Recipe by wildheart
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.
Top Review by caetb
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!
- 473.18 ml lukewarm milk
- 2 package yeast
- 473.18 ml pinto beans, mashed
- 29.58 ml sugar
- 9.85 ml salt
- 29.58 ml shortening, melted
- 1182.95-1419.54 ml flour
Directions See How It's Made
- Combine the milk, beans, sugar, salt, shortening, and 1 tablespoon of the flour.
- Stir in the yeast and wait for it to bubble.
- If it has not bubbled in 5 minutes, get new yeast.
- Stir in 5-6 cups flour, to make a kneadable dough.
- Knead 5-10 minutes, until satiny.
- Place in a greased bowl, turning to grease dough.
- Cover loosely with a clean damp cloth and let rise till double.
- Punch down; let rise again.
- Punch down; shape into 2 loaves.
- Place in greased loaf pans.
- Bake at 350 for 30-40 minutes, or until thumps hollow on bottom.