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    You are in: Home / Recipes / Pinto Bean Bread Recipe
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    Pinto Bean Bread

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    2 hrs 35 mins

    40 mins

    wildheart's Note:

    Delicious, light, different high protein bread. A great use for leftover beans, if you ever have any. You can leave out the middle rising but the bread will be more dense.

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    Ingredients:

    Yield:

    slices

    Units: US | Metric

    Directions:

    1. 1
      Combine the milk, beans, sugar, salt, shortening, and 1 tablespoon of the flour.
    2. 2
      Stir in the yeast and wait for it to bubble.
    3. 3
      If it has not bubbled in 5 minutes, get new yeast.
    4. 4
      Stir in 5-6 cups flour, to make a kneadable dough.
    5. 5
      Knead 5-10 minutes, until satiny.
    6. 6
      Place in a greased bowl, turning to grease dough.
    7. 7
      Cover loosely with a clean damp cloth and let rise till double.
    8. 8
      Punch down; let rise again.
    9. 9
      Punch down; shape into 2 loaves.
    10. 10
      Place in greased loaf pans.
    11. 11
      Bake at 350 for 30-40 minutes, or until thumps hollow on bottom.

    Ratings & Reviews:

    • on August 23, 2002

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 02, 2010

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 20, 2002

      55

      We love this recipe. Makes great buns too.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (23)

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    Nutritional Facts for Pinto Bean Bread

    Serving Size: 1 (1532 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 107.7
     
    Calories from Fat 14
    13%
    Total Fat 1.6 g
    2%
    Saturated Fat 0.6 g
    3%
    Cholesterol 2.1 mg
    0%
    Sodium 153.5 mg
    6%
    Total Carbohydrate 19.3 g
    6%
    Dietary Fiber 1.6 g
    6%
    Sugars 0.8 g
    3%
    Protein 3.6 g
    7%

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