recipe!
We love this recipe. Makes great buns too.
This made a very pretty tasty loaf of bread. I used canned pinto beans and added two Tbsp. of ground flax seed. (I like to sneak healthy stuff into my kids diet). Nice and crisp on the outside soft yet fluffy on the inside. I will definately make this again!!
AWESOME! AWESOME! AWESOME!!! This is a great bread. I lower the milk to one cup and replaced it with one cup of water and used butter beans (leftover) but will DEFINATELY make again. This is going to become my go-to bread recipe! Thanks for sharing!!!!!
Love it. I even used sprouted whole what flour and it was great. I love the idea of the complete protein. My husband HATES beans, but likes this bread.
This is a tasty bread and it makes great toast.
Loved the bread. It was light & moist. I cut it in half and put it in my bread machine on dough cycle then shaped it and baked it in my own oven ( I just hate the shape of those bread machine loaves.) Anyway, I didn't want my 15 year old daughter, who is extreamly picky, to know that it had beans in it, but it slipped out of my mouth and to my supprise it didn't make any difference to her, it was so good. I cooked a one pound bag of dry pinto beans and used the rest to make chili. Thanks!
Awesome bread! It is terrific and my DH couldn't eat it fast enough.
I made the recipe as written, except I used dark red kidney beans since it's what I had. It gave the bread a really pretty (almost pink) color, with red flecks! Like everyone else has said, it is so light, soft, and delicious. I halved the recipe to make one loaf to try it out, but now of course I wish I had made two right away. Thank you!