Pinto bean bread

Yield: 2 servings

Measure Ingredient
2 cups Milk-lukewarm
2 cups Cooked, mashed, unseasoned
Pinto beans
2 tablespoons Sugar
5 cups Flour <5-6c>
2 packs Dry yeast
2 teaspoons Salt
2 tablespoons Shortening

BLEND IN LARGE BOWL

ADD

STIR IN

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 for 50 mins. Submitted By LISA GREENWOOD On 04-29-95

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