Ingredients
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2
-
2
-
2
-
2
-
2
-
2
-
5 - 6
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-
-
-
-
-
-
-
Directions
Pinto Bean Bread,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.,This bread is great for sandwiches or toasted. The crumb is soft and moist, and slightly open. It’s not a dense bread. I followed the recipe for the most part, but had to sub pureed black beans for the pinto beans. I also scalded the milk and cooled it before making the dough, added 2 tbsp molasses, 2 tbsp vital wheat gluten, and some flax and sunflower seeds. The recipe didn’t specify the size of the loaf pans. used 8 1/2 x 4-inch pans. The dough took no time to mix up and rose quickly. I shaped it into a loaf after the first rise and baked it after the second rise in the pan. Definitely a keeper!,Great guide for a bean loaf recipe. I say that because I never use a measuring instrument, each loaf must be unique. That said, thank you very much, my first bean bread turned out fantastic due to your guidence.
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Steps
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1
Done
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Combine the Milk, Beans, Sugar, Salt, Shortening, and 1 Tablespoon of the Flour. |
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2
Done
|
Stir in the Yeast and Wait For It to Bubble. |
|
3
Done
|
If It Has not Bubbled in 5 Minutes, Get New Yeast. |
|
4
Done
|
Stir in 5-6 Cups Flour, to Make a Kneadable Dough. |
|
5
Done
|
Knead 5-10 Minutes, Until Satiny. |
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6
Done
|
Place in a Greased Bowl, Turning to Grease Dough. |
|
7
Done
|
Cover Loosely With a Clean Damp Cloth and Let Rise Till Double. |
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8
Done
|
Punch Down; Let Rise Again. |
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9
Done
|
Punch Down; Shape Into 2 Loaves. |
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10
Done
|
Place in Greased Loaf Pans. |
