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Prep Time: 2 Minutes Cook Time: 40 Minutes |
Ready In: 42 Minutes Servings: 2 |
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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. Ingredients:
2 cups lukewarm milk |
2 packages yeast |
2 cups pinto beans, mashed |
2 tablespoons sugar |
2 teaspoons salt |
2 tablespoons shortening, melted |
5 -6 cups flour |
Directions:
1. Combine the milk, beans, sugar, salt, shortening, and 1 tablespoon of the flour.
2. Stir in the yeast and wait for it to bubble.
3. If it has not bubbled in 5 minutes, get new yeast.
4. Stir in 5-6 cups flour, to make a kneadable dough.
5. Knead 5-10 minutes, until satiny.
6. Place in a greased bowl, turning to grease dough.
7. Cover loosely with a clean damp cloth and let rise till double.
8. Punch down; let rise again.
9. Punch down; shape into 2 loaves.
10. Place in greased loaf pans.
11. Bake at 350 for 30-40 minutes, or until thumps hollow on bottom.
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