By wildheart on July 23, 2002
Photo by Hannibal Homegirl
Photo by Hannibal Homegirl
"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."
Serving Size: 1 (1532 g)
Servings Per Recipe: 1
"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!"
"This is an update of my previous review of this fantastic recipe. I've made it with canned refried beans and it turns out fabulous. It makes a bread that is light and soft and tastes delicious. My family is more partial to white bread so I tried it with canned navy beans and it made the prettiest white bread you've ever seen. Dough is very easy to work with. I generally make 12 jumbo hamburger buns and 4 hogies from the recipe. Love this recipe, Wildheart!!"
"Pretty good. Very nice toasted, not so great for sandwiches I think. Three rise times made this an all day affair to make, so I probably won't bother unless I have a lot of beans I need to get rid of."
"This was my first attempt at making anything with yeast in it. I was pleasantly surprised by the flavor. The only change I would make next time is to let the dough rise again in the pans before baking."
"Add my family to the list of people who really like this! My oldest daughter has even requested I make it again - and she normally HATES beans. I also used refried beans and it turned out very nicely."
"I've been wanting to make this recipe.But, everytime I mention Pinto Beans my family talks me into making Italian bread instead. Well, today I made it. And was glad I did. I used a can of refried beans.And let it rise twice..Otherwise no changes from the recipe..The bread was wonderful tasting( no bean taste at all) and was so light and airy. I did butter the tops of the loaves when I removed them to cool.The loaves have a great color to the,from the beans. My DH said he thought I made wheat bread, almost same color..I recommend this recipe highly. I know I will make it often. Thank U so much for this great recipe....."
"I went in to this assuming the bread would be dense because of the beans. Boy was I wrong! Very light and good. I made 1/2 of it into hot dog buns (baked for 15 min at 375). My variations: used veggie oil instead of shortening and weighed my flour. I used 1 1/2 pounds of bread flour & a little bit of ground flax seed (included in weight measurement). I wonder if you could just used a can of refried beans. Maybe I will try that next time. Thanks for the great recipe!"
"This was a good bread. I didn't mash the beans too much and I ended up with a bean flavor to the bread, to my enjoyment of course. I felt it gave the bread a flavor of its own. I also made one giant loaf and was able to get away with using one package of yeast after heating up the mixture a bit so that it was warm to the touch. I think it might have helped with the dough rising. Thanks!"
"This is a really nice recipe to have-- thanks! It is surprisingly light and pretty with flecks of bean skins (I used pressure cooked mashed pinto beans.) I made two batches, the first I used as wrapping for krautburgers and it was perfect. The second time, I halved it and adapted it to the bread machine. It worked great and it has absolutely no "beany" flavor, so you can use it for sweeter sandwiches like peanut butter and jelly or cinnamon toast. It keeps well, too!"
"Great recipe! The bread is light and flavorful. A great way to add a little protein to my toddler's diet! I was a little suprised at the large amount of yeast. It definitely did rise very quickly. We had finished bread much quicker than I anticipated! I think I may cut back a little next time. I made one loaf and used the other half of the dough to make rolls, as some of the other reviewers did. I brushed them with an egg wash before baking and they came out beautifully. Thanks for the great recipe! "
"When I reviewed this bread the other day, I forgot to rate it! Sorry! It gets a 5-star rating from me! Again, it is delicious and the texture is wonderful! Thank you!"