Community Pick
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."
photo by Hannibal Homegirl
- Ready In:
- 3hrs 15mins
- Ingredients:
- 7
- Yields:
-
32 slices
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
- 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.
Questions & Replies
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How many loaves does this make? -
Do I really need to use shortening? Could I use butter or ghee instead?
Reviews
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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!
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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!!!!!
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RECIPE SUBMITTED BY
wildheart
Ridgeley, West Virginia
Still in West Virginia but we've moved a few miles away, down to the county capitol. It's a compromise: bigger than our last town but smalelr than the "big city" of Cumberland MD, right up the road. Jobs are not that plentiful here so I am fortunate to be able to work at home (I'm a writer). My passion is cooking and feeding people family well....my pet peeve is the family court systems in America......my love is for emergency medicine and the people that make survival in a crisis possible
