Pinto Bean Bread
Yield
1 loafPrep
20 minCook
50 minReady
3 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk
|
|
| 2 | packages |
yeast, active dry
|
|
| 2 | cups |
pinto beans
mashed |
|
| 2 | tablespoons |
sugar
|
|
| 2 | teaspoons |
salt
|
|
| 2 | tablespoons |
vegetable shortening
|
|
| 5 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk
|
|
| 2 | packages |
yeast, active dry
|
|
| 473 | ml |
pinto beans
mashed |
|
| 3E+1 | ml |
sugar
|
|
| 1E+1 | ml |
salt
|
|
| 3E+1 | ml |
vegetable shortening
|
|
| 1.2 | l |
all-purpose flour
|
|
Directions
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℉ (180℃). for 50 mins.
